Pasta and Tomato Sauce with Vodka and Cream

Name: Pasta and Tomato Sauce with Vodka and Cream
Yield: Dresses 1 pound pasta; serves 4
Cuisine: Europe, Italian
Ingredients: , 1 (28-ounce) can diced tomatoes or whole tomatoes (not packed in puree or sauce); 2 medium cloves, garlic, peeled; 3 tablespoons, extra-virgin olive oil; 1/4 teaspoon, red pepper flakes; 1/2 cup, vodka; 1 cup, heavy cream; , Ground black pepper; 2 tablespoons, chopped fresh basil (about 8 leaves); 1/4 teaspoon, granulated sugar; 1 1/2 teaspoons, table salt; 1 pound, pasta

9 comments

Appears in Cook's Illustrated May/June 1997

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

We test the best method for making a quick, simple pasta sauce.

SERVESDresses 1 pound pasta; 4

TIME55 minutes

WHY THIS RECIPE WORKS

Given that good fresh tomatoes are a rare commodity and that we wanted a tomato sauce recipe that home cooks could use year-round, we decided to use canned tomatoes. After conducting a number of tests, we determined the crucial ingredients ...

This is a members' feature.