Ingredients: |
Ingredients: 6 garden fresh tomatoes, grated or put thru tomato press
or 1 (35-oz) can Italian plum San Marzano tomatoes w/ juice
1 lb pasta of choice (like rigatoni or penne)
¼ cup extra-virgin olive oil
10 garlic cloves, peeled
¼ tsp crushed red pepper flakes
¼ cup vodka
½ cup heavy cream
2 tbs butter or olive oil for finishing the sauce
2-3 tbs parsley, chopped
¾ cup freshly grated Parmigiano-Reggiano plus more for passing
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Directions: |
Directions:1. If using canned tomatoes, pour tomatoes and their liquid into the work bowl of a food processor or VitaMix. Using quick on/off pulses, process the tomatoes just until they are finely chopped (longer processing will add air turning the tomatoes pink). Fresh tomatoes can be pressed in a tomato press or grated on the coarse side of a cheese grater into a bowl, discarding the skin.
2. Heat the olive oil in a large skillet over medium heat. Smash the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, 2 - 3 minutes. Lower the bowl of pressed tomatoes and carefully slide them into the hot pan - they will splatter. Bring to a boil, season lightly with salt and generously with crushed red pepper flakes, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer until pasta is ready.
3. Meanwhile, in a large cooking pot, bring 6 quarts of salted water to a boil. Stir pasta into the boiling water. Bring the water back to a boil stirring frequently. Cook the pasta, until done, 8 to 10 minutes. Drain and set aside.
5. Just before the pasta is done, remove the garlic (optional) and stir in the cream. Before serving, add the 2 tbs butter or olive oil and swirl the skillet to incorporate into the sauce. Add additional red pepper to taste. Garnish with parsley and cheese. |
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