Spaghetti with Vodka Sauce

Cook your pasta following the instructions on the pasta box. Don’t forget to season the pasta water with salt. It’s the only time to impart flavor into your pasta. It definitely makes a difference. When pasta is done, drain it in a colander but reserve at least a cup of the cooking water. Set both aside.

In a large saucepan, heat two tablespoons of olive oil on medium heat. Add onion, garlic and red pepper flakes. Cook until tender, about 2 minutes. Add vodka and heat until the vodka is reduced to about half, about 3 minutes. Turn the heat down to medium low and add crushed tomatoes, Italian seasoning, dried basil (if using fresh basil, don’t put it in until the sauce is almost finished) and sugar. Cook for about 3 minutes. Using an immersion blender, blend sauce until smooth. If you don’t have an immersion blender, feel free to use a food processor or blender. Of course, you’re welcome to leave the sauce chunky if that’s the way you like it.

Add Parmesan and ricotta cheese. Cook for about 5 minutes longer. Add one cup of pasta water to the sauce and stir. Add your cooked pasta to the sauce and serve. Top with additional Parmesan cheese.

Remember, this is a no recipe recipe. You can add or subtract wherever you like. Add a little more heat by adding a bit more red pepper flakes. If you love cheese, add more ricotta or Parmesan. It’s your sauce, so, by all means, add what you love. Enjoy!