PENNE ALLA VODKA

By Clarabell

Ingredients

• 1 (28oz) can whole tomatoes, drained, liquid reserved
• 2 T olive oil
• 1/2 small onion, minced (about 1/4 c)
• 1 T tomato paste
• 2 medium garlic cloves, minced
• 1/4 - 1/2 t hot pepper flakes
• Salt
• 1/3 c vodka
• 1/2 c heavy cream
• 1 pound penne pasta
• 2 T finely chopped fresh basil leaves
• Freshly grated Parmesan cheese

Preparation

Step 1

1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and dices tomatoes in liquid measuring cup (you should have about 1 2/3 c). Add reserved liquid to equal 2 c.

2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

3. Stir in tomatoes and 1/2 t salt. Remove pan from heat and add vodka. Return to medium-high heart and simmer briskly until alcohol flavor is cooked off, 8 – 10 minutes; stir frequently and lower hear to medium, if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

4. Meanwhile, bring 4 quarts of water to boil in large Dutch oven over high heat. Add 1 T salt and pasta. Cook until just shy of aldente, then drain pasta, reserving 1/4 c cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 – 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately...