Skillet Spaghetti with Vodka Sauce

Sometimes I’ll take a bite of something I’ve made and think “thank God I wrote this down". This is one of those times. The spaghetti in this dish is cooked right in the pan with the rest of the ingredients, so each noodle absorbs every speck of deliciousness.

All the flavor in ONE pan, simmered to perfection. The result? Spaghetti that's completely drenched in the essence of tomato, herbs and cheese - with a touch of vodka. Just a touch...

As you may have heard, not ALL the alcohol cooks off when you cook. Unless you cook for like 3-4 hours at a higher heat. Try that with a dish like this and you'll have mush. If you would rather not have the alcohol, simply leave it out and add about 1 tablespoon of red wine vinegar instead. The vinegar gives a little tang and brings out the essence of the tomato sauce (just like vodka does). That's what we're going for.

About the pot: You can pretty much use any pot you have - just make sure it's big enough to give the pasta strands room to separate and spread out (so they don't stick together). If you're using a large skillet - make sure it has high sides so the sauce doesn't bubble up and over!

Skillet Spaghetti with Vodka Sauce 

1 pound long noodles of choice, such as spaghetti, linguine, fettuccine, or angel hair
2 (15-ounce) cans tomato sauce
2 1/2 cups water, plus more if needed
1/4 cup vodka of choice
3 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes, or more if desired
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Grated parmesan cheese for serving
Fresh basil for serving, optional

In a large, high-sided skillet, combine all the ingredients but the parmesan cheese and basil. If you need to break the noodles so they fit in the pan, that's fine. Make sure the pasta is covered with the liquid ingredients.
Set the pan over high heat and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 12 minutes for thicker pastas like spaghetti, linguine and fettuccine, and 4 to 5 minutes for thinner pastas, like angel hair, stirring often (a large fork or tongs work best), and adding more water if the mixture seems too thick before the pasta is tender. If you have too much liquid at the end of the cooking time, let the pasta simmer for another minute or two, until the liquid is absorbed.
Remove the pan from the heat and top with the parmesan cheese and basil if using.

Serves 4