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Pasta with Tomato-Dill Sauce

Tomatoes and vodka are common pasta sauce ingredients. What's different here is the use of dill rather than, for example, basil as the primary herb flavor. For the best flavor, use fresh dill; otherwise, substitute about 1 teaspoon dried dill leaves. Omit the ham and you'll still have a fine vegetarian dish. (Click here for a 'plain' tomato sauce or here for another sauce that uses vodka and tomatoes).

KeyPasta. Select a pasta shape that nicely holds a chunky sauce. Some good choices are penne (or penne rigate, the ribbed version), fusilli (corkscrews), gemelli (twins), or rotini (spirals).

KeyTomatoes. Either whole or diced tomatoes will work nicely; if whole, simply chop them coarsely while cooking.

Takes 30-40 minutes. Serves 4 to 5.

SHOPPING LIST:
  • Tomato sauce
  • Frozen peas
  • Vodka
  • Cooked ham (optional)
  • Heavy cream
  • Fresh dill
  • Parmesan cheese
  • Pasta
  • Onion
  • Red pepper flakes
  • Garlic
  • Canned tomatoes

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare sauce
1
In a medium saucepan OR large skillet, sauté until onions are translucent but not browned (about 5 minutes)
  • 3-4 tablespoons unsalted butter
  • 1 large onion, chopped fine
  • sprinkling of dried red pepper flakes
2
Add and sauté for a half-minute or so
  • 1-2 cloves garlic, minced or chopped fine

3
Add and cook gently, uncovered, until vodka is mostly evaporated, sauce begins to thicken, and peas are near-tender (about 5 minutes)
  • 1 28-oz can tomatoes, most juice drained
  • 1 cup (8 oz) tomato sauce
  • 1 cup (8 oz) frozen peas
  • 4-6 ounces vodka
  • 1/4 tsp sugar
  • Optional: palmful cooked ham, diced very small

4
Turn off heat and stir in
  • 4 oz heavy cream
  • 1-2 tsp fresh dill, minced
  • Salt and fresh ground black pepper to taste

Finish the dish

  
 
  • Drain pasta and put in heated serving bowl
    (if pasta seems dry, stir in a small amount of the pasta cooking water)
  • Pour sauce over pasta in serving bowl OR pass pasta and sauce around separately
  • Top servings generously with grated Parmesan cheese

rainbow

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