- YIELD: 4-6 servings
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4 tablespoons (½ stick) unsalted butter
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3 garlic cloves, minced
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1 medium yellow onion, diced
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2 tablespoons tomato paste
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½ cup vodka
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1 (28-ounce) can crushed tomatoes
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1 cup heavy cream
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Generous pinch of red pepper flakes
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1 teaspoon salt
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2 tablespoons slivered fresh basil, plus additional for serving
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1 pound penne pasta
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½ cup finely grated parmesan cheese, plus additional for serving
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1
Cook pasta in well salted water until al dente. Reserve ½ cup of cooking water, drain pasta and set aside.
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2
While the pasta is cooking, melt the butter in a large skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and continue cooking until fragrant, about a minute more. Stir in tomatoes and their juices. Bring to a simmer. Reduce heat to medium and stir in the tomato paste and vodka. Cook until most of the alcohol has evaporated, at least 5 minutes.
Stir in cream, red pepper flakes and salt. Bring to a a simmer, then reduce heat to medium-low. Cook sauce until thickened, about 5 minutes. Taste and adjust seasoning as needed. Stir in basil and cheese.
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3
Add pasta to skillet and toss to coat, adding pasta water as needed to thin the sauce. Serve topped with additional basil and parmesan.
