Vodka Sauce

Prep Steps

• 1 yellow onion {do:dice}
• 3 cloves garlic {do:mince}
• 1/2 cup parmesan cheese, finely {do:grate}

Sauté the Aromatics

In a large saucepan over medium-low heat, melt...

• 1/4 cup butter

Add and cook, stirring occasionally, until very soft and translucent without browning, about 10 minutes...

• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/8 tsp red pepper flakes

Tomato Base

Stir in and cook until darkened and fragrant, 2–3 minutes...

• 1 can (6 oz) tomato paste

Pour in, scraping up any browned bits, and simmer 1 minute...

• 1/4 cup vodka

Note: Vodka helps the sauce stay smooth. To skip it, use 1/4 cup pasta water and a squeeze of lemon juice.

Add, then crush thoroughly with a potato masher or the back of a spoon...

• 1 can (14 oz) whole peeled tomatoes, with juices

Cover and simmer over medium-low heat 8–10 minutes, stirring occasionally.

Cream & Cheese

Lower the heat and stir in until warm...

• 1 cup heavy cream

Turn off the heat, wait 1 minute, then whisk in until silky and fully melted...

• 1/2 cup parmesan cheese, finely grated

Serve hot over pasta with extra parmesan on top.

Note: For an extra-smooth sauce with no tomato bits, blend it with an immersion blender at the end.