Pasta with Vodka Sauce, simplified

Add Marcella's tomato sauce to a large skillet over medium low heat.

Bring to a simmer and add the oregano, pepper flakes, whole sprig of rosemary, heavy cream, and vodka. Stir to combine.

Let the sauce simmer for 10 minutes. Discard the rosemary sprig and turn off the heat. Stir in the parmesan.

Optional - Blend the sauce until completely smooth with an immersion or stand blender.

Taste the sauce! Season with salt as needed. Serve with pasta (below).

Sauce will store in the fridge for several days.

Bring 3 quarts / liter of water to a boil in a large pot. Add 30 grams of salt or 1.5 TBSP if using Morton's coarse kosher salt (3 large pinches for me). Once the water has boiled, add the rigatoni and set a timer for 1-2 minutes less than the package says. Make sure to stir the pasta a few times in the first several minutes to avoid sticking. When the pasta is done, scoop off 1 cup of the pasta water and drain the pasta.

Add the vodka sauce to a large skillet over a medium low heat. Let cook, while stirring, for 2 minutes.

Add the rigatoni and reserved pasta water. Vigorously stir until the sauce completely coats the pasta.

Plate and serve generously with fresh parsley and a sprinkle of parmigiano reggiano.

Crush the whole peeled tomatoes with a food mill or blender (optional)

Add the tomatoes, butter, and onion to a large skillet over medium-low heat.

Stirring occasionally, let the sauce simmer until it is reduced and thickened, about 30 minutes.

The sauce can be stored in the fridge for about a week. It freezes well too.