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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

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  • While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the butter and cook until foaming. Stir in the fennel, onion and garlic; season with salt and pepper. Partially cover and cook, stirring occasionally, for 10 minutes. Stir in the tomatoes with their liquid and the vodka. Break up the tomatoes with a potato masher. Cook the sauce for 10 minutes. Stir in the cream, tarragon and basil; simmer briefly. Season with salt and pepper.

  • Stir the reserved pasta cooking water into the sauce. Add the pasta and toss to combine. Serve the pasta in shallow bowls and pass the cheese at the table.

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