Whose idea was it to add vodka to tomato sauce? I guess if you’re thinking rationally, they were already adding wine to tomato sauces, so vodka probably isn’t a far throw? But wow I’m so glad someone did though, because there’s something about it that’s just so good. And while up until now I let my favorite restaurants do the work for me, this week’s snow day seemed like the perfect day to test some out myself. I basically followed this recipe from Smitten Kitchen, and added little touches here and there, who needs restaurants when you can do things yourself, am I right??
Once again these weeks seem to be years long, while simultaneously flying by, is that a thing? I feel like I could fit three weeks into one Monday through Friday, but at the same time we’re almost to April already? Time is so odd. Although I will say I am overjoyed at the idea of no more snow for now. Bring on the spring air (and the spring produce, hello rhubarb!!!), I think we all could use a break from the cold. Until then however, serve yourself up a bowl of this classic pasta, with a bit of a spicy kick to clear away the last winter stuffy nose and to give some pep to your step.
I’ve been in a very Italian mood lately, having studied abroad in Florence two years ago, I never really felt like I fully came back, and as silly as it is to say, there’s some part of me that’s definitely still there, and I’ll get hit with a random wave of homesickness for a place that I only lived for four months, but had such an impact on my life. I’m now slowly but surely practicing my Italian and somehow find myself in possession of both a Bialetti Moka Express espresso pot (which I now love more than anything), and a brand new pasta maker that I’m sure you’ll all be seeing a lot of in the near future. Basically what I’m saying is I’m preparing for the day that I can pick up and move back to Italy and never look back, okay? Now that we’re all on the same page here, let’s get to some cooking!
Makes: 6-8 dinner portions
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45-60 minutes
1 tablespoon extra virgin olive oil
1 tablespoon salted butter
2 cloves garlic, minced
2 shallots, minced
½ tsp red pepper flakes (or more if you’re feeling brave)
1 cup vodka
1 cup chicken broth
1 can (32oz.) crushed tomatoes (I like San Marzano tomatoes)
2 16oz. boxes Penne Rigate pasta
½ cup heavy cream
Fresh basil (to garnish), *I didn’t have any on hand so I threw in ½ tsp of dried basil, but found that it didn’t really add much to the dish so I’m not including it here*
Kosher salt + black pepper
1. Heat the olive oil and butter in a large pan or skillet over medium heat until the butter is melted and the oil has a slight shimmer to it. Add the garlic, shallots, and red pepper flakes and sautè until the shallots are soft and the garlic is fragrant but not browned, about 5 minutes.
2. Add the vodka (keep your head away because I foolishly leaned over and got hit in the face with some vodka steam and I will NEVER make that mistake again!), and allow it to reduce by half before proceeding, another 5 minutes or so.
3. Pour in the chicken stock and tomatoes and give the whole thing a good stir. Now, the recipe I was following doesn’t cook this mixture for much longer, but I like a thicker sauce so I let mine bubble at this stage for about 20 minutes, to allow for some liquid to evaporate and leave a heartier tomato sauce. If you prefer a thinner sauce or you’re in a rush, bring your mixture to a boil at this point and then reduce to bubbling while your pasta cooks instead.
4. At this point, bring a pot of water to a boil, salt it generously, and cook your pasta according to the package directions. Be sure to save some pasta water at the end before draining, as it can help your sauce some together and stick to the pasta if you need it.
5. Stir in the heavy cream and cook just until the sauce is entirely heated through. Season with salt and pepper to your liking here, and toss in the pasta, mixing to ensure everything is incorporated.
6. Serve a generous portion of pasta with a sprinkling of chiffonade basil and a dusting of parmesan cheese. As with most of my dinner recipes, this is best served with a glass of wine and some good Italian bread. Buon Appetito!