One-Pot Spaghetti Alla Vodka
From Food Network Magazine, October 2018
Photograph by Ryan Dausch
2 tablespoons extra-virgin olive oil 1 bunch Swiss chard, stems thinly sliced and leaves chopped Kosher salt 3 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 1 tablespoon tomato paste 1/3 cup vodka 1 15-ounce can crushed tomatoes 12 ounces spaghetti, broken in half 1/3 cup heavy cream 1/4 cup shredded parmesan cheese, plus more for topping 1 cup cherry tomatoes, halved
Heat the olive oil in a large wide pot over medium-high heat. Add the chard stems, season with salt and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is softened, about 30 seconds. Stir in the tomato paste and cook until slightly darker in color, about 1 minute. Carefully add the vodka and cook 30 seconds to burn off the alcohol but not all the liquid.
Add 4 cups water, the crushed tomatoes, 1/2 teaspoon salt and the spaghetti to the pot and stir. Bring to a boil, then reduce the heat to a simmer; stir in the chard leaves. Cook, stirring occasionally, until the pasta is tender and the sauce is thickened, 10 to 12 minutes.
Stir in the heavy cream and parmesan. Cook, tossing, until combined. Remove from the heat and stir in the cherry tomatoes. Let stand a few minutes to let the sauce thicken; season with salt. Divide among bowls and top with more parmesan.