PENNE ALLA VODKA

By Shaylie

So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain.

Ingredients

• 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 garlic cloves, 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
• 1 pound penne pasta
• 2 tablespoons finely chopped fresh basil leaves Freshly grated Parmesan cheese, for serving

Preparation

Step 1

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 12/3 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 table¬spoon 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.

PENNE ALLA VODKA WITH PANCETTA
Heat 1 tablespoon olive oil in large saucepan over medium-high heat, add 3 ounces thinly sliced pancetta, cut into 1/2-inch pieces (about 1/2 cup), and cook until crisp, 6 to 8 minutes. Using slot¬ted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 tablespoons fat from pan and continue with recipe for Penne alla Vodka, using fat in pan instead of oil in step 2, reducing salt to pinch in step 3, and adding reserved pancetta to sauce along with basil in step 4.