Penne with Vodka Sauce (MY FAVORITE ONE TO USE)
- 1 quart tomato sauce or store bought marinara sauce (1 quart = 4 cups)
- 1 cup vodka
- 1/2 cup heavy cream at room temperature
- 1/2 cup grated Parmesan
- 1 pound penne
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until mixture reduces by 1/4 stirring often about 20 minutes. Stir cream into tomato and vodka SAUCEE. Simmer over low heat until the sauce is heated through. Stir in Parmesan cheese until melted and well blended.
Meanwhile cook pasta in large pot of boiling salted water until al dente - tender but stil firm to the bite. Drain pasta and transfer to pan with the sauce and toss to coat.
SIMPLE TOMATO SAUCE
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 SMALL ONION CHOPPED
2 CLOVES GARLIC CHOPPED OR MORE
1 STALK CELERY CHOPPED
1 CARROT CHOPPED
2 (32 OUNCE) CANS CRUSHED TOMATOES
4 - 6 BASIL LEAVES
2 BAY LEAVES
SEA SALT AND FRESHLY GROUND BLACK PEPPER
4 TBSP UNSALTED BUTTER
IN LARGE CASSEROLE POT HEAT OIL OVER MEDIUM HIGH HEAT. ADD ONION AND GARLIC AND SAUTÉ UNTIL SOFT AND TRANSLUCENT. ADD CELERY AND CARROT AND SEASON. SAUTÉ UNTIL ALL THE VEGETABLES ARE SOFT ABOUT 5 MINUTES. ADD TOMATOES, BASIL AND BAY LEAVES AND REDUCE HEAT TO LOW. COVER POT AND SIMMER FOR 1 HOUR UNTIL THICK. REMOVE BAY LEAVES AND TASTE FOR SEASONING. IF SAUCE TASTES TO ACIDIC ADD UNSALTED BUTTER 1 TBSP AT A TIME TO ROUND OUT THE FLAVOR.
POUR HALF TOMATO SAUCEE IN A FOOD PROCESSOR. PROCESS UNTIL SMOOTH. CONTINUE WITH REMAININNG TOMATO SAUCEE
IF NOT USING ALL THE SAUCE CAN FREEZE FOR UP TO 6 MONTHS