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Italian | |
| Makes about 3 cups 1 tablespoon unsalted butter 1 small yellow onion, finely chopped 1 clove garlic, minced Pinch red pepper flakes One 14-ounce can diced tomatoes 1/2 cup heavy cream 1/4 cup vodka 2 tablespoons tomato paste Pasta cooking water, for adjusting sauce consistency Kosher salt and freshly ground black pepper | |
| In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed. | |
Unrated | |
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