Bucatini with Vodka Cream Sauce

Print Friendly, PDF & Email

Bucatini with Vodka Cream Sauce
Makes 4 servings

1 pound bucatini pasta
2 tablespoons extra-virgin olive oil
½ medium onion, chopped
2 large garlic cloves, finely chopped
1 cup vodka
1 (28-ounces) can crushed tomatoes
1 tablespoon butter
1 tablespoon torn fresh basil leaves, plus more for garnish
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon dried oregano
½ teaspoon coarse-ground pepper
Pinch crushed red pepper flakes
½ cup heavy cream
½ cup freshly grated pecorino romano, plus more for garnish

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8 minutes. Drain and return the pasta to the pot.

Meanwhile, heat the olive oil in a large skillet. Add the onion and cook over medium heat until tender, about 5 minutes. Add the garlic and cook for one additional minute. Add the vodka and cook until reduced by half, about 3 minutes. Add the tomatoes, butter, basil, salt, sugar, oregano, pepper, and red pepper flakes, stirring until combined. Partially cover, and simmer on medium-low heat for 10 minutes. Stir in the cream and cheese. Pour the sauce over the pasta and toss to coat. Transfer the pasta to a large serving bowl and garnish with basil and romano cheese.


Comments are closed