Penne Pasta with Vodka Sauce
Description
Make this comforting pasta dish for a weeknight and weekend dinner. It's quick, but oh so good!
Ingredients
1/4 c extra virgin olive oil
4 plump fresh garlic cloves, minced
1/2 t crushed red pepper flakes (more or less depending on taste)
28 oz. can Italian plum tomatoes (whole peeled) in juice
1 lb Italian penne pasta, dried
2-4 T vodka
1/4-1/2 c heavy whipping cream
1/4 c + flat leaf parsley, chopped
Sea salt and fresh ground pepper, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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 its juices. Be sure to use whole tomatoes and not diced to be sure that the tomatoes are plum or roma and not a mixture of different tomatoes which vary in water content. Add to the oil- garlic mixture; stir to blend. Simmer, uncovered, until sauce begins to thicken, about 15 minutes. Taste for seasoning; adjust as needed.
Meanwhile, 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.
Add drained pasta to the sauce; toss to coat. Add vodka; toss again. Add the cream; toss again. Cover, reduce heat to low; allow to cook for 1-2 minutes, allowing pasta to absorb the sauce. Add the parsley, reserving a small amount; toss thoroughly.
Transfer to a warmed platter; sprinkle with remaining parsley; serve.