Fettuccine with Tomato Sauce
Blanch the tomatoes in boiling water, shock in ice water, peel, quarter, core and dice finely. Peel the shallot and garlic and finely chop.
Heat the oil in a large saucepan and sweat the shallot and garlic until translucent. Add the tomato paste and season with salt and pepper. Add the thyme and sugar, cover and cook over low heat for about 20 minutes. Stir in the vodka.
Meanwhile, cook the pasta in boiling salted water until al dente.
Drain the pasta and toss with the tomato sauce. Serve garnished with basil and grissini.