Ina Garten’s Vodka Sauce {Best Vodka Sauce Ever}

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 2 hours 15 minutes

食材

¼ cup olive oil

1 medium (or a few small) Spanish onion(s), chopped or sliced to yield 2½ cups

3 cloves of garlic, minced or sliced

¼ – ½ teaspoon crushed red pepper flakes (If you are sensitive to heat, just use a pinch and adjust at the end. The ½ teaspoon makes for a seriously spicy sauce.)

1½ teaspoons dried oregano (optional — I don’t use. I love dried oregano, but I don’t always love it in tomato sauce.)

1 cup vodka

two 28-ounce cans peeled plum tomatoes (56 ounces total), hand crushed

Kosher salt

Freshly ground black pepper

¾ pound penne pasta or whatever shape you like

4 tablespoons fresh oregano or basil (I use basil)

¼ to 1 cup heavy cream

grated Parmigiano or Pecorino

步驟

Preheat oven to 375ºF.

Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano (if using) and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half, about 5 minutes more.

Add the tomatoes to the pan and use scissors to snip them into smaller pieces. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight-fitting lid or foil and place it in the oven for 1½ hours.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. (Note: Ina adds 2 tablespoons of kosher salt to her pasta water. I do this, too, and find it really seasons the pasta nicely. There is no need to save pasta cooking liquid in this recipe, but if there were, the reserved liquid would be too salty. Just something to keep in mind.) Drain and return pasta to its cooking pot.

Place the tomato mixture in a blender or food processor and purée in batches until the sauce is a smooth consistency. Place potholders or dishtowels around the handles of your pot to prevent burning your hands in the next step. (Note: I purée a handful of basil with the sauce at this step and don’t add any more fresh herbs.) Return sauce to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano (if using) and enough heavy cream to make the sauce a creamy consistency — start with a quarter cup; taste; add more as necessary. Add salt (if necessary) and pepper, to taste, and simmer for 10 minutes.

Add sauce to the pasta until it’s coated to your liking, and cook for 2 minutes more. Stir in a generous handful of grated cheese. Serve with an additional sprinkle of cheese and a sprinkle of fresh oregano (if using) on each plate. Store the remaining sauce in the fridge for up to a week.