Ingredients
Equipment
Method
- Make the onion soubise: heat the butter over low heat in a saucepan. Add the onions and water, and season with a pinch of salt. Cook for about 20 minutes over low heat, stirring occasionally, to melt the onions until they are soft and translucent without browning. Blend the onions if you want a smoother sauce.
- Optional: For more tomato flavor, cook the tomato paste with olive oil in a large skillet over medium heat until it turns a brick red color. Then continue to the next step.
- While the onions are cooking, add the olive oil, tomatoes, salt, sugar, Calabrian chili paste, and vodka to a large skillet. Heat to a boil, then lower to medium-low heat and simmer for 15 to 20 minutes.
- While the sauce is simmering, boil pasta in a pot of well-salted water and cook until al dente according to package directions. Reserve 1 cup of pasta water, drain the pasta, and set it aside.
- Add the onion soubise and butter to the sauce, along with the desired amount of cream, and stir until well combined. Taste and add more salt, Calabrian chili paste, or cream as you prefer.
- Add the cooked pasta and 2 tablespoons of pasta water, tossing to coat. Add more pasta water 2 tablespoons at a time if needed to reach the desired sauce consistency.
- Serve in warm bowls.
Notes
If you find the onion flavor too strong, reduce the starting amount, or add only half of the final onion soubise at the end of cooking and add more to taste. Start with 1/2 cup of cream, and add more cream after the sauce is done simmering to adjust to your preference.