Pasta with Vodka Sauce (Pasta alla Vodka)
Makes 4 to 6 servings
Ingredients
2 cups canned crushed tomatoes
2 TB olive oil
1/2 small onion (or equivalent amount of shallots), minced
1 TB tomato paste
2 medium garlic cloves, minced or grated
1/4 tsp red pepper flakes
1/2 tsp table salt, plus more for the pasta water
1/3 cup vodka
1/2 cup heavy cream
1 pound penne
2 TB julienned fresh basil leaves
Grated Parmesan, for serving
Directions
Heat oil in a medium saucepan set over medium heat. Toss in the onion and tomato paste and cook until the paste just begins to darken, stirring occasionally, about 3 minutes. Next, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Pour in the tomatoes, along with the salt, then the vodka. Give it a good stir, get it to a brisk simmer and let it cook long enough to soften the alcohol flavor, stirring frequently, about 8-10 minutes. Cut the heat back if it gets going too strongly. Finally, stir in the cream and let it heat through, maybe another minute or so, and stir in the basil. Taste for seasoning and adjust, if needed.
While all that’s going on, bring 4 quarts of water to a boil in a large pot, and toss in the penne, along with a good tablespoon of salt. Cook the pasta about a minute less than the package directions and drain, reserving 1/2-cup of the starchy pasta water. Return the pasta to the pot, add in all the sauce, and stir it thoroughly over medium heat while the pasta absorbs some the sauce, 1-2 minutes. Use as much of the reserved pasta water as necessary to adjust the sauce’s consistency.
Serve immediately, topped with grated Parmesan.
The CookingBites recipe challenge: non-sparkling alcohol
Recipe inspired by America’s Test Kitchen’s version.
Makes 4 to 6 servings
Ingredients
2 cups canned crushed tomatoes
2 TB olive oil
1/2 small onion (or equivalent amount of shallots), minced
1 TB tomato paste
2 medium garlic cloves, minced or grated
1/4 tsp red pepper flakes
1/2 tsp table salt, plus more for the pasta water
1/3 cup vodka
1/2 cup heavy cream
1 pound penne
2 TB julienned fresh basil leaves
Grated Parmesan, for serving
Directions
Heat oil in a medium saucepan set over medium heat. Toss in the onion and tomato paste and cook until the paste just begins to darken, stirring occasionally, about 3 minutes. Next, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Pour in the tomatoes, along with the salt, then the vodka. Give it a good stir, get it to a brisk simmer and let it cook long enough to soften the alcohol flavor, stirring frequently, about 8-10 minutes. Cut the heat back if it gets going too strongly. Finally, stir in the cream and let it heat through, maybe another minute or so, and stir in the basil. Taste for seasoning and adjust, if needed.
While all that’s going on, bring 4 quarts of water to a boil in a large pot, and toss in the penne, along with a good tablespoon of salt. Cook the pasta about a minute less than the package directions and drain, reserving 1/2-cup of the starchy pasta water. Return the pasta to the pot, add in all the sauce, and stir it thoroughly over medium heat while the pasta absorbs some the sauce, 1-2 minutes. Use as much of the reserved pasta water as necessary to adjust the sauce’s consistency.
Serve immediately, topped with grated Parmesan.
The CookingBites recipe challenge: non-sparkling alcohol
Recipe inspired by America’s Test Kitchen’s version.
