The Best Pasta Alla Vodka (Thanks Ina!)

I love the Dan Pelosi cookbook, Let's Eat. So much comfort food. I made his Grossy's Vodka Sawce recipe last week and while it was solid, it reminded me of how much I love Ina Garten's Penne Alla Vodka recipe. The originals are linked. My version of Ina's is here.

The Best Pasta Alla Vodka

¼ cup extra virgin olive oil

2 large onions, chopped

3 cloves garlic, chopped

1½ teaspoons dried oregano

½ teaspoon red pepper flakes

1 cup vodka

2 (28-ounce) cans whole peeled plum tomatoes, drained

Kosher salt and freshly ground black pepper

1 pound rigatoni (you can use another shape if you prefer)

1 cup heavy cream

½ cup freshly grated parmesan cheese, plus extra for serving

Preheat the oven to 375 degrees.

Heat oil in a medium dutch oven over medium-low heat.  Add onions and cook for about 5 minutes, until softened.  Add garlic, oregano, and red pepper flakes and cook for just one minute.  Add vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.   Crush tomatoes into the pot and add 1-2 teaspoons salt and ½ teaspoon black pepper.  Cover pot with a tight-fitting lid and bake for 1½ hours.

Meanwhile, cook pasta in generously salted water according the directions on the package.  Drain and set aside, reserving some of the pasta water.

Pour tomato mixture into a food processor or blender and puree until smooth. Return tomato mixture to the pot and add cream, 1 teaspoon salt, and ½ teaspoon pepper. Simmer, partially covered, for 10 minutes.  Add pasta to the sauce and cook for 2 more minutes.  Turn off heat and stir in ½ cup of the parmesan cheese. Serve with remaining parmesan cheese sprinkled on top.

*Grossy Pelosi tip:  If you’re planning to reheat leftovers, save some pasta water in the fridge and add a couple splashes to the pot as you warm the pasta.