Pasta with Vodka Sauce

This classic Italian pasta sauce lends itself well to variations. I like to add a couple of slices of bacon sometimes (which I pre-cook in the pan a bit before adding the onions and garlic. Shrimp and scallops are also great with this sauce. Simply pre-saute, set aside and add to the finished sauce long enough to re-warm them.

ingredients

Vodka Sauce
Splash of olive oil
1/2 medium yellow onion, finely diced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/4 cup vodka
1 28-oz. can whole San Marzano tomatoes
1/4 - 1/2 cup heavy cream (you could substitute half and half for a thinner, lighter sauce but I wouldn't recommend milk here)
5 fresh basil leaves, rolled and cut on the diagonal (chiffonade)
1/4 cup freshly grated Parmesan cheese
Fresh cracked pepper and salt
Any dried pasta, cooked in salted water and drained or, if you have a pasta roller and would like to make your own pasta, the fresh pasta recipe I use is below.
Parmesan shavings for garnish

Fresh Pasta (if using):
400 grams Tipo 00 flour
4 large free-range or organic eggs

method

In a large pan heat olive oil over medium hea. Add onions, garlic and crushed red pepper and cook until onions are translucent being careful not to burn the garlic. Pour in vodka and cook for 2 minutes (most of the vodka will disappear). Add the canned tomatoes and stir, breaking up the whole tomatoes with the side of a spoon. Bring to a boil then reduce heat and allow to simmer for 20 minutes.

While the sauce is simmering, bring a large pot of water to a boil and cook pasta according to package directions. Drain. Set aside.

After sauce has simmered for 20 minutes, stir in basil and Parmesan cheese. Whisk 1 tablespoon of the hot sauce into the cream to temper it, then slowly stir all the tempered cream into the tomato sauce. Add cooked pasta to the sauce. Stir to combine.
Taste and seasoning with salt and pepper, to taste.

Serve garnished with shaved Parmesan cheese and additional crushed red peppers, if you like it hot.

Serves 4.