Penne with Tomato Vodka Cream Sauce for 2

By lorik

Ingredients

• Variation from Food 52 for 4-6 servings:
• 2 Tbs. olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups canned crushed tomatoes
• 2 tsp. chopped fresh oregano (or 1/2 tsp. dried)
• 1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
• 1/4 tsp. dried red chile flakes
• 1/3 cup homemade or low-salt canned chicken or vegetable broth
• 1/4 cup vodka
• 1/2 to 2/3 cup heavy cream
• 8 oz. dried penne, cooked and drained
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1/4 cup roughly chopped fresh flat-leaf parsley (optional)
• Ina Garten's Pasta alla Vecchia Bettola:
• 1/4 cup good olive oil
• 2 1/2 cups chopped Spanish onion (1 large)
• 1 tablespoon minced garlic (3 cloves)
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons dried oregano
• 1 cup vodka
• 2 28-ounce cans peeled plum tomatoes
• Kosher salt
• Freshly ground black pepper
• 1 pound penne rigate or other short pasta shape (Note: Original recipe called for 12 ounces, but this pasta makes plenty of sauce, so go ahead and cook the whole box)
• 2 tablespoons chopped fresh oregano, plus extra for serving
• 1 cup heavy cream (or less, to taste)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Details

Servings 2
Adapted from finecooking.com

Preparation

Step 1

In a large heavy-based sauté pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring frequently, until translucent. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, thyme, oregano and chile flakes.

Add the broth and vodka to the pan and bring to a simmer. Cook stirring frequently, until the liquid is reduced by about half. Lower the heat slightly, add the cream and simmer until the sauce has reduced and thickened slightly, about 2 to 3 minutes.

Add the cooked penne to the pan, and toss to coat. Add the Parmigiano and toss over low heat just until the flavors meld and the pasta is heated through, about 1 to 2 minutes more. Sprinkle with chopped parsely, if using, and serve immediately.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 590; Fat (g): fat g 27; Fat Calories (kcal): 250; Saturated Fat (g): sat fat g 12; Protein (g): protein g 14; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 62; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 240; Cholesterol (mg): cholesterol mg 60; Fiber (g): fiber g 4;

Variation:
1. Heat oven to 375° F.
2. Heat the olive oil in a large (12-inch) ovenproof sauté pan—the pan should have a tight-fitting lid (if you don't have one, use a Dutch oven)—over medium heat, uncovered. Add the onions and garlic and cook for about 5 minutes until the onions are translucent. Add the red pepper flakes and dried oregano and cook for 1 more minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.
3. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. (Editor's note: Save the tomato juice for Bloody Marys or in the freezer for other sauces, or leave it in—it won't hurt this sauce, it will only take longer to cook down.) Add 2 teaspoons salt and 1/2 teaspoon of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
4. Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and return to the pot.
5. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
6. Reheat the sauce, add 1 tablespoon fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Add the sauce to the pasta, reserving any excess, and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate. Save any extra sauce for more pasta or vodka pizza with fresh mozzarella.