I remember this deliciously creamy tomato vodka pasta recipe from my childhood. I kid you not, I have been moving around in kitchens since I was 7 years old! It’s only the small things that have changed over the years. And it’s fine to experiment. How else has anyone discovered amazing new flavors?
Tomato, cream, basil, garlic, olive oil, cheese: these flavors are fantastic together. The vodka brings a slight bitterness into the acidic sweetness of the creamy tomato sauce. And make sure to use the best aged cheese as a finishing touch. It is a light and healthy dish, but kids love it!
Can be served as a main dish or as a side.
In a large saucepan, heat the olive oil and add the sweet onion. Stir for a few minutes. Then add the leaks and garlic.
Keep stirring. Cook for about 5 minutes, until the onions crystallize. Add the tomatoes and cook, stirring, for a few more minutes. Add the salt, sugar, black pepper, dried oregano, and vodka. Cook, stirring occasionally.
Remove from the heat. When it cools down, blend well, and return the ingredients to the saucepan over medium heat. Bring to a boil. Add creme fraiche ( heavy cream) and tomato paste. Cook for about 15 minutes, stirring occasionally.
This is a good moment to add to or balance the flavors. You could add some fresh basil leaves cut in chiffonade. Remember to sprinkle with plenty of Parmesan cheese!
Serves 5 people
Drink pairing: a light red, pinot noir, Joseph Drouhin LaForêt Bourgogne Pinot Noir
Music pairing: Astor Piazzolla’s Four Seasons of Buenos Aires