Penne alla vodka

You know that question people who aren't obsessed with food sometimes ask, where they expect you to choose your favorite food, the one you couldn't live without?

I recently had to answer that at an ice breaker. I thought about saying pasta, describing how much I love the feeling of biting into a perfectly al dente cut of papardelle or rigatoni, the satisfaction only flour can bring...

but then I realized what I really love is pasta sauce. I think I'd eat a good sauce over anything, including sometimes just my fork. With parmigiano sprinkled on top, of course.

I learned how to make this sauce from an old coworker, who owns an Italian restaurant with her husband. Blending the fresh, sweet tones of onions, tomato and basil with the richness of butter and vodka (and traditionally cream) it's the perfect balance, leaving you wanting nothing. Except more pasta to soak it up.

Penne alla vodka

(measurements are imprecise, adjust to taste)
olive oil
1 onion, finely minced
2 tbsp butter
1/3 c. vodka
1 28-oz can crushed or whole tomatoes (San Marzano are best)
handfuls of chopped basil, plus more for garnish

1/4-1/2 c. whipping cream (optional)

Saute onions in olive oil. Add butter once onions are translucent, melt. Add vodka, simmer until scant thin liquid remains. Add tomatoes, crushing with hands into pot, and chopped basil to taste. 

Let simmer for at least an hour. If desired add cream to taste and warm through. Toss with pasta*, garnish with basil and serve with extra sauce and Parmesan cheese. 

Penne is of course my favorite, but this sauce is so good it works on practically anything. Even the brown rice fusilli pictured again. See, sometimes I make things without gluten. 

As an alternative, top pizza crust with vodka sauce, basil leaves, and a generous sprinkling of Parmesan cheese.

Bake on a pizza pan, stone, or grill pan (as pictured here) at 450 degrees until crispy.