This dish was one of the first I ever learned to make, way back in Andy’s kitchen in Guilderland circa 2000, and was one of the first dinners I ever cooked for him. It’s simple enough, and very forgiving, so I won’t waste time with exact measurements or ratios. It begins with a sweet onion, diced and cooked in some olive oil on medium heat to the point of translucency. To that, add some garlic and a can or two of tomatoes, diced or chopped however you like. Boil this for a bit, then add a serving of vodka, and let boil off a bit more. Add some cream and Parmigiano-Reggiano and a decent bunch of roughly-chopped fresh basil. That last piece is the most important part, lending it a pesto zing that sends it soaring. Serve with penne and you’re done.
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