Can of Tomato Paste Vodka Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 673
- Total Fat
- 29
- Saturated Fat
- 14
- Carbohydrates
- 78
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 19
- Cholesterol
- 70
- Sodium
- 531
- Total: 30 min
- Active: 25 min
Ingredients
Kosher salt
12 ounces short tubular pasta, such as rigatoni, penne, ziti or cavatappi
2 tablespoons olive oil
2 small shallots, finely diced
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
One 6-ounce can tomato paste
1/4 cup vodka
2/3 cup heavy cream
1/3 cup freshly grated Parmesan, plus more for serving
1 tablespoon unsalted butter
Thinly sliced fresh basil, for serving
Directions
- Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
- Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
- Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.