Directions
- 1Core and quarter the plum tomatoes.
- 2Line a sheet pan with parchment paper.
- 3Spread the quartered tomatoes on the parchment-lined sheet pan.
- 4Drizzle avocado oil over the tomatoes.
- 5Season with kosher salt.
- 6Season with pepper.
- 7Roast the tomatoes in a preheated oven at 425 degrees Fahrenheit (convection setting) until lightly caramelized, for 35 minutes.
- 8Dice one medium onion.
- 9Heat a quarter cup of olive oil in a pan.
- 10Add the diced onion to the hot olive oil.
- 11Add half a teaspoon of dried oregano.
- 12Season with kosher salt.
- 13Season with pepper.
- 14Add the chilies and garlic.
- 15Sauté for 30 seconds.
- 16Add a quarter cup of tomato paste.
- 17Sauté until caramelized.
- 18Add one cup of vodka.
- 19Add the roasted tomatoes.
- 20Bring to a gentle bubble.
- 21Reduce to simmer.
- 22Cover and simmer for 25 minutes.
- 23Pour the sauce into a food processor.
- 24Purée until smooth.
- 25Boil 1 and a quarter pounds of penne pasta.
- 26Strain the penne, reserving some pasta water.
- 27Return the penne to the pot.
- 28Add the puréed sauce to the penne.
- 29Add half a cup of heavy cream.
- 30Thin the sauce by adding pasta water a little at a time.
- 31Let it simmer for 5 minutes.
- 32Add half a cup of grated Parmesan Reggiano.
- 33Garnish with fresh oregano.
- 34Drizzle with good extra virgin olive oil.
Ingredients
- 3 pounds plum tomatoes
- avocado oil
- kosher salt
- pepper
- 1 medium onion
- 0.25 cup olive oil
- 0.5 teaspoon dried oregano
- chilies
- garlic
- 0.25 cup tomato paste
- 1 cup vodka
- 1.25 pounds penne
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan Reggiano
- fresh oregano
- extra virgin olive oil
Equipment
sheet panparchment paperovencutting boardknifepanspatulafood processorpotcolanderladlebowl
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