Penne Pasta with Vodka Sauce
Description
This Italian dish is simply wonderful. The vodka helps release the flavors and if you are worried about it being alcohol, 99% of it cooks off, so no worries. Serve with a salad and crusty bread.
Ingredients
1/4 c. extra virgin olive oil
5 plump fresh garlic cloves, minced
1/2 t. crushed red pepper flakes, or to taste
28 oz. can Italian plum tomatoes (whole peeled) in juice, like San Marzano
1 lb. dry penne pasta
2-4 T. vodka, to taste
1/4-1/2 c. heavy whipping cream
1/4 c. + flat leaf parsley, chopped
sea salt, to taste
freshly ground black pepper, to taste
reserved pasta water, if desired
Directions
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In an unheated saute pan large enough to hold the pasta, combine the oil, garlic, crushed red pepper and a generous pinch of salt. Stir to coat with the oil. Cook over medium heat until garlic turns golden but not brown, 2-3 minutes.
Coarsely crush the tomatoes in a bowl with the juices with your hands or a potato masher. Add to the oil, garlic mixture and stir to blend. Simmer, uncovered, until sauce begins to thicken, about 15 minutes. Taste for seasoning and adjust as needed.
Bring 5-6 quarts of water to a rolling boil in a large pot. Add 3 T. sea salt and the pasta; stir.
Cook until tender but firm to the bite, about 2-3 minutes less than package instructions. Pasta will cook more in the sauce, so do not overcook. Drain thoroughly. Do not rinse. Save some of the pasta water for later.
Add the pasta to the sauce and toss to coat. Add the vodka and toss again. Add the cream and toss again. Cover, reduce heat to low and allow to cook for 1-2 minutes allowing pasta to absorb the sauce. Add the parsley, reserving a small amount, and toss thoroughly. You may add a little of the pasta water if you would like, at this point
Transfer to warm shallow bowls or a warmed pasta platter, sprinkle with remaining parsley and serve.
Cheese is not usually served with this dish, but you can add some Parmiagiano-Reggiano on the top, if desired.