PASTA WITH VODKA SAUCE

By á-10254

Ingredients

• Ingredients:
• 1/4 cup good olive oil
• 1 medium yellow onion, chopped
• 3 cloves of garlic, diced
• 1/2 tsp crushed red pepper flakes
• 1-1/2 tsp dried oregano
• 1 cup vodka
• 2 (28 oz) cans peeled plum tomatoes
• Kosher salt
• Freshly ground black pepper
• 3/4 pound pasta
• 4 Tbsp fresh oregano
• 3/4 to 1 cup 2% plain Greek yogurt
• Grated Parmesan cheese

Preparation

Step 1

Serves 4 to 5




Directions:

Preheat oven to 375 degrees.
Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands (be careful and crush slowly because the juice will squirt*). Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1-1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain, reserving 1 cup of the cooking water, and set both aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan. Or blend in the pot if using an immersion blender.
Reheat the sauce, add 2 tablespoons fresh oregano and enough yogurt to make the sauce a creamy consistency. Add reserved pasta cooking water if the sauce it too thick. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.