"This classic pasta dish uses the simplest ingredients - it's the perfect because you can make it right out of the pantry - but it's super flavorful and comforting. The sauce is thick and creamy and clings to the noodles, and the vodka balances and sharpens the bright tomato flavor. The smooth texture of the pasta sauce lets the chewy al dente noodles really shine, and the spice is subtle. You'll walk away from the dinner table with a smile on your face."
"Add the tomato paste and cook, stirring, until fragrant and thick, about 3 minutes. Stir in the canned tomatoes and their liquid. Bring to a simmer and cook, stirring often and roughly crushing the tomatoes with a spoon, until the sauce has thickened slightly, about 10 minutes. Stir in the cream. Transfer the sauce to a blender and blend until very smooth. Rinse out the pot, then return the sauce to the pot. Season lightly with salt."
A creamy tomato-vodka sauce begins by slowly cooking diced onion, sliced garlic, and red pepper flakes in butter until very soft. Double-concentrated tomato paste and canned whole tomatoes are added and simmered until thickened. Heavy cream is stirred in and the sauce is blended until very smooth. Penne is boiled just shy of al dente, with pasta water reserved to adjust sauce consistency. Vodka is added to the sauce in the final minute to balance and sharpen the tomato flavor. The finished pasta is tossed with grated Parmigiano-Reggiano and torn basil for a comforting, slightly spicy dish.
Read at Alternative Medicine Magazine
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