Absolut Pasta: IMBB #22

I'm not sharing this pasta recipe because it is an original, or especially creative use of noodles. I am posting it because it is obscenely delicious. Also, you can get drunk by eating it.

The sauce is finished in the amount of time it takes to boil water and cook pasta--a major bonus in my book. And, as Nigella notes, it's especially good as cold leftovers, which is fortunate because it's rather rich. She also notes that this sauce is "amusingly retro--think 1960s Rome." Retro pasta that gets you drunk and can be made in minutes: What's not to love?

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Penne alla Vodka
(adapted from Nigella Lawson's "Feast")

Put on a large pot of water to boil for the pasta.

In another heavy-bottomed pan, warm over medium heat:
2 Tablespoons garlic oil (or 2 Tablespoons olive oil with minced garlic)

Finely dice:
One large onion
A pinch of salt
Add to the oil and cook until soft and just beginning to caramelize, stirring occasionally, about 15 minutes.

Add:
2 14 ounce cans chopped tomatoes
Cook over medium-low heat for another 15-20 minutes.

Add:
2 Tablespoons heavy cream, or 1 1/2 Tablespoons creme fraiche
Stir to combine, then remove from heat.

When the water boils, add:
A pinch of salt
1 lb. penne or other similar pasta (I used rigatoni)
Cook until very al dente, then drain and return to the pan.

Add:
1/2 cup vodka
3 Tablespoons unsalted butter
I know it seems odd to add that much vodka to your pasta, but it really works. If you're squeamish, you can add the vodka to the tomato sauce to cook off the alcohol, you wimp. Stir until the pasta is coated and strangely fragrant buttery vodka fumes begin to rise enticingly from the pan. Tip in the tomato sauce and stir to combine.

Serve immediately, with grated parmesan cheese for sprinkling on top.

Tagged with: IMBB # 22 + Noodle