I have spent the last week or so trying to decide what to cook for New Year’s Eve dinner. Like most, I usually go out to celebrate the end of another year –– traditionally in a different city than where I live. Of course, that isn’t happening this year — and frankly, I’m okay with this. Maybe it’s time for a new tradition for me. Now as a parent and in my late 30s, the sound of staying in the comfort of my own home, easily refilling Champagne and watching the ball drop wearing sweatpants in front of a fire sounds pretty great. Though taking a more casual approach to ending 2020, I still want to cook a fun meal for the family. 

Rather than opt for expensive proteins or luxurious ingredients, I’m sticking to the theme of comfort and keeping it casual –– no frills. This vodka sauce is simple to make and the aroma will fill the house and linger well after cooking. I finish the sauce with coconut milk and leave the cheese on the side because of an allergy, but you can use heavy cream instead and toss the finished pasta with cheese before serving. If you want to make the meal even more comforting, bake the pasta and sauce in a casserole dish with a generous amount of cheese on top. This recipe makes extra sauce to sop up with garlic bread. I prefer to use my grandmother’s way of making garlic bread, which is simple and so basic that you’re surprised how good it actually tastes. The key is salted butter and a generous amount of garlic powder. This is not a fancy New Year’s Eve dinner, but it is comforting and warm –– something we could use more of after the year we just had. 

Vodka Sauce & Pasta
Serves 4

Ingredients
¼ cup extra virgin olive oil
2 small yellow onions, chopped
4 cloves garlic, minced
2½ teaspoons dried oregano
¼ teaspoon red pepper flakes
1 cup vodka
2 28-ounce cans whole peeled plum tomatoes, drained
Salt and ground black pepper
1 pound pasta, such as penne, rigatoni, or casarecce
1 cup unsweetened coconut milk
Grated Parmesan cheese, for serving

Directions 

1. Preheat the oven to 375 degrees.
2. In a medium Dutch oven, heat oil over medium-low heat. Add onions and cook until the onions are translucent, about 5 minutes. Add the garlic, 1½ teaspoons oregano, and red pepper flakes and cook for one minute. 
3. Add vodka and simmer for 5 minutes or until the mixture is reduced by half. Using your hands, crush the tomatoes into the pot. Add 2 teaspoons of salt and ½ teaspoon of black pepper. Cover the top with parchment paper and place the lid on top, then bake for 1 hour.
4. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to the directions on the package. Drain, reserving 1 cup of pasta water, and set aside.
5. Using an immersion blender, purée the tomato mixture until smooth. (You can also use a blender or food processor, blend until smooth and return to Dutch oven). Add the remaining oregano, coconut milk, 1 teaspoon of salt, and ½ teaspoon pepper and simmer, partially covered, for 10 minutes. If the sauce is too thick, add a few tablespoons of pasta water until desired consistency. 
6. Add the pasta to the sauce and cook for 2 more minutes.  
7. Portion pasta in bowls and serve with Parmesan and garlic bread.

Note: To serve as a pasta bake, after adding pasta to sauce, transfer to a medium casserole dish and generously top with Parmesan cheese. Bake in a 350 degree oven for 15-20 minutes or until cheese is melted and sauce is bubbling. 

Grandma’s Garlic Bread
Serves 4-8

Ingredients
1 loaf French bread
4 tablespoons salted butter, room temperature
Garlic powder
Dried parsley 

Directions 

1. Set the oven to broil and line a sheet pan with parchment paper. 
2. Cut the bread in half lengthwise and generously spread butter on the cut side. Generously sprinkle with garlic powder then dried parsley. 
3. Bake until butter has melted and bread is toasted and the centers are lightly golden brown and the edges are crisp. 
4. Portion bread and serve warm with pasta.

Unpretentious People Say...

Other Articles You Might Enjoy