Splashes of vodka and cream can turn run-of-the-mill tomato sauce into luxurious restaurant fare—or a heavy, boozy mistake. We set out to fine-tune this modern classic.
Notes
- So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce.
- If possible, use premium vodka; inexpensive brands will taste harsh in this sauce.
- Pepper vodka imparts a pleasant flavor and can be substituted for plain.
- For a easier version: substitute the canned whole tomatoes for 2 cups of tomato passata.
Ingredients
- 1 28-ounce can whole tomatoes, drained, liquid reserved
- 1 tablespoons olive oil - use 2 tablespoons if omitting the pancetta
- 3 ounces pancetta - (optional), thinly sliced, and cut into 1/2-inch pieces (about 1/2 cup)
- ½ small onion - minced (about 1/4 cup)
- 1 tablespoon tomato paste
- 2 medium cloves garlic - minced or pressed through garlic press (about 2 teaspoons)
- ½ teaspoon hot red pepper flakes
- table salt
- ⅓ cup vodka
- ½ cup heavy cream
- 1 pound penne pasta - or rigatoni
- 2 tablespoons minced fresh basil leaves
- grated Parmesan cheese - for serving
Instructions
Prepare the tomatoes:
- Strain the tomatoes and reserve the juices.
- Puree half of the tomatoes in a food processor until smooth.
- Dice the remaining tomatoes into 1/2-inch pieces, discarding the cores.
- Combine the pureed and diced tomatoes in a liquid measuring cup (you should have about 1 2/3 cups).
- Add the reserved liquid to equal 2 cups.
Cook the pancetta (if using):
- Heat 1 tablespoon of oil in a large saucepan over medium heat until shimmering.
- Add the pancetta (if using) and cook until crisp, 6 to 8 minutes.
- Using a slotted spoon, transfer the pancetta to a small bowl and set aside.
- Pour off all but 2 tablespoons of fat from the pan.
Sauté the aromatics:
- If not using pancetta, heat 1 tablespoon of oil in a large saucepan over medium heat until shimmering.
- Add the onion and tomato paste and cook, stirring occasionally, until the onions are light golden around edges, about 3 minutes.
- Add the garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Finish the sauce:
- Stir in the tomatoes and a pinch of salt.
- Remove the pan from the heat and add the vodka.
- Return the pan to medium-high heat and simmer briskly until the alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower the heat to medium if the simmering becomes too vigorous.
- Stir in the cream and cook until hot, about 1 minute.
Cook the pasta:
- Meanwhile, bring 4 quarts of water to a boil in a large Dutch oven over high heat.
- Add 1 tablespoon of salt and the pasta.
- Cook until just shy of al dente.
- Drain the pasta, reserving 1/4 cup of cooking water, and transfer the pasta back to the Dutch oven.
Finish and serve:
- Add the sauce to the pasta and toss over medium heat until the pasta absorbs some of sauce, 1 to 2 minutes, adding the reserved cooking water if the sauce is too thick.
- Stir in the basil and the reserved pancetta and adjust the seasoning with salt.
- Divide among pasta bowls and serve immediately, passing the Parmesan separately.