Serves 6 to 8
There is confusion about the origins of this sweet, salty, comforting sauce, which came into popularity in the United States in the late ’70s and early ’80s. Some believe that vodka distillers invented the sauce and pushed it on chefs. Others believe Italian-Americans in New York created the sauce. Wherever it came from, creamy vodka sauce with penne, ziti, or fusilli is rich and warming on a winter night.
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 tablespoons olive oil
¼ cup minced shallot
3 garlic cloves, minced
1 tablespoon tomato paste
¼ teaspoon crushed red pepper flakes
⅓ cup vodka
½ cup heavy cream
Sea salt
Pour the tomatoes and their juices into a large mixing bowl and use your hands to break up the tomatoes until chunky.
In a medium saucepan, warm the olive oil over medium heat. Add the shallot and cook until browned, about 5 minutes. Stir in the garlic, tomato paste, and red pepper flakes and cook for 1 minute.
Add the tomatoes and their juices and the vodka. Simmer, stirring occasionally, until the alcohol cooks off, 7 to 10 minutes.
If you prefer a smooth sauce, pour the mixture into a blender or food processor and puree. Return the sauce to the saucepan.
Add the heavy cream and cook over medium heat until warmed through, 2 to 3 minutes. Season with salt to taste.
This sauce can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 6 months.