Bring 4 litres of water to a full rolling boil in a large pot and add the 6g of fine sea salt. Add the fettuccine and cook, stirring for the first 60 seconds to prevent the wide ribbons from sticking together, until exactly 2 minutes shy of the package directions' al dente time. The pasta finishes in the sauce and carries-over cooks during the 2-minute tossing step — pulling it significantly underdone accounts for this and produces correctly textured fettuccine at the moment of serving rather than overcooked, soft ribbons. Before draining, reserve 240ml of the starchy pasta water in a heatproof jug. Drain without rinsing.

While the pasta cooks, heat the 30ml of olive oil and 60g of butter together in a large, deep sauté pan over medium heat. The combination of butter and olive oil is the specific fat base for this sauce — the butter provides sweet, rich dairy fat and the foam it produces as it heats indicates when the temperature is correct for the garlic; the olive oil moderates the butter's temperature and prevents it from burning, and its fruity character contributes a secondary flavour note to the base. When the butter is fully melted and beginning to foam, add the 20g of thinly sliced garlic. Cook, stirring constantly, for approximately 90 seconds until the garlic is golden and fragrant. Constant stirring is necessary at this stage — thin garlic slices in foaming butter move quickly toward browning and the 90-second window between pale golden and bitter-brown is shorter than it appears. Add the red pepper flakes immediately when the garlic reaches pale golden and stir for 15 seconds — the brief contact with the hot fat blooms the capsaicin and aromatic compounds into the surrounding butter and oil, distributing the heat evenly through the sauce base rather than leaving it concentrated in individual flakes.

Remove the pan from the heat before adding the vodka — this is a precautionary step rather than a strictly necessary one, but vodka added to a pan over direct flame can ignite, and the sputter of cold vodka in hot fat can be aggressive. With the pan off the heat, pour in the 60ml of vodka. Return to medium-high heat and allow the vodka to bubble vigorously for approximately 2 minutes, stirring once or twice, until reduced by approximately half and the sharp, harsh raw alcohol aroma has mellowed significantly — a clean, faint spirit note rather than the aggressive raw alcohol smell of uncooked vodka. Use a decent quality vodka — not premium, but not harsh bargain-brand spirit. Vodka that tastes harsh raw produces a sauce that retains some of that harshness even after reduction. The vodka's role here is not to add vodka flavour to the sauce — it adds no perceptible vodka taste — but to solubilise and extract the specific aromatic and flavour compounds in the San Marzano tomatoes that are neither water-soluble nor fat-soluble, requiring an alcohol medium for extraction. These compounds contribute to the more complex, more rounded, more complete tomato flavour character of a properly made vodka sauce compared to the same sauce made without vodka.

Add the 400g of hand-crushed San Marzano tomatoes with all their juices and the 2g of salt. Hand-crushing — squeezing each whole tomato over the pan until it breaks open — produces a varied texture with some identifiable tomato pieces alongside the sauce, more visually interesting and more texturally engaging than uniformly fine pre-crushed tomatoes. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for approximately 12 minutes until the sauce has thickened slightly, lost its raw tomato edge, and coats the back of a spoon clearly — a line drawn through the sauce on the back of the spoon should hold its edges. This 12-minute simmer is where the vodka's extraction work happens: the alcohol remaining in the sauce from the partial reduction continues to dissolve and release the tomato's alcohol-soluble compounds throughout the simmer. By the end of the simmer, most of the alcohol has evaporated but its extraction effect has already occurred and the released compounds have become part of the sauce's flavour profile.

Reduce the heat to low and pour in the 200ml of heavy cream in a slow, steady stream while stirring continuously. The slow addition while stirring prevents the cream from temporarily curdling against the hot, acidic tomato surface — a risk that pouring cold cream all at once directly into hot tomato sauce creates. Allow to simmer gently for 3 minutes, stirring occasionally, until the cream has fully incorporated into the tomato and the sauce has turned the characteristic coral-pink colour of a properly made vodka sauce — the colour shift from red tomato to coral is the visual indicator that the cream and tomato have combined into a unified sauce rather than layering separately. The sauce should now taste distinctly creamy, slightly sweet, gently spiced, and deeply tomato-flavoured simultaneously. Season with the 2g of black pepper.

Add the drained, underdone fettuccine directly to the sauce along with 120ml of the reserved pasta water. Increase the heat to medium. Toss vigorously with tongs for 2 minutes — lifting the fettuccine from the bottom and folding it over the top in a continuous motion. The fettuccine finishes cooking during this tossing period, absorbing the vodka-cream-tomato sauce into the pasta's structure rather than simply being coated externally. The pasta water's starch releases into the sauce during the tossing and combines with the cream's fat and the tomato's pectin to produce an emulsified, clingy coating that is the textural signature of properly made vodka pasta. Remove from the heat. Add the 80g of finely grated Parmigiano-Reggiano and toss continuously until the cheese has fully melted into the sauce — the residual heat of the pasta and sauce is sufficient if the pan is off direct heat, preventing the protein seizing that occurs when Parmigiano contacts a boiling sauce. If the sauce has tightened beyond the correct flowing, silky consistency, add the remaining pasta water in 30ml increments while tossing until it flows correctly.

Divide among four warm bowls immediately — the cream sauce continues to thicken as it cools and the dish is at its best within the first few minutes of being plated. Tear the fresh basil leaves over each bowl — torn rather than cut for the same reason as in every basil application in this collection, preserving colour and aromatic freshness. Scatter additional finely grated Parmigiano over each portion. Finish with a small drizzle of extra-virgin olive oil. Serve with additional Parmigiano at the table.