Penne alla Vodka
Tube pasta coated in a tomato cream sauce spiked with vodka and finished with parmesan. Sauce simmers until thickened, coating the pasta evenly in a smooth, warm dish.
Ingredients
Method
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain and reserve 1 cup of pasta water.
In a saucepan, heat olive oil over medium heat. Add diced onion and minced garlic; sauté for 2–3 minutes until softened and fragrant.
Pour in vodka and cook for 1–2 minutes, stirring occasionally, to allow the alcohol to evaporate.
Add canned tomatoes (with their liquid) and red pepper flakes. Stir well and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally.
Reduce heat to low and stir in heavy cream. Simmer for 3–5 minutes until the sauce thickens and turns a peachy-pink color. Season with salt and black pepper to taste.
Add cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency.
Transfer to a serving dish or individual bowls. Top with grated parmesan and fresh parsley if desired. Serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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