Pasta with vodka sauce

 I don't know why I was craving a creamy tomato sauce for pasta this week but we did it and it was glorious.  I had to keep kids from eating it for breakfast the next day.

Adapted from Serious Eats

1 lbs cooked pasta, 3 minutes under cooked 

3 tbs butter

1 medium onion, finely chopped

3 cloves of garlic, crushed and chopped

red pepper flakes

salt

6 oz tomato paste

14 ounce can of whole tomatoes crushed*

1 cup heavy cream 

1/4 cup vodka

2 ounces freshly grated Parmesan cheese

Melt the butter in a large pot over medium to medium low heat

Cook the onions and garlic with a large pinch of pepper flakes and a little salt until they are soft but do not take on color, reduce heat, about 15 minutes

Add in the tomato paste and stir to break up the paste, cook another 3 minutes

Crush the tomatoes by hand and all their juices to the pot, bring to a simmer and cook about 10 minutes or until slightly thickened

Add the cream and stir to combine

Transfer the sauce to a blender and then puree until smooth

Wipe out the pot and return the sauce to the pot

A minute before the pasta is done, add in the vodka to your tomato mixture and stir to combine, bring to a gentle simmer

Using a slotted spoon, add the pasta to the sauce and add another 1/2 cup of the pasta water over medium high heat

Remember how your pasta is way underdone, here's where it finishes 

If the pasta still needs more liquid, add in 1/4 cup at a time, up to two cups if needed

Don't hesitate to add more water than you think is necessary, you'll be rewarded with a nice saucy dish

When the pasta is done, turn off the heat and add the cheese, stirring to combine

*we were lazy and it turned out great.  We used tomato sauce and skipped the puree step.  The tomato sauce was a little thicker than I was expecting so I kept a close eye on it.  As the pasta cooks, I would have added some pasta water at that step if I needed.   Advantage to this change, no need to dirty another kitchen thing.  It won't be as smooth but if the onion and garlic is kept small, it'll be pretty smooth anyway.  Like I said, it was delicious even though we didn't follow the exact directions the first time

*5/2024 edit

I tried a different recipe this time and was disappointed.  I really wanted to like it because I liked the author and it was easier.  When looking at the ingredients though it makes sense now.  The Smitten K1tchen version only uses tomato paste.  This one also calls for crushed tomatoes.  I'll go back to making the Serious Eats version from now on.