Pasta and Tomato Sauce with Vodka and Cream

Added by Sarah Schipul

30 minutes prep
serves 4

1 28 oz can	diced or whole tomatoes packed in juice
3 tbsp	extra-virgin olive oil
2 medium	garlic cloves	minced or pressed
3 tbsp	fresh basil	coarsely chopped
1/4 tsp	sugar
1 lb	pasta
1/4 tsp	red pepper flakes
1/2 cup	vodka
1 cup	heavy cream
	black pepper
	salt

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1.	If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve the liquid. Dice the tomatoes either by hand or in a food processor (three or four half-second pulses). The tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add reserved liquid to the tomatoes to total 2 and 2/3 cups.
2.	Heat 2 tablespoons of the oil, the garlic, and the red pepper in a 10-inch saute pan over medium heat until fragrant but not browned, about 2 minutes. Stir in the tomatoes; simmer 5 minutes. Add the vodka and continue simmering until thickened, about 5 more minutes. Stir in the basil, cream, sugar, 1/2 tsp salt, and pepper to taste.
3.	Transfer the sauce to a food processor and pulse to a coarse puree. Return the sauce to the pan; simmer over medium heat to thicken, 2 to 3 minutes.
4.	Meanwhile, bring water to a rolling boil in a large pot. Add salt and pasta to the water and cook until al dente. Reserve 1/4 cup cooking water and drain the pasta. Return the pasta to the pot. Mix in the reserved pasta cooking water, tomato sauce, and remaining 1 tbsp oil. Cook together over medium heat for 1 minute, stirring constantly, and serve immediately.

from The New Best Recipe