Tomatoes and vodka and cream. Oh my!

As you know from previous posts, pasta is my favorite food.  I think it can brighten a gloomy day or be enjoyed during a celebration.  I don’t need a reason for pasta, actually it’s my go to food, needing just a pat of butter and some grated parmesan. 

This is more of a special occasion sauce instead of an everyday sauce though.  It’s not that it requires any special, hard to find or expensive ingredients, but there is that full cup of cream.  In defense, this recipe will serve 6-8 dinner portions. 

Rigatoni alla Vodka

1 lb rigatoni pasta

2 tbsp olive oil
2 tbsp butter
1/2 medium onion, medium dice
2 cloves garlic, chopped
3/4 cup vodka
14 oz can tomato puree
14 oz can diced tomatos in sauce
2 tbsp tomato paste
1 cup heavy cream
1/8 (pinch) tsp red pepper flakes
1/4 tsp salt
1 cup grated parmesan cheese

Bring large pot of water to a boil and cook rigatoni according to package directions, being careful not to over cook.  Before draining, reserve about 1 cup pasta water. Drain pasta and keep warm.

In a large skillet, over medium heat, add olive oil and butter.  When the butter is melted, add the chopped onion and garlic.  Stir and cook for two minutes.  Do not allow the onion or garlic to brown.  Off heat, add vodka to the skillet.  Return to medium heat and cook for about 5 minutes.  Add the tomato puree and diced tomatoes in sauce.  Stir and cook for 5 minutes.

Reduce heat to low and add heavy cream and red pepper flakes.  Bring to a simmer, but do not allow to boil.  Add the tomato paste to thicken the sauce slightly then stir in the parmesan cheese, stirring to blend completely.

If the sauce is too thick, add about 1/2 – 3/4  cup reserved pasta water.  Stir well.

Add rigatoni to the sauce and stir to combine or, as I prefer, let everyone combine their pasta and sauce themselves.  I never like to choose how much sauce each person perfers.