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Vodka Pasta

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By: Cindy Lam Lorimer
Prep Time: 10 minutes
Cook Time: 2 hours
Servings: 4

Ingredients 

Ingredients:

  • ¼ cup avocado oil, or any neutral cooking oil.
  • 2 onions, peeled, chopped
  • 1 Tbsp garlic, chopped
  • 2 tsp dried oregano
  • ½ tsp red chili pepper flakes
  • 1 cup vodka
  • 2 whole peeled plum tomatoes, 28 oz cans, drained
  • 2 + 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 lb pasta of your choice, I personally love the big rigatoni for this dish
  • 2 tsp fresh oregano leaves, chopped, plus extra for serving
  • 1 cup heavy whipping cream
  • ½ cup Parmesan cheese, grated, plus extra for serving

Instructions

  • Preheat oven to 375 degrees.
  • In a pot that is oven proof, on medium high heat, add oil.
  • Add onions and cook for about 5 minutes, until the onions are translucent.
  • Add garlic, oregano, and red pepper flakes and cook for just one minute.
  • Add the vodka and reduce heat to medium. Let it simmer for 5 minutes until the mixture is reduced by half.
  • With clean hands, crush each tomato into the pot.
  • Add 2 tsp salt and ½ tsp black pepper.  Cover the pot with a cartouche by laying it directly on the sauce and bake for 1½ hours.
  • To make a cartouche, take a square of parchment paper a little bigger than your Dutch oven. Fold it in half, then in half again, then keep folding into a thin triangle. Hold the point over the center of the pot and cut the paper where it meets the edge. Unfold it into a circle.
  • Meanwhile, bring a large pot of water to a boil.  Add 1 tablespoon of salt and the pasta. Cook according to the directions on the package. Drain and set aside.
  • Pour the tomato mixture into a food processor and puree until smooth. You can also use a blender. I personally like to use a handheld immersion blender, but if you don’t have one then it’s not necessary. Just make sure that you do this carefully as the tomato mix is super-hot. You do not want it to explode and have the lid come flying off the food processor or blender, so make sure to secure lid with a towel and hold onto the lid tightly.
  • Return the tomato mixture to the pot. Add the fresh oregano, cream, and 1 teaspoon of salt. Let it simmer at low, covered with cartouche (you will need to make a new one) for 10 minutes.  Add the pasta to the sauce and cook for 2 more minutes.
  • Off the heat, stir in ½ cup of the parmesan cheese and serve hot, sprinkled with extra parmesan and fresh oregano.

Nutrition

Serving: 1portion | Calories: 963kcal | Carbohydrates: 94g | Protein: 22g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 76mg | Sodium: 1975mg | Potassium: 445mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1087IU | Vitamin C: 5mg | Calcium: 262mg | Iron: 3mg

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