Vodka Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add the pasta and cook until just shy of al dente according to package directions (usually 1–2 minutes less than recommended). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While the pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons butter in a large wide skillet or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 5–6 minutes. Add the minced garlic and red pepper flakes and cook until fragrant, about 30–45 seconds, careful not to brown the garlic.

Deglaze with vodka

Increase heat to medium-high, add the vodka to the pan (stand back briefly while alcohol ignites if it does). Let the vodka boil and reduce by about half, 2–3 minutes, to cook off most of the alcohol while concentrating flavor.

Build tomato sauce

Stir in the tomato paste and cook 1 minute. Add the crushed San Marzano tomatoes, stir to combine, then add the granulated sugar. Reduce heat to medium-low and simmer gently for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

Finish with cream

Lower heat to low, stir in the heavy cream, salt and pepper. Simmer gently 2–3 minutes until the sauce turns a rich pink/orange color and is smooth. Taste and adjust seasoning as needed.

Combine pasta and sauce

Add the drained pasta to the sauce along with 1/2 cup of the reserved pasta water. Toss thoroughly over low heat so the sauce coats the pasta. If the sauce seems too thick, add more reserved pasta water 2 tablespoons at a time until you reach a glossy, clingy consistency (use up to the reserved 1 1/2 cups as needed). Stir in the grated Parmesan until melted and evenly distributed.

Add mozzarella and basil

Turn off the heat. Gently fold in the torn fresh mozzarella and 3/4 cup of the basil pesto so that pockets of mozzarella remain and some green streaks occur. Add the torn fresh basil leaves and fold once more.

Rest to allow melting

Cover the pan with a lid for 2–3 minutes to allow the mozzarella to soften and become slightly melty without overcooking. This will create stringy pockets of cheese throughout.

Plate and garnish

Divide the pasta among 4–6 plates or one large serving dish. Drizzle remaining 1/4 cup pesto over the top in ribbons or dollops. Sprinkle with remaining Parmesan, extra basil leaves, a light drizzle (1 teaspoon) of extra-virgin olive oil and a crack of black pepper to taste.

Serve immediately while hot so mozzarella is gooey. Leftovers keep 2 days refrigerated; reheat gently with a splash of water or cream to loosen the sauce. If you prefer more pronounced pesto flavor, swirl extra pesto on individual plates. For a baked variation, transfer combined pasta to a buttered ovenproof dish, top with extra mozzarella, and broil 2–3 minutes until bubbly and lightly browned.