Brown the meat

• Heat the frying pan on medium with the olive oil.
• Add the ground pork and ground lamb and season with salt, pepper, onion powder and garlic powder.
• Brown the meat, breaking it up as it cooks.

Boil the pasta water

• Bring a pot of water to a boil on the stove.
• Add a pinch of salt.

Sauté onion and garlic

• Heat olive oil in a pan and add the diced yellow onion and chopped garlic.
• Sauté on low heat until softened.

Build the sauce

• Add the red pepper flakes and the tomato paste.
• Cook on low, stirring, until the paste darkens.

Add vodka and cream

• Pour in the vodka and let it cook off.
• Stir in the heavy cream and keep on low heat, stirring frequently.
• Add the chopped parsley.

Simmer the meat in the sauce

• Add the browned meat to the sauce and let it simmer so the flavors meld.

Finish with pasta

• Cook the gluten-free pasta until al dente and transfer it straight into the sauce.
• Add a little pasta water and toss to coat.