Saturday, July 25, 2015

Vodka Sauce and Pasta

28 ounce can of  Tuttorosso whole peeled tomatoes  (drain and save juice)
2 1/2 tablespoons of olive oil
1/4 cup of chop onion (chopped thinly)
2 ounce Pancetta (optional)
1 tablespoon of tomato paste
2 medium minced garlic cloves
1/4 teaspoon of red pepper flakes
1/3 cup of vodka
1/2 cup of heavy cream
2 tablespoons of fresh basil
Pinch Salt
Pinch Sugar
Grated Parmesan Cheese

1 pound of Penne Pasta or Rigatoni

Pulse half of tomato in blender/processor until smooth, cut rest of tomatoes and get rid of cores, combine into pureed and diced tomato, then add drained saved juice (about 2 cups of tomato).  Get rid rest.

Heat oil in a large saucepan of medium heat, simmering, add onion, fresh basil  and tomato paste and Pancetta  stir occasionally until onion is tender and lightly browned about 8 minutes, add garlic and pepper flakes, and cook about 35 minutes.

Combine tomato mixture, pinch of salt and pinch of sugar.  Remove the pan from the stove and add vodka, return back to low heat, and simmer stir often, and cook about 10 minutes which will allow the alcohol to burn off as you cook it.  Stir in cream and cook until hot about another 3 minutes.

Cook pasta as normal to tender you like, once cooked, drain pasta.

Once pasta is all drained from pan, add the vodka sauce.  toss the pasta lightly so to cover pasta with sauce and cook over low heat another 2 minutes.

If you want to change the thickness of the sauce you can reserve some pasta water, and  add a little of it to the sauce, otherwise serve as is. 

Serve with Sicilian bread and red wine and a tossed Salad or antipasto. Sprinkle with Grated Parmesan Cheese as desired.

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