Vodka sauce

Vodka sauce is one of my favorite go to dishes. It's flexible, you set it on fire, and it goes over pasta so what's not to love? The base sauce recipe is one I often make in bulk and keep in the freezer as you can add so many things to it to alter it for different recipes. 

Base sauce (serves 4): 

• Oil for pan
• 1 yellow onion, diced
• 2 large shallots or 4 medium shallots, diced
• 2 14.5 oz cans of no salt added diced tomatoes (or crushed tomatoes if you don't want chunks and don't want to blend it)
• Salt and pepper to taste

Flambe: 

• Flame proof pan! Lighter!
• 1/2 cup Vodka
• 1/2 cup thinly sliced spring onions
• 1/2 cup heavy cream (or coconut cream or cashew cream for vegan)
• 1 recipe base sauce
• 1/2 tsp crushed red pepper flakes (optional)

For serving: 

• 1 box cooked pasta for serving
• Grated parmesan
• Parsley 
• Shrimp, chicken or meat substitute of your choice cooked to your liking (optional)

Directions: 

1. In a large pot, lightly coat the bottom in oil and heat over medium high heat until oil is shimmering. 
2. Add yellow onion and shallots to the pan, stirring occasionally until they are soft. Sprinkle with salt and pepper. 
3. Add tomatoes to the pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes. For a completely smooth finished sauce, you'll want to add this base sauce to a blender and process until smooth. At this point you can also freeze or refrigerate the sauce for future use, and complete the recipe from step 4 when ready. 
4. While sauce is simmering, start pasta water and cook pasta to package instructions. I have used just about every pasta shape imaginable here, use whatever you like. Drain the pasta when it is ready. 
5. In a large flame proof pan, add spring onions and vodka. Set heat to medium, and use the lighter to set the vodka on fire. Please practice fire safety- don't have loose sleeves and tie back any long hair. When the alcohol has all cooked off, add red pepper flakes (optional), base sauce and heavy cream. Stir well to combine. Taste for seasoning and add salt and pepper as needed. 
6. Add pasta to the sauce pan and toss to coat. 
7. Serve hot with a sprinkling of parmesan and chopped parsley.