PASTA AND TOMATO SAUCE WITH VODKA AND CREAM

PASTA AND TOMATO SAUCE WITH VODKA AND CREAM (ultrasara via Cooks Illustrated) 

Dresses 1 pound pasta; serves 4.   Published May 1, 1997.  

WHY THIS RECIPE WORKS:

Given that good fresh tomatoes are a rare commodity and that we wanted a tomato sauce recipe that home cooks could use year-round, we decided to use canned tomatoes. After conducting a number of tests, we determined the crucial ingredients to be garlic, fresh basil, olive oil, salt, and sugar. We discovered that a garlic puree, diluted with water and sautéed briefly in olive oil, provided a mild, even garlic flavor while greatly reducing the possibility of overcooking the garlic.

If you use whole canned tomatoes, avoid those packed in sauce or puree, which results in a dull, relatively flavorless sauce without the interplay of sweetness and acidity. If you choose Muir Glen Diced Tomatoes instead, use the can's entire contents, without discarding any liquid. The pasta and sauce quantities can be doubled, but you will have to simmer the sauce for an extra five or six minutes to thicken it. If you do not have a garlic press, mince the garlic very fine and sauté it for one minute rather than two. Note that the salt in this recipe is added in two batches; if you are using the sauce for something other than pasta, simply salt to taste rather than adding the second quantity of salt.

INGREDIENTS

•    1 (28-ounce) can diced tomatoes or whole tomatoes (not packed in puree or sauce)
• 2 medium cloves  garlic , peeled
• 3 tablespoons  extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• Ground black pepper
• 2 tablespoons chopped fresh basil (about 8 leaves)
• 1/4 teaspoon granulated sugar
• 1 1/2 teaspoons table salt
• 1 pound pasta

INSTRUCTIONS

1. If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid. Dice tomatoes either by hand or in workbowl of food processor fitted with metal blade (three or four 1/2-second pulses). Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 2 cups.
2.  Process garlic through garlic press into small bowl; stir in 1 teaspoon water. Heat 2 tablespoons oil and garlic and red pepper flakes in 10-inch sauté pan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer 5 minutes. Add vodka and simmer 5 minutes longer. Stir in cream, ground black pepper to taste, basil, sugar, and 1/2 teaspoon salt. Transfer sauce to workbowl of food processor fitted with a steel blade; pulse to a coarse puree. Return sauce to pan; simmer over medium heat to thicken, 2 to 3 minutes.
3. Meanwhile, cook pasta until al dente in large pot of boiling, salted water. Reserve 1/4 cup cooking water; drain pasta, and transfer it back to cooking pot. Mix in reserved cooking water, sauce, and remaining oil and salt; cook together over medium heat for 1 minutes, stirring constantly, and serve immediately.