- 4
Ingredients
- 1 28-oz. can whole tomatoes, drained, liquid reserved
- 2 T. olive oil
- 1/2 small onion, minced (1/4 c.)
- 1 T. tomato paste
- 2 medium garlic cloves, minced
- 1/4 - 1/2 t. hot red pepper flakes
- Table salt
- 1/3 c. vodka
- 1/2 c. heavy cream
- 1 lb. penne pasta
- 2 T. 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-in. pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1+2/3 c.). Add reserved liquid to equal 2 c.
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 min. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 sec.
3. Stir in tomatoes and 1/2 t. 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 min.
4. Meanwhile, bring 4 qts. water to boil in large Dutch oven over high heat. Add 1 T. salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 c. cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of the water, 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.