vodka sauce

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup vodka
• 1/2 teaspoon red pepper flakes (or more to taste)
• 1/2 teaspoon sugar
• Salt and black pepper to taste
• 1 pound pasta (spaghetti or linguine recommended)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add onion and cook until softened, about 5 minutes.
4. Add garlic and cook for 1 minute more, until fragrant.
5. Pour in vodka. Bring to a simmer and let it cook for 2-3 minutes, allowing the alcohol to evaporate.
6. Stir in crushed tomatoes, heavy cream, red pepper flakes, and sugar.
7. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
8. Season with salt and black pepper to taste.
9. Drain pasta, reserving about 1/2 cup of pasta water.
10. Add pasta to the skillet with the sauce. Toss to coat. Add reserved pasta water if needed to reach desired consistency.
11. Serve immediately, garnished with fresh basil (optional).

Notes

• For a smoother sauce, use an immersion blender to blend a portion of the sauce before serving.
• Reserve some pasta water – it's crucial for adjusting the sauce's consistency.
• Using good quality vodka enhances the flavor.
• To store leftovers, cool completely and store in an airtight container in the refrigerator for up to 3 days.
• For a richer flavor, you can add a Parmesan cheese rind to the sauce while simmering, then remove before serving.