About the recipe

Here's a recipe that our production chief Rob just made and I thought we should share. I swear, vodka sauce isn't a way get tipsy while you eat your pasta. It was actually created by an ingenious Italian chef who realized that by adding Vodka to his sauce the cream wouldn't break (get clumpy) and would be more creamy and luxurious. The vodka cooks off and serves as an emulsifier and you are left with a decadent creamy sauce.

Preparation

1. In a large saucepan, heat olive oil over medium heat. Add onion and cook until softened but not browned. Add garlic and pepper flakes and continue to cook until fragrant, about 60 seconds more. Season with salt.
2. Add tomato paste and continue to cook until tomato paste begins to thicken, about 2 minutes. Add whole peeled tomatoes, bring to a simmer, and cook, chopping up with spatula to break down tomatoes, for about 5-10 minutes.
3. Turn off heat, and add heavy cream, stirring to incorporate. Transfer sauce mixture to blender and puree until smooth. Return sauce to pot (after wiping clean of any chunks) Season with salt. Return to a simmer and add the vodka. Simmer for about 1-2 minutes, then set aside.
4. Bring 4 quarts of water to a boil with 1tbl kosher salt. Cook pasta according to instructions on box.
5. Drain pasta, reserving about 1 cup starchy cooking liquid and add pasta directly to the pot of sauce. Add cheese and stir to glaze the pasta with the sauce, adding pasta water as needed to make a creamy and smooth sauce.
6. Divide into bowls and finish with more cheese.