I have previously posted my recipe under Pasta and Vodka. This is a little different from that recipe but equally as delicious. My Grandson Brody loved the original but didn’t love the pieces of tomato in it. So this time out I gave it a spin in the food processor and got out all those little pieces of tomato that he didn’t like.
This is what I did last night and it was delicious.
1 box Penne or any other pasta you would like — I like rigatoni or penne or fusilli
3 cloves garlic — minced
*1/4 teaspoon crushed red pepper–I love the heat but use at your own discretion
1/2 cup grated Parmesan –and more for serving
1 Tbsp. Olive Oil
app. 3/4 to 1 teaspoon Kosher Salt for sauce–and some more to cook the pasta
1/3 cup Vodka–I use whatever I have in the house
1 28 oz. can whole tomatoes–I prefer the San Marzano ones so look for that
1/2 cup 1/2 and 1/2 or heavy cream–I used 1/2 and 1/2 this time — if you’d like it creamier you can add more cream, I used 1/2 cup and it was fine.
Fresh Basil leaves–about 1/4 cup
I use a large skillet pan. Add the olive oil and heat until shimmers then add the minced garlic and red pepper. Cook garlic and red pepper and stir until fragrant but not browned, about 1 minute. Add the vodka and cook down until it is nearly evaporated there will be a little liquid in the pan. Add the tomatoes– while they are cooking I use a masher or a wooden spoon to break up the whole tomatoes. Lower heat to medium-low and simmer for at least 30 minutes. I then let it completely cool down. I get out the food processor and put it all in and add the fresh basil and then I puree until smooth. Return sauce to the pan and add the cream. You want it to be creamy , I used 1/2 cup and it was fine you can always add more if you’d like. Cook until warmed through and right before using stir in the parmesan cheese and then add the cooked pasta. Toss to combine in the large skillet.
Serve immediately with additional cheese on the table and you can add a little more fresh basil if you’d like.