Sandra Djohan

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FRESH PASTA WITH A VODKA CREAM SAUCE


  • 1 batch fresh pasta
  • 1 (28 ounce) can whole tomatoes , drained, liquid reserved
  • 2 tablespoons olive oil
  • 1/2 small onion , minced (about 1/4 cup)
  • 1 tablespoon tomato paste
  • 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
  • 1/4 – 1/2 teaspoon hot red pepper flakes
  • Table salt
  • 1/3 cup vodka
  • 1/2 cup heavy cream
  • 2 tablespoons minced fresh basil leaves
  • Grated Parmesan cheese, for serving

Instructions

  1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.
  2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
  3. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
  4. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.
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