Drunken Grandma Recipe

Sweat aromatics

Heat a large deep skillet or sauté pan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter melts and foam subsides, add the diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and 1/4 tsp crushed red pepper flakes to the onions and cook for 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook, stirring, 2–3 minutes to caramelize slightly and remove raw taste.

Deglaze with vodka

Carefully add 1/2 cup vodka to the pan (beware of flames if using gas). Increase heat to medium-high to bring to a simmer and let the vodka reduce until mostly evaporated, about 3–4 minutes. Scrape any browned bits from the bottom of the pan.

Add tomatoes and simmer

Stir in the 28 oz crushed tomatoes, 1/2 tsp sugar, 1 tsp Kosher salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, for 12–15 minutes to meld flavors and slightly thicken.

Finish with cream and basil

Stir in 3/4 cup heavy cream and the remaining 1/2 tsp Kosher salt and 1/4 tsp black pepper. Simmer gently, stirring occasionally, until the sauce is smooth and slightly thickened, 3–5 minutes. Remove from heat and stir in 1/4 cup chopped fresh basil. Taste and adjust seasoning.

Cook pasta

While the sauce simmers, bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook 12 oz penne until just shy of al dente according to package timing (usually 1–2 minutes less than full time). Reserve 1 cup of pasta cooking water, then drain pasta.

Combine pasta and sauce

Return the drained pasta to the pot or into the skillet with the sauce over low heat. Add about 1/2 cup reserved pasta water and toss to coat. Add more pasta water, a few tablespoons at a time, until the sauce clings to the pasta and reaches desired consistency (about 1/4–1/2 cup additional as needed).

Add cheeses

Turn off the heat. Add torn fresh mozzarella (8 oz) and 1/2 cup grated Parmesan to the pasta and gently fold so the mozzarella warms and begins to soften but not completely melt into a puddle. The goal is soft melty pockets of cheese throughout.

Adjust seasoning and serve

Taste and adjust with additional salt or pepper if needed. Divide among 4 plates or bowls, garnish with extra basil leaves, an extra sprinkle of Parmesan, a pinch of red pepper flakes, and a light drizzle (1 tsp) of olive oil if desired.