Description
Vodka sauce – without the vodka!
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 cup tomato puree (passata)
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 8 oz short cut pasta of choice
- ½ cup pasta water (reserved from cooking your pasta)
- 1 tablespoon unsalted butter
- ½ cup parmigiano reggiano, grated
- Basil for topping (optional)
Instructions
- Bring a large pot of water to a rolling boil over high heat. Once boiling, generously salt the water and add your pasta. Cook according to the package instructions. (Tip: If the pasta finishes before your sauce is ready, reserve ½ cup of the cooking water before draining.)
- Meanwhile, in a saucepan over medium heat, heat 1 tablespoon of olive oil.
- Add 3 cloves of minced garlic and sauté until fragrant, about 1 minute.
- Add in 2 tablespoons of tomato paste, stirring frequently, until the paste darkens in color and begins to caramelize.
- Pour in 1 cup of passata and stir until the tomato paste is fully incorporated. Reduce the heat to medium-low and let the sauce simmer for 4–5 minutes.
- Season with ½ teaspoon of kosher salt, ½ teaspoon of onion powder, and 1/8 teaspoon of cayenne pepper.
- Lower the heat to low and stir in ½ cup of heavy cream. Add ½ cup of grated Parmigiano Reggiano and stir until melted.
- Gradually add ¼ cup of the reserved pasta water to loosen the sauce. Add more, a little at a time, until the sauce is thinned.
- Stir in 1 tablespoon of butter and add the drained pasta. Toss to coat the pasta.
- Serve immediately. Top with extra grated parmigiano reggiano and a sprinkle of freshly chopped basil (optional).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian