Pasta Vodka Sauce

Pasta Vodka Sauce 

Vodka may seem like a strange ingredient in pasta sauce, but it helps amplify the heat of chili flakes and balance out the sweetness of tomatoes. Feel free to skip the alcohol; you’ll still end up with a tasty rosé sauce. For a richer sauce, swap the table cream for 1 cup (250 mL) 35% cream plus 1/4 cup (60 mL) water. Do not use half-and-half, as it has a tendency to curdle.
Ingredients:
1/4 cup (60 mL) unsalted butter
1 medium onion, finely chopped
4 garlic cloves, minced, about 2 tbsp (30 mL)
Fine sea salt to taste
1/2 tsp (2 mL) chili flakes
1 tube (156 mL) Italian double-concentrated tomato paste
1/3 cup (80 mL) vodka
1 1/4 cups (310 mL) 18% table cream
1/2 cup (125 mL) finely grated Grana Padano cheese
Freshly ground black pepper to taste

Directions:
Melt butter in a large Dutch oven set over medium heat. Add onions, garlic and salt. Cook until very soft and just starting to brown around edges, 12 to 14 minutes. Stir in chili flakes and cook 30 seconds more. 

Stir in tomato paste and continue to cook, stirring often, until colour deepens and paste begins to stick to bottom of pot, 3 to 5 minutes. 

Pour in vodka and stir until absorbed, about 1 minute. 

Stir in cream. Bring to a gentle simmer over medium heat then reduce to low. Cook, stirring often, until flavors meld and sauce is very thick, about 10 minutes. 

Stir in cheese until melted, 1 to 2 minutes. Season with salt and pepper. Remove from heat. For a smoother sauce, use an immersion blender to reach your desired consistency.

Cool for 45 minutes then pour into a 2-cup (500-mL) glass jar.   Cool completely.   Cover and refrigerate for up to 4 days.

Makes 2 cups (500 mL), enough for 500 g or 2 pounds of dried pasta.