Ingredients

• 56 oz. canned whole, peeled San Marzano tomatoes

• 1 bunch fresh basil

• 1 yellow onion, chopped

• 3-4 cloves of garlic, thinly sliced

• 1/4 tsp. hot red pepper flakes

• 1 cup heavy cream

• 1/3 cup vodka

• 3 tbsp. tomato paste

• 1/4 cup freshly grated Parmigiano Reggiano

• 1 lb. dried penne pasta

• Salt

• Fresh ground pepper

• 2 tbsp. balsamic vinegar

• Vito and Joe’s Olive Oil

How to Prepare

1. Heat a pot over medium heat. Add 4 tbsp. Vito and Joe’s Olive Oil, 1 roughly chopped onion, and 3-4 thinly sliced cloves of garlic. Stir everything to coat with oil. Add 1/4 tsp. hot red pepper flakes and 1 tsp. fresh ground black pepper. Take 10-15 leaves of fresh basil and tear them into the pot. Add 3 tbsp. tomato paste, and stir everything together to break up and cook the tomato paste and coat everything nicely. Let cook for about 2 minutes.

2. To the pot, add 56 oz. canned whole, peeled San Marzano tomatoes. Use a whisk or spoon to break down the tomatoes. Add 2 tbsp. balsamic vinegar and mix everything to continue breaking up the tomatoes and combine. Next, add 1/3 cup vodka, a pinch of salt, and 1/4 cup freshly grated Parmigiano Reggiano. Mix everything together and let cook on medium heat with a cover for 30 minutes.

3. After 30 minutes, blend everything with an immersion blender for around 1 minute to keep a bit of consistency.

4. Set a pot of salted water to boil, for the pasta.

5. While stirring, slowly add 1 cup heavy cream. Mix well to incorporate. Take a handful of basil leaves and tear them into the pot. Mix again. Turn the heat down to the lowest setting.

6. Once the salted water has reached a boil, cook 1 lb. penne, following the directions on the package. Add 1 tbsp. Vito and Joe’s Olive Oil to a bowl, and once the pasta is al dente, use a slotted spoon to transfer to pasta into the bowl. Toss to coat.

7. To serve, add pasta to a plate and top with a few spoonfuls of sauce.

8. Buon appetito!