1 28fl oz can San Marzano tomatoes, whole
1 small Spanish onion, thinly sliced
3 Tbs butter, divided
½ cup cream, whipping or light
4 cups rigatoni, I like the brand Rustichiella d’Abruzzo
1 tsp sugar
2 Tbs vodka
2 tsp salt, divided
1 Tbs jarred Calabrian chilies in oil or chili pepper flakes
½ cup finely grated parmesan cheese, plus more for serving
- Bring your pasta water to a boil and season with 1 Tbs of salt.
- In one pan on low heat add in 1 Tbs butter, 30ml water and Spanish onion. Allow to cook on low, we do not want to colour the onions.
- In a separate large shallow frying pan add in your tomatoes and crush by hand. Add 1 Tbs of kosher salt and sugar. Bring to a simmer and reduce for about 30 minutes. We want most of the water to evaporate and leave us with a concentrated tomato flavour.
- Turn on high heat and add your vodka into the tomato sauce. Cook off the alcohol for a minute or so, then return to the heat to medium and add in the onions, cream and 2 Tbs of butter.
- Drop your pasta into the water until al dente. Reserve 1-2 cups of pasta water.
- Once your pasta is cooked add it to the sauce. It is best to finish cooking the pasta in the sauce. Add in 1 cup of pasta water to start to loosen up the sauce and finish cooking your noodles.
- Turn off the heat add in the parmesan cheese.
- Plate and top with more cheese for good measure!
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