Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- ¼ tsp. red pepper flakes
- 28 oz. can whole peeled tomatoes
- ⅓ cup vodka
- 1 Tbsp. tomato paste
- 1 Tbsp. balsamic vinegar
- 1 tsp. kosher salt
- ¼ cup fresh chopped basil
- ½ – ¾ cup half and half
- 2 Tbsp. grated Parmesan cheese
- 16 oz. penne pasta
- Fresh black pepper, to taste
Instructions
- In a large sauté pan, heat olive oil over medium heat. Add onions and garlic and cook until soft, about 3–4 minutes. Add red pepper flakes and cook for 1 minute.
- Stir in tomatoes and vodka and continue cooking for 5–7 minutes until slightly reduced, stirring occasionally.
- Stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce heat to low and simmer partially covered for 20 minutes until reduced by half, stirring occasionally.
- Meanwhile, cook pasta in salted water according to package directions. Drain and set aside.
- Transfer the tomato mixture to a food processor or blender, add basil, and purée until smooth. Return sauce to the pan and stir in half and half — start with ½ cup, taste, and add more if needed for a creamy, slightly sweet consistency. Cook until warmed through, about 2–3 minutes. Stir in Parmesan cheese, then the cooked pasta. Toss to combine.
- Serve immediately with an additional sprinkle of cheese and basil, if desired.
Nutrition
Per serving (½ cup sauce + 1¼ cup cooked pasta): 316 calories · Fat 9.1g · Carbohydrates 53g · Protein 10.3g · Sugar 8.2g · Sodium 609.7mg · Cholesterol 6.2mg