This is a super simple recipe that is indulgent and delicious. You could serve it as a first course or alongside some chicken. The key to the sauce is allowing it to simmer it for a few hours to infuse it with maximum flavor.


  • 1 lb penne pasta
  • 1 15 ounce can diced tomatoes
  • 1 onion, rough chop
  • 4 cloves garlic, rough chop
  • 3 tablespoons unsalted butter
  • 1 tablespoon tomato paste
  • 3 tablespoons vodka
  • Kosher salt and pepper to taste
  • 1 bay leaf
  • 1-2 teaspoons crushed red pepper (adjust to taste)
  • 2 teaspoons oregano
  • 1/2 cup cream
  • 6 ounces burrata
  • 1 bunch sliced basil


In a medium saucepan, melt butter on medium-low heat and add onion, garlic and tomato paste and sauté until fragrant for a few minutes seasoning with salt and pepper. Add diced tomatoes and all but last 3 ingredients to the sauce and bring mixture to a boil. Reduce heat and simmer covered adding a bit of water as needed for at least an hour and several hours if possible, stirring occasionally. Remove sauce from heat and process sauce in a blender it food processor until smooth. Return sauce to the pan, add cream and keep warm. Prepare pasta according to package directions to al dente, saving about 1/2 cup of cooking liquid. Drain the pasta, add the sauce to the drained pasta and stir adding cooking liquid to thin as needed. Toss in fresh basil. Spoon pasta in dishes, top with creamy bits of burrata and additional basil for garnish. Serve immediately and enjoy!