Pasta alla Vodka

Despite being enough familiar with adding alcohol in food, it's the first time I've prepared a meal with vodka. In fact, I strongly dislike the way vodka smells, but thanks to a heat treatment the fragrance is gone and just added a tangy and spicy taste to the pasta. So, this pasta turned out being absolutely delicious and I'll definitely make it again. P.S. Usually this authentic pasta is made of penne, but you can use pasta any other size and shape.

Ingredients:

1 pound pasta;

1/2 cup vodka (up to 1 cup);

1 can (around 14 oz) tomato puree/passata

1 cup heavy cream;

1 whole white onion (finely chopped);

2-3 garlic cloves (chopped);

3 tablespoons butter;

2 tablespoons olive oil;

1 pinch of chilly red pepper flakes;

Freshly ground black pepper - to taste;

Salt - to taste;

1 cup grated Parmesan Cheese

1. Cook the pasta according to package directions until al dente. Drain the pasta, reserving a cup of water. 

2. Meanwhile, in a large skillet add the oil and butter, over medium heat. When butter is melted, add the onion and garlic and saute around 3-4 minutes until soft and translucent.

3. Pour in the vodka, stir and cook for 3 minutes.

4. Add the tomatoes and keep on cooking for 5 minutes, stirring.

5. Reduce the heat to low and stir in the cream. Allow to simmer for additional 2-3 minutes. Season with pepper and salt. 

6. Transfer the pasta into the sauce and combine. Splash some water if the sauce is too thick. 

7. Add the Parmesan and mix well. Garnish with more cheese if desire.

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