Contrary to my meat and potatoes husband, I don’t believe that meat is a requirement for all meals. He thinks I’m kuh-razy and will proceed to tell me he’s from Texas where ‘steak is what’s for dinner’. Yeah, yeah, I say. Therein lies the benefit of being the one who does most of the cooking: I can cook what I want and he will either a) deal with it or b) fend for himself. Nevertheless, he ate this meal… with a leftover chicken breast from the other night. You win some, you lose some, right?
- 1 28oz can of diced tomatoes
- 1 15oz can of diced tomatoes
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- 2 tbsp. tomato paste
- 5 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/3 cup vodka
- 1/2 cup heavy cream
- 2 tbsp. basil, chopped
- parmesan cheese
- 12oz. dry pasta, I used Farfalle
- 1 tbsp. Kosher salt
Drain the liquid of the 15oz can of diced tomatoes. I’ve mentioned before I’m a huge fan of the Ninja chopper/ blender – I use it all the time. With this recipe, this is what I used to puree the tomatoes and also what I used to chop and mince the garlic cloves. Super easy.
In a large skillet, heat the olive oil over medium heat. Once heated, sauté the onion and garlic for 3 minutes. Add the tomato paste and red pepper flakes, stirring to fully incorporate in with the onion and garlic mixture. Add the pureed and diced tomatoes and salt to the pan. Add the vodka and cook for 8-10 minutes, to cook off the alcohol flavor. Stirring occasionally. Reduce heat and stir in cream.
Meanwhile, in a large pot, fill with water, add the Kosher salt, and bring to a boil. Cook to package directions for al dente. Drain the pasta and return to the pot. Slowly add in the tomato mixture, stirring to coat the pasta. Sprinkle in the basil and top with parmesan cheese.