INGREDIENTS:
1 T extra virgin olive oil
2 T unsalted butter
1 C yellow onion, chopped fine
2 cloves garlic, minced
1 6oz can tomato paste
½ t crushed red pepper flakes (or to taste)
2 t brown sugar
3 oz. vodka
1 C vegetable or chicken stock
½ C heavy cream
1 # tubular pasta (penne, rigatoni, casarecce)
3 oz. parmesan cheese, finely grated plus more for serving
Garnish – freshly ground black pepper, olive oil and fresh basil leaves
METHOD
Bring a large pot of water to boil over high heat.
Melt butter in a large saucepan over medium high heat. When melted, add olive oil, chopped onions and garlic. Stir frequently until onions are softened and garlic is fragrant. Add tomato paste, brown sugar and red chili flakes (if using.) Cook, stirring constantly until the paste is dark red and browning nicely, 5-7 minutes.
Add vodka, scraping up any browned bits from the bottom of the pan. Reduce heat to low.
Using a heat proof measuring cup warm stock in microwave until hot but not boiling. When heated, add heavy cream –heating the stock ensures the dairy won’t break when you add it to the hot pan. Gradually pour cream mixture into tomato paste in sauce pan stirring vigorously until a smooth consistency is achieved.
Cook pasta in boiling salted water until al dente. Drain pasta, reserving 1 C starchy pasta cooking liquid.
Add cooked pasta to sauce pan and stir in ½ C of reserved pasta cooking water. Add parmesan and stir until cheese is melted and well combined. If needed, add reserved pasta water to sauce in small increments until sauce is smooth and coats pasta. Season with additional salt and pepper.
Divide pasta between bowls and top with additional parmesan cheese, fresh basil and a light drizzle of olive oil.
Serves 2 generously with leftovers
