[cooked-sharing]
Tips Section
Recipe can be doubled and definitely use the butter!
Ingredients
Directions
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Pour the tomatoes and their liquid into the bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.) If doubling the recipe, you will need to do in batches.
Stir the pasta into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
10 Minutes
Meanwhile, heat the olive oil in a large heavy-bottom pot over medium heat. Whack the garlic cloves with the side of a knife, remove the skin, and add them to the hot oil.
Cook, shaking the pot, until the garlic is lightly browned, about 3 minutes. If you burn the garlic, start over; otherwise the sauce will be bitter.
3 Minutes
Remove the garlic from the pot and allow the oil to cool for a few minutes to avoid splattering when adding the tomatoes.
Carefully pour the tomatoes into the pot to avoid splattering. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes.
2 Minutes
Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the pot to incorporate into the sauce.
Drain the pasta and put back in the pot. Sprinkle generously with extra virgin olive oil and a handful of grated parmigiano teggiano cheese
Next add the sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and transfer to large serving bowl and serve immediately, passing extra parmigiano reggiano cheese
Ingredients
Directions
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Pour the tomatoes and their liquid into the bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.) If doubling the recipe, you will need to do in batches.
Stir the pasta into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
10 Minutes
Meanwhile, heat the olive oil in a large heavy-bottom pot over medium heat. Whack the garlic cloves with the side of a knife, remove the skin, and add them to the hot oil.
Cook, shaking the pot, until the garlic is lightly browned, about 3 minutes. If you burn the garlic, start over; otherwise the sauce will be bitter.
3 Minutes
Remove the garlic from the pot and allow the oil to cool for a few minutes to avoid splattering when adding the tomatoes.
Carefully pour the tomatoes into the pot to avoid splattering. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes.
2 Minutes
Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the pot to incorporate into the sauce.
Drain the pasta and put back in the pot. Sprinkle generously with extra virgin olive oil and a handful of grated parmigiano teggiano cheese
Next add the sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and transfer to large serving bowl and serve immediately, passing extra parmigiano reggiano cheese