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Ingredients
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Unsalted butter
- 1 whole Yellow onion, finely diced
- 3 clove Garlic cloves, finely minced
- 1 tsp Crushed red pepper flakes
- 3 tbsp Tomato paste
- 1 can Whole peeled San Marzano-style tomatoes, crushed by hand
- 1 cup Vodka
- 1 tsp Kosher salt
- 1 cup Heavy cream
- 1 cup Parmigiano-Reggiano, finely grated
- 2 tbsp Fresh basil, chopped
- to taste Freshly ground black pepper
Instructions
Heat olive oil and butter in a wide saucepan or deep skillet over medium heat.
Add onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent but not deeply browned.
Add garlic and crushed red pepper. Cook approximately 30 seconds until fragrant.
Add tomato paste. Cook for 2-3 minutes, stirring frequently, until it darkens slightly to a brick-red color.
Reduce the heat slightly and carefully add vodka. Stir and simmer for approximately 2-3 minutes so the alcohol cooks down and the flavors concentrate.
Add crushed tomatoes and salt. Bring to a gentle simmer.
Cook uncovered for approximately 18-20 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened.
For a smoother restaurant-style sauce, carefully blend using an immersion blender until the desired consistency is reached.
Reduce heat to low. Stir in heavy cream.
Add Parmigiano-Reggiano gradually, stirring until incorporated. Do not aggressively boil the sauce after adding the cream and cheese.
Stir in basil. Taste and adjust salt, black pepper and red pepper as needed.
If tossing directly with pasta, add the pasta to the sauce along with a splash of reserved pasta water. Toss over low heat until the sauce becomes glossy and clings to the pasta.
Nutrition per serving
340
Calories
8g
Protein
18g
Carbs
24g
Fat
