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Heat the oil in a large saucepan. When the oil is hot, sauté the onions until they are golden
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brown. On my stove, it takes about 8 ½ minutes. After you have browned the onions, add the
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crushed tomatoes to the saucepan.
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Stir in the oregano, basil, salt and pepper. Simmer the sauce for 1 hour.
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About 30 minutes into the sauce simmering process, heat 4 tbsp of butter in a skillet over
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medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
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On my stove, it took approximately 15 mins, but this will differ for everyone.
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Add the vodka slowly to the mushroom mixture and simmer for 5 minutes to cook off the
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alcohol.
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Add the heavy cream to the mushroom / vodka mixture and bring to a simmer (this took
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approximately 5 min on my stovetop).
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Pour the cream mixture into the tomato puree and stir. Keep the sauce warm while you cook
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the pasta.
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Add approximately 1 tbsp of kosher salt to 6 quarts of water and bring the water to a rolling
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boil. Add the pasta to the water and cook uncovered until the pasta is al dente (follow the
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cooking directions on your box of pasta for the al dente recommendation).
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Drain the pasta well.
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This step is extra – we didn’t take this step on the day we had leftovers, but we did it on the first
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night – Melt the remaining 4 tbsp of butter in a large skillet. Stir in the pasta to glaze and then
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add the parmesan cheese. Mix thoroughly.
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Stir in the about 1/3 of the sauce with the pasta. Top each plate with some additional sauce
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and pass the remaining sauce and additional cheese at the table. This last step is up to you. We
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stirred in 1/3 of the sauce and added just a little bit to the top of each of our plates. We saved
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the rest for leftovers!