SERVES 4
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced (about 1½ cups)
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
½ teaspoon dried oregano
Pinch of red pepper flakes
One 28-ounce can whole tomatoes packed in juice,
crushed by hand or with a potato masher into rough ½-
inch chunks
1 stem fresh basil (optional)
½ cup heavy cream
¼ cup vodka
Kosher salt
1 pound penne, ziti, or other short tubular pasta
1 pound boneless, skinless chicken breasts, cut into ½-
inch-wide slivers
2 tablespoons chopped fresh parsley
Grated Parmigiano-Reggiano for serving
- Heat the olive oil and butter in a large saucepan over
medium-high heat until the butter has melted and the
foaming subsides. Add the onion and cook, stirring
frequently, until softened but not browned, about 3
minutes. Add the garlic, oregano, and pepper flakes and
cook, stirring, until fragrant, about 1 minute. Add the
tomatoes, with their juice, and basil, if using. Bring to a
boil over high heat, reduce to a simmer, and cook,