Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 1 : 10 Active Time: 0 : 41
US/Metric: [convert to metric]
Ingredients
- 1 can (28 oz) whole peeled Italian plum tomatoes (I use San Marzano)
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 medium shallots, minced
- 1/2 teaspoon crushed red pepper, or to taste (more or less)
- 1 tablespoon tomato paste (I use Hunt's or Muir Glen)
- 2 medium cloves garlic, minced or pressed through garlic press
- Sea salt
- 1/3 cup vodka (use a good quality vodka)
- 1/2 cup heavy cream, at room temperature
- 1 pound penne pasta
- 8 to 10 fresh basil leaves, torn and shredded (about 2 tablespoons)
- Freshly grated Parmigiano-Reggiano cheese, for serving
Preparation
Bring 4 quarts water to rapid boil in a large Dutch oven or pot over high heat.
Drain tomatoes reserving liquid. Puree half of tomatoes in a blender or food processor until smooth. Dice remaining tomatoes into 1/4-inch pieces. Combine both pureed and diced tomatoes in a measuring cup and add enough of reserved tomato liquid to equal 2 cups of tomatoes; set aside. Measure out vodka; set aside.
Heat oil in large heavy-bottomed saucepan over medium heat. Add onions, shallots, pepper flakes and tomato paste. Saute, stirring frequently, until onions and shallots just begin to turn light golden, about 3 minutes. Add garlic and stirring continuously, saute until fragrant, about 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka*. Return pan to heat and bring to a brisk simmer over medium-high heat. Cook, stirring frequently, until strong alcohol flavor cooks off and sauce thickens, about 8 to 10 minutes. Stir in cream and cook until hot, about 2 minutes.
While sauce is cooking (right after adding vodka to sauce): Add 1 tablespoon salt to boiling water and drop pasta. Cook, stirring frequently, until molto al dente (about 1 minute shy of al dente - which is tender, but firm to the bite). Drain pasta well, reserving 1/4 cup cooking water. Return pasta back to Dutch oven, add sauce, and toss over medium heat until pasta absorbs some of the sauce, about 1 to 2 minutes. Add reserved cooking water, as needed, if sauce is too thick. Stir in basil and adjust seasoning with salt. Serve immediately, passing Parmigiano-Reggiano separately.
* Note: Drop the pasta into the boiling water just after adding the vodka to the sauce so that the sauce and pasta finish cooking at the same time.
