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The Kitchn: My Italian family’s secret makes this pasta taste better than any restaurant

Laura Rege, TheKitchn.com on

1/3 cup double concentrated tomato paste (from a tube)

1/4 teaspoon red pepper flakes, plus more for serving

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano

1/2 cup vodka

3/4 teaspoon kosher salt, plus more as needed

1 pound dried penne rigate or penne pasta

 

4 sprigs fresh basil

1/2 cup heavy cream

Freshly ground black pepper

1. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely grate 2 ounces Parmesan cheese (1/2 packed cup), or measure out 1/2 cup store-bought grated. Finely chop 1 medium yellow onion (1 1/2 cups) and 3 garlic cloves. Start cooking the sauce.

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