Pulse 1/2 of tomatoes in food processor until smooth. Core and cut remaining tomatoes into 1/2" pieces. Combine pureed and diced tomatoes in liquid measuring cup and add reserved juice to equal 2 cups.
Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onion is softened and lightly browned, 5-7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
Stir in tomato mixture and 1/2 tsp salt. Off heat, add vodka. Return sauce to medium-high heat, stir often, until alcohol flavor is cooked off, 5-8 minutes. Stir in cream and cook until heated through, about 1 minute.
Meanwhile, cook pasta until al dente, stirring often. Reserve 1/2 cup cooking water, drain and return to pot. Add sauce and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes. Stir in basil, season with salt and pepper. Add reserved cooking water if desired to adjust consistency.
Serve with parmesan.
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|Serving Size: 1 Serving (1374g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 114 (13%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 108.7mg||33 %|
|Sodium 180mg||6 %|
|Potassium 1795.9mg||47 %|
|Total Carbohydrate 159.7g||47 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 142.1g|
|Protein 27.3g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 878
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