I love to make different pasta dishes, so I had to try an at-home version of this classic recipe. Serves 4.


1 box penne pasta, cooked according to package (sub grain-free pasta) 
3 brown onions, sliced thin
4 Tbsp, unsalted butter (sub ghee or vegan butter)
28oz can of whole San Marzano Tomatoes
3 Tbsp unsalted butter (sub ghee or vegan butter)
3 Tbsp vodka
3 Tbsp good olive oil
1-2 Tbsp Calabrian chili paste
2 Calabrian chilis, chopped
2 cups heavy cream (sub almond milk)
½ tsp JF Spicy Salt
Fresh cracked black pepper
Parmesan, grated (sub plant-based cheese; I like Violife


Cook the penne. Drain and rinse your pasta. Reserve 1 cup of pasta water.


Put the onions and unsalted butter in a large saucepan. Cook them really slowly over low heat, so they kind of ‘melt’. If you want a thin sauce you can puree the onions after cooking them or leave them whole for a thicker sauce. In a large cast iron pan melt 3 Tbsp butter and add the whole canned tomatoes. Use your hands to crush the tomatoes in the pan Add vodka, good olive oil, Calabrian chili paste, chopped Calabrian chilis, heavy cream and mix well over low heat. Let the sauce simmer for 15 minutes while the onions finish cooking. Blend or pulse the onions in a food processor or blender for a smoother sauce. Add the pureed onions to sauce and mix in.


Season the sauce with more JF Spicy Salt and fresh cracked black pepper if you like. Add drained pasta to the sauce. Add a small amount of pasta water to the sauce if the consistency is not as thick as you like. Top with fresh grated Parmesan and JF Spicy Salt.