NOT A HEALTHY RECIPE (but a great one!): Ziti a la Vodka

I have made this recipe several times recently for friends and it always kills.  I've seen people go back for - not kidding - 4th helpings.  I cautiously get asked for Tupperware so folks can take some home.  I get told I should open a restaurant.  I hate to say it, but it's better than the Italian recipes I got from my Italian Grandma (love you, Grandma, and your lasagna rocks!)  Like all Italian food, it reheats marvelously, though it is slightly better on the night it's cooked.  It may look like you have too much sauce vs. pasta, but you should absolutely err on that side of the equation because the sauce is AMAZING.  Serve it with a little bread (because you needed more carbs, I know) to sop up the extra.  

A few tips I do to zazz this up a bit.  I usually end up adding more vodka and more red pepper flakes than this recipe calls for, because I like the extra flavor.  If I want to lighten it up, I sometimes use just a quarter cup of heavy cream and substitute the other quarter cup with almond milk / coconut milk unsweetened creamer or fat free half and half.  Regardless, with both a pasta carbo bomb and some cream in there, it's not going to end up being THAT healthy.  So, pair it with a lean protein and a hefty serving of vegetables, to keep the portion sizes light.  I like either sautéed broccoli or roasted cauliflower with this dish, and a grilled chicken thigh.

Ingredients:

2 ounces Parmesan cheese (about 1/2 cup store-bought grated), plus more for serving, if desired

1 medium sweet onion

3 cloves garlic

2 tablespoons olive oil

1/3 cup double concentrated tomato paste (from a tube)

1/4 teaspoon red pepper flakes, plus more for serving

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano

1/2 cup vodka

3/4 teaspoon kosher salt, plus more as needed

1 pound dried penne rigate or penne pasta

4 sprigs fresh basil

1/2 cup heavy cream

Freshly ground black pepper

Instructions:

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely grate 2 ounces Parmesan cheese (1/2 packed cup), or measure out 1/2 cup store-bought grated. Finely chop 1 medium yellow onion (1 1/2 cups) and 3 garlic cloves. Start cooking the sauce.

Heat 2 tablespoons olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the onion and garlic. Cook, stirring occasionally, until just starting to turn golden-brown, about 4 minutes. Add 1/3 cup tomato paste and 1/4 teaspoon red pepper flakes and cook, stirring often, until lightly toasted, about 2 minutes.

Add 1 (28-ounce) can whole peeled tomatoes and its juices, 1/2 cup vodka, and 3/4 teaspoon kosher salt. Using a wooden spoon or potato masher, break up the tomatoes into small bits. Bring to a simmer.

Reduce the heat to medium-low and simmer until thickened, about 15 minutes. Meanwhile, add 1 pound penne pasta to the boiling water and cook according to the package directions until just al dente, 9 to 11 minutes. Reserve 1 cup of the pasta water, then drain. Meanwhile, pick the leaves from 4 fresh basil sprigs and thinly slice.

Scrape the sauce into a blender. Blend until smooth, 30 seconds to 1 minute. Add 1/2 cup heavy cream and pulse until just combined, about 10 (1-second) pulses. (Alternatively, blend the sauce directly in the skillet with an immersion blender, then add the cream and stir until just combined.)

Return the sauce to the skillet. Add the pasta, Parmesan, and 1/2 cup of the pasta water. Cook over high heat, tossing constantly, until the penne is coated with sauce, about 4 minutes. Add more pasta water 1 tablespoon at a time as needed if the sauce is too thick.

Turn off the heat. Taste and season with more kosher salt and black pepper as needed. Serve topped with the basil, more grated Parmesan cheese, and a few grinds of black pepper or red pepper flakes if desired.

Makes 6 Servings, 505 calories, 15g fat, 70 g carbs, 6g fiber, 15 g protein