Fettuccine alla Vodka

2 tablespoons extra-virgin olive oil 2 tablespoons butter

1 small or medium onion, finely

chopped

3 large cloves garlic, finely

chopped or grated

Salt

1 teaspoon Calabrian chili paste, or ½ teaspoon crushed red pepper flakes

1 cup vodka

1 (28-ounce) can Italian crushed

tomatoes

A few leaves of fresh basil, torn,

plus a few whole leaves to serve 1 cup heavy cream

12 to 16 ounces fettuccine

1 handful of fresh flat-leaf parsley,

finely chopped

1 generous handful of freshly

grated Parmigiano-Reggiano, plus some to pass at the table Instructions:

Place 4 to 6 quarts of water in a big pot on the stove to boil for the pasta.

In a large, deep skillet over medium heat, place the olive oil, 2 turns of the pan. Add the butter, and when it foams, add the onion. Cook and stir for a few minutes, until the onion is softened. Add the garlic, season with salt and stir in the chili paste or red pepper flakes. Add the vodka and reduce by half, 2 to 3 minutes. Add the tomatoes and tear in a few leaves of basil. Reduce the heat and simmer the sauce for 10 minutes. Stir in the cream and reduce the heat to low.

Season the pasta water with a fat tablespoon of salt and add the fettuccine. Cook the pasta for 1 minute less than package directions, about 8 minutes for dried, 2 to 3 minutes for fresh. Have a mug or measuring cup on hand.

Reserve about half a cup of starchy, salty water and drain the pasta or transfer the pasta to the sauce with a spider. Toss the pasta with the sauce, grated cheese and parsley, using water to loosen the sauce as necessary.

Transfer the pasta to a large serving bowl or to individual shallow bowls to serve. Pass additional cheese and top the pasta with more torn basil and chili paste or red pepper flakes.

Makes 4 to 6 servings

From “Rachael Ray 50” by Rachael Ray