Ingredients
Scale
- 3 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, finely chopped (1 cup)
- 4 garlic cloves, minced
- 3 Tbsp double-concentrated tomato paste
- 1/4 cup vodka
- 14 oz canned whole tomatoes
- 1/4 tsp crushed red pepper flakes, or to taste
- 1/2 tsp fine sea salt, plus more for the pasta water
- 3/4 cup heavy whipping cream
- 1/2 cup Parmesan cheese, plus more to serve
- 1 lb penne pasta, or rigatoni
- 1/2 cup pasta cooking water, or as needed
- Fresh parsley or basil leaves, torn or chopped to garnish
Instructions
- Heat olive oil in a Dutch oven and sauté chopped onions until translucent.
- Add minced garlic and sauté briefly.
- Mix in tomato paste and vodka, cooking for 2 minutes.
- Incorporate whole tomatoes, salt, and crushed red pepper, simmer for 15 minutes.
- Cook penne pasta in salted water until al dente, reserving 1/2 cup of water.
- Combine the sauce with heavy cream and Parmesan, allowing it to simmer.
- Add cooked pasta and adjust sauce consistency with reserved water.
- Serve and garnish with more cheese and fresh herbs.
Notes
Use high-quality vodka for the best flavor.
Adjust red pepper flakes to suit your spice preference.
For creamier sauce, increase the amount of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 15
- Cholesterol: 80