Pasta with Spicy Tomato-Vodka Sauce and Meatballs

2 ratings

Serves 4

PEGGY BIGONESS

Italian

ingredients

3 cloves garlic, minced
1/4 tsp crushed red pepper flakes- or to taste
3 Tbl olive oil (extra virgin)
1 28-oz can chopped tomatoes (use the ones with Italian spices added if you’d like. If your garden tomatoes are looking good, chop those instead.)
1/4 cup vodka
1/4 cup heavy cream
Salt and pepper to taste
1 pint cherry tomatoes
1/2 cup Parmesan cheese, grated (Bagged, already grated in advance will do fine.)
2 Tbl fresh basil cut into teeny strips
16 oz Italian, precooked meatballs (Frozen is fine. No need to thaw.)
1 pound pasta (Penne and rigatoni work best.)

1
Put your pasta pot (large) on to boil. (This takes the longest of the whole meal.)
2
While the water is coming to a boil, get out a large sauté pan. Add the olive oil, garlic and peppers. Heat this on Medium High until it starts to sizzle. Don’t heat it too long. If the garlic gets brown, the taste will be very rusty.
3
As soon as it’s sizzling, add the tomatoes and vodka. (This is a vodka sauce, so I have no non-alcohol substitute. I guess you could try it with non-alcoholic wine.) Bring to a simmer. Add the meatballs, even right from the freezer! Heat this mixture on Medium until the meatballs are thawed and everything is hot. Should be about 15 minutes.
4
By then the pasta water should be boiling. Add your pasta. Follow the directions on the package, but most penne and rigatoni take about 15 minutes to cook.
5
Go back to your sauce. Add the cream, the pint of cherry tomatoes and salt and pepper to taste. Turn your heat to Low and add your Parmesan. Stir. Leave simmer until the pasta is completed. When you dish up the sauce, sprinkle on the basil. The aroma will be heavenly.
6
When finished, thoroughly drain your pasta.