PENNE A LA GRAPPA

Serves 4
(Adapted from Cook’s Illustrated)
3 Tablespoons butter
1 small onion, minced
1 bay leaf
Pinch red pepper flakes
Salt
3 medium garlic cloves, minced or pressed through a garlic press
2 Tablespoons tomato paste
6 or 7 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse
¼ cup plus 2 Tablespoons grappa or dry white wine
2 cups plus 2 Tablespoons crushed tomatoes (from one 28-ounce can, you won’t need whole can)
1 pound pasta (ziti, penne, or fusilli)
½ cup heavy cream
ground black pepper
¼ cup chopped fresh basil leaves

Melt butter in medium saucepan over medium heat. Add onion, bay leaf, pepper flakes, and ¼ teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add ¼ cup grappa/wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.
Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons grappa/wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to ½ cup pasta cooking water. Stir in basil and serve immediately.
Thaw frozen sauce over low heat on stovetop. Boil pasta until al dente, drain and reserve ½ cup cooking water. Add sauce to cooked pasta, adjusting consistency with up to ½ cup pasta cooking water. Serve immediately.