Linguini with Vodka Sauce and Basil
A creamy tomato vodka sauce made in only 30 minutes and tossed with linguini and basil.
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup diced onions
- 1 tbsp. minced garlic
- ¼ cup tomato paste
- 28 ounces canned chopped plum tomatoes
- ¼ cup chicken stock
- ¼ tsp. each kosher salt and red pepper flakes
- 2 tsp. sugar
- ½ tsp. dried oregano
- 2 tbsp. vodka
- ½ cup heavy cream
- 3 tbsp. kosher salt
- 1 pound linguini
- ¼ cup fresh basil leaves
- ½ cup Parmesan cheese
Instructions
- For the sauce: In a Dutch oven, heat the oil over low heat. Cook the onion until it's soft. Add the garlic and cook another minute. Add everything but the vodka and cream and simmer for 15 minutes. Then stir in the cream and vodka and bring it to a boil. Remove from the heat.
- While the sauce cooks, cook the linguini according to the package directions until it's just al dente. Boil it in a large pot of water along with the kosher salt. Drain the linguini and then put it back in the pot. Toss in as much sauce as you like, along with the basil and parmesan. You can freeze any excess sauce. Serve with extra parmesan.
Nutrition
Calories: 375kcal
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