If there is one dish that I can affirm is Italian American, this is it. It has all the pedigree of being Italian, though it was definitely born in America. This is one of those few recipes that crossed the Atlantic in the other direction, and the Italians in Italy have been enjoying it as well. The first references we find to vodka sauce are from the early 1980s.

　　

Ingredients

serves 6

　　1 teaspoon kosher salt or to taste, plus more for pasta pot

　　1 pound penne rigate

　　2 tablespoons unsalted butter

　　1 tablespoon extra-virgin olive oil

　　1/2 cup finely diced onion

　　2 garlic cloves, crushed and peeled

　　1/4 teaspoon peperoncino flakes

　　28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand

　　1/2 cup half-and-half

　　1/3 cup vodka

　　1 cup grated Parmigiano-Reggiano or Grana Padano

　　1/4 cup shredded fresh basil leaves

　　

Step 1

Bring a large pot of salted water to boil for the pasta. When the sauce is almost done, slip the pasta into the pasta pot, stir around, and cook until al dente.

　　

Step 2

Melt the butter in the olive oil in a large skillet over medium heat. Toss in the diced onion and crushed garlic, and let them sweat a few minutes, without coloring. Clear a “hot spot” and toast the peperoncino for a minute. Then ladle in about 1/2 cup pasta water, stir, and let simmer to break down the onion, about 2 to 3 minutes.

　　

Step 3

Once the onion has softened, pour in the crushed tomatoes. Slosh out the can with about a cup of pasta water, and add it to the sauce. Season with salt, bring to a simmer, and cook until thickened, about 10 to 12 minutes.

　　

Step 4

When the sauce has thickened, remove the garlic cloves, then add the half-and-half and vodka. Bring to a boil, and cook until the sauce comes together and thickens again. When the pasta is al dente, scoop out of the pot with a strainer or spider, and drop it directly into the sauce. Cook and toss the pasta in the sauce until coated all over. Remove from heat, and toss with the grated cheese and basil. Serve immediately.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.