Name: Tomatoey Beans alla Vodka
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 to 4 servings
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, minced; 1 large shallot, minced; 1 tablespoon tomato paste; 1/4 cup vodka; 2 pints cherry tomatoes, halved; 1/2 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 3 tablespoons heavy cream; Two 15.5-ounce cans cannellini beans, drained and rinsed; 1 sprig fresh basil, plus leaves for serving; 1/4 cup freshly grated Parmesan, plus more for serving; Extra-virgin olive oil, for serving; Crusty bread, for serving

Directions

Watch how to make this recipe.

Heat the olive oil in a large skillet over medium heat. Add the garlic and shallot and cook until translucent, 2 to 3 minutes. Add the tomato paste and cook until brick red, about 2 minutes. Add the vodka and cook until the liquid has mostly evaporated, about 1 minute more. Add the cherry tomatoes, red pepper flakes, 1/4 teaspoon salt and 1/2 cup water. Raise the heat to medium high and cook, crushing the tomatoes with a wooden spoon a bit as they cook, until the tomatoes break down and become saucy, 6 to 7 minutes.
Carefully transfer the tomato mixture to a blender and blend until smooth, then return to the skillet over medium-low heat. Swirl in the heavy cream, then add the beans, basil sprig and salt and black pepper to taste. Lightly simmer over medium-low heat until the beans are creamy and infused with flavor, 10 to 15 minutes. If the sauce gets too thick, add more water 1 tablespoon at a time. Turn off the heat. Remove the basil sprig and stir in the Parmesan.
Top with plenty of freshly grated Parmesan, a drizzle of extra-virgin olive oil and a few basil leaves. Serve with crusty bread to sop up the sauce.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.