Featured in Let's Get Cookin' at Plum's with South Dakota Public Broadcasting.
Photo via I Am Homesteader
January 18, 2022 by Michael Charpentier
3 tbsp Butter
1 Onion, chopped
3 Garlic Cloves, chopped
1/4 tsp Chili Flakes
1 4.5 oz tube Concentrated Tomato Paste
1 14 oz can Tomatoes
1 Cup Heavy Whipping Cream
4 oz Vodka
1/4 Cup Pecorino Romano, plus more for serving
Melt butter over medium heat in a dutch oven. Add Onion, Garlic and Chili Flakes, season with Salt, and sweat until translucent but not browned, approximately 10-12 minutes.
Add Tomato Paste and cook until fragrant, 3-4 minutes. Add Tomatoes and bring to a simmer, stirring often, and cook until sauce is slightly thickened, approximately 10 minutes. Add Cream. Transfer sauce to blender and blend until very smooth. Return sauce to pot and hold over low heat.
Bring a large pot of salted water to a boil and cook pasta 2 minutes less than instructions for ‘al dente’. Drain pasta but do not rinse. Reserve 1/2C pasta water and add to Sauce with Vodka. Return sauce to a gentle simmer before adding cooked Pasta. Cook 2-3 minutes or until Pasta is fully ‘al dente’. Fold in Pecorino, taste for seasoning, and add more Salt, Pecorino or Vodka as you see fit. Commence devouring.