From Ana Randolph

For the sauce

2 Tbl olive oil 

1 finely diced onion

3 gsrlic cloves minced 

1 6 oz can tomato paste

1 cup vodka

2 28 ounce cans of crushed tomatoes

2 palmfuls of fresh chopped parsley

2 palmfuls of fresh basil torn into pieces

1 cup heavy cream 

For the shrimp 

2 tbl olive oil

1 1/2 pounds large shrimp

crushed red pepper to taste


1 1/2 pounds bucatini or other pasta

Heat a heavy bottom pot with 2 tbl oilive oil. Add onion, season with salt and pepper and cook until soft. Add minced garlic cloves. Saute until fragrant. Add small can of paste. Cook until the paste turns a darker color. Deglaze the pot with vodka and scrape the bottom of the pot. Reduce the vodka by a third and add two cans of crushed tomates. Bring to a simmer. Add 1 palmful each of parsley and basil and reduce heat to very low and cover. Cook for at least 45 min or longer if you can. Make sure you stir it often so it doesn’t burn. Add cup of cream right before you start the shrimp. 

Boil large pot of water that is seasoned with salt like the ocean. Once water is at a rapid boil, add 1 1/2 pound of bucatini and cook until al dente. 

Seaon shrimp with salt and pepper. Heat up a medium frying pan with oil. Add 1/4 tsp or more of crushed red pepper. Add shrimp and sear both sides. Add shrimp to the pot of sauce. Add cooked pasta, second palmful of parsley and basil into sauce and toss to coat. Taste for salt and pepper.