Fettuccini with Vodka Sauce

Fettuccini with Vodka Sauce

Servings 4

Ingredients
  

  • 2 tablespoons 1 fl. ounce olive oil
  • 1 cup 4 ounces small-diced onion
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons 4 ounces tomato paste
  • 3 tablespoons 1.5 fl. ounces vodka
  • 28 ounce can San Marzano style tomatoes
  • 1 cup 8 fl. ounces vegetable or chicken stock
  • ½ cup 2 ounces cashews
  • ½ pound dried fettuccini noodles
  • Water as needed
  • Salt as needed to your tastes
  • Green olives for garnish

Instructions
 

  • Preheat a large saucepan or Dutch-oven over moderate heat and add the oil. Sweat the onions in the oil to soften. Add the garlic, red pepper flakes, cooking until aromatic 20-30 seconds. Stir in the tomato paste and cook to darken slightly. Deglaze the pan with vodka, simmering to reduce until almost dry.
  • Add the tomatoes, stock and cashews. Stir and bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Use a stand or immersion blender to blend smooth.
  • Add fettuccini noodles to a separate pot of lightly salted boiling water. Cook the pasta al dente, then remove from the water, reserve the liquid.
  • Pour the Prepared sauce over the noodles, adjusting sauce consistency as needed with the hot reserved liquid. Season with salt to your tastes. Garnish with green olives and serve warm.