Ina Garten's Penne alla Vodka

Ingredients

• 0.75 lb penne pasta (De Cecco recommended)
• 2.5 cup yellow onions (chopped)
• 2 can whole peeled plum tomatoes (28-ounce cans, drained; crush by hand before or while adding to the pot)
• 3 clove garlic (minced)
• 1 cup vodka
• 1 cup heavy cream
• 0.5 cup Parmesan cheese (freshly grated, plus extra for serving)
• 0.25 cup olive oil (good-quality)
• 2 tbsp fresh oregano leaves (chopped, plus extra for serving)
• 1.5 tsp dried oregano
• 0.5 tsp red pepper flakes
• kosher salt (to taste; use generously in the pasta water)
• black pepper (to taste)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Prepare a large Dutch oven with a lid and a blender or food processor for later.

2. 2

   Heat the olive oil in the Dutch oven over medium-low heat. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they are soft and translucent rather than browned.

3. 3

   Add the minced garlic, red pepper flakes, and dried oregano to the onions. Cook for 1 minute, stirring, until the garlic and oregano are fragrant.

4. 4

   Pour in the vodka. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until it has reduced by about half.

5. 5

   Add the drained whole peeled plum tomatoes. Crush each tomato with your hands as it goes into the pot, taking care to avoid splashing. Season the mixture with salt and black pepper.

6. 6

   Cover the Dutch oven and transfer it to the preheated oven. Bake the tomato mixture for 1 hour 30 minutes, until deeply flavored and fully softened.

7. 7

   Near the end of the sauce's baking time, bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to the package directions, or for about 10 minutes, until al dente.

8. 8

   Drain the penne thoroughly and set it aside. Do not rinse it, so its surface starch can help the sauce cling to the pasta.

9. 9

   Carefully remove the hot tomato mixture from the oven. Working in batches if necessary, transfer it to a blender or food processor and purée until completely smooth. Use caution when blending hot liquid and vent the lid according to the appliance instructions.

10. 10

    Pour the puréed sauce back into the Dutch oven. Add the heavy cream and chopped fresh oregano, then season again with salt and black pepper to taste. Stir until the sauce is evenly blended and turns a creamy orange-pink color.

11. 11

    Partially cover the Dutch oven and simmer the sauce over low heat for 10 minutes, stirring occasionally, until hot, slightly thickened, and fragrant.

12. 12

    Add the drained penne to the sauce. Stir thoroughly to coat every piece, then cook for 2 minutes so the pasta absorbs some of the sauce.

13. 13

    Remove the Dutch oven from the heat. Stir in the freshly grated Parmesan until melted and incorporated into the sauce.

14. 14

    Serve immediately, topped with extra grated Parmesan and chopped fresh oregano.

Notes

The sauce requires a long oven bake, so begin well before serving. Use caution when blending hot sauce. Serve with extra Parmesan and oregano; garlic bread makes a suitable accompaniment.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• creamy
• oven-baked
• weeknight
• comfort food