I read an article recently by Sheela Prakash for the Kitchn website, about deciding which of the most popular vodka sauces on the internet is the best. She decided to sample a few and chose 4 contestants recipes : Ina Garten, Food 52, Rachel Ray and Serious Eats. All were cooked the same day and tested side by side, with and without pasta. ( Her husband didn’t mind a bit sitting down to bowl after bowl of winning penne alla vodka!)
Ina’s was the clear winner! (Although Serious Eats a close second.) Sheela was transported to Italy. Ina was given the recipe from the chef at Nick and Toni’s in East Hampton, and he got it from a restaurant he loved in Florence. The unique step is roasting the sauce in the oven which helps the flavors develop. It’s ultra creamy and has a nice kick from the red pepper flakes, which helps balance the richness of the cream.
The two adjustments I made were to substitute fresh basil for the fresh oregano added to the sauce at the end, and to only use one half cup of cream instead of a full cup. I suggest to start with that, and then go ahead and add more if you wish. You can make the sauce ahead and then cook the pasta and reheat the sauce when you’re ready to enjoy it. It’s time consuming but mostly hands off in the oven. Quite a treat!
1/4 cup good olive oil
2 1/2 cups chopped Spanish onion (1 large)
1 Tbs. minced garlic (3 cloves)
1/2 tsp. crushed red pepper flakes
1 1/2 tsp. dried oregano
1 cup vodka
2 (28 oz. cans) whole peeled plum tomatoes, drained (Ina likes San Marzano brand)
Kosher salt and freshly ground black pepper
3/4 pound penne, such as De Cecco
2 Tbs. chopped fresh oregano leaves, plus extra for serving
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving.
Preheat the oven to 375 degrees. Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. ( I used a Le Cruset Dutch oven) Add the onions and garlic and cook for about 5 minutes, until the onions are translucent. Add the red pepper flakes and dried oregano and cook for 1 more minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. Using clean hands, crush each tomato into the pan. Add 2 tsp. salt and 1/2 tsp. black pepper. Cover the pan with a tight fitting lid, place in the oven, and bake for 1 1/2 hours.
Bring a large pot of water to a boil. Add 2 Tbs. of salt and the pasta and cook according to package directions. Drain and set aside.
Two cups at a time, carefully pour the tomato mixture into a blender (or food processor) and puree until smooth. Return the tomato mixture to the saute pan (be careful; the handle is hot!) Add the fresh oregano, cream, 1 tsp. salt, and 1/2 tsp. pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Stir in 1/2 cup Parmesan cheese and serve hot, sprinkled with extra Parmesan and fresh oregano.
Serves 4.
Note: If you have an immersion blender you can skip the hot sauce in the blender step and just puree right in the pan. Just one of the best kitchen tools you can buy! I am using the photo right from Ina’s cook book “Foolproof”.
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