Penne alla Vodka
By AzWench
This take on a favorite Italian-American pasta dish is more tomatoey than most versions. For a creamier sauce, add another 2 Tbs. cream.
Ingredients
- Kosher salt
- 12 oz. penne
- 1 28-oz. can whole peeled plum tomatoes in juice, preferably San Marzano
- 1/4 cup extra-virgin olive oil
- 5 large cloves garlic, smashed
- 1/4 tsp. crushed red pepper flakes
- 1/3 cup vodka
- 1/2 cup heavy cream
- 1/2 cup coarsely grated Parmigiano-Reggiano
- 2 Tbs. chopped fresh flat-leaf parsley
Details
Adapted from finecooking.com
Preparation
Step 1
Bring a large pot of well-salted water to a boil. Boil the pasta for 1 minute less than package directions for al dente.
Meanwhile, pour the tomatoes into a large bowl and use your hands to break them up.
Heat the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring occasionally, until the garlic is golden brown, about 4 minutes. Discard the garlic.
Add the tomatoes (and their juice) and the red pepper flakes to the garlic oil; raise the heat to medium high and cook, stirring occasionally, until the sauce thickens slightly, about 8 minutes.
Add the vodka and cook for about 2 minutes to mellow the alcohol. Stir in the heavy cream and 1-1/2 tsp. salt.
Drain the pasta and add to the skillet. Toss over medium heat until the pasta has absorbed some of the sauce, about 3 minutes. Serve sprinkled with the cheese and parsley.
You'll also love
- Shaq's Macaroni & Cheese 4.1/5 (38 Votes)
- Upside-Down Caramelized Apple Cake 4.7/5 (14 Votes)
- Shrimp pasta with arugula,... 4.7/5 (12 Votes)
- Tortellini Caesar Pasta Salad 4.5/5 (17 Votes)
- Spinach Mushroom Penne 4.5/5 (23 Votes)
Review this recipe