Penne alla Vodka
Print recipe| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Allergy | Milk, Wheat |
| Dietary | Vegetarian |
Ingredients
- 12oz penne (I used whole wheat)
- 28oz can whole tomatoes (I like San Marzanos)
- 1/2 Small onion (diced)
- 1 clove garlic (minced-I use my garlic press)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup vodka
- 1/2 cup heavy cream
- salt (to taste)
- 6-8 basil leaves (chiffonade)
- grated parmesan cheese
Directions
| Step 1 | |
| Heat the butter and the olive oil in a large skillet (I used a 12-inch) over medium heat. Cook the onions until translucent then add the garlic and the red pepper flakes (if using) and cook for an additional 30 seconds. | |
| Step 2 | |
| While the onions are cooking, crush the tomatoes using your hands or puree briefly in a blender or food processor. You don't want to puree them to a smooth consistency, just to keep it from getting too chunky. | |
| Step 3 | |
| Turn the heat off. Pour the vodka into the cooked onions and garlic and turn the heat back to medium. Cook for about a minute then add the tomatoes (including all of the juice). Cook until reduced, about 20 minutes, stirring every few minutes. While the tomatoes are reducing, cook the pasta according to package directions. | |
| Step 4 | |
| Add the heavy cream to the tomato sauce and stir to thoroughly incorporate. Salt to taste then add the basil. Toss with the cooked and drained pasta. Divide among 4 bowls and top with grated cheese. | |
