Title: Penne With Vodka And Tomato Cream Sauce
Categories: Pasta, Italian, Alcohol
Yield: 2 Servings
1/2 tb Butter
1/2 tb Olive oil
1/2 Onion; chopped
14 oz Can Diced tomatoes
1/2 c Heavy cream or (half/half)
1/8 c Vodka
1/8 ts Dried crushed red pepper
1 c Penne pasta uncooked
1/2 c Parmesan; freshly grated,
-divided (or more)
1/2 tb Fresh chives; minced
Drain and chop the tomatoes. (SAVE JUICE) Melt butter with oil in
heavy large saucepan over medium heat. Add onion and saute until
translucent, about 5 minutes. Add tomatoes and cook until almost no
liquid remains in pan, stirring frequently, about 25 minutes.
Add cream, vodka and red pepper and boil until thickened to sauce
consistency, about 25 minutes. Season to taste with salt and pepper.
Stir in 1/4 cup parmesean cheese. Can add back some of the drained
tomato juice from canned tomatoes if you want to thin down the sauce.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until just tender
but still firm to bite, stirring occasionally. Drain well.
Transfer to a large bowl.
Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with
remaining Parmesan and chives and serve.
Variation of recipe From the MM database of Judi M. Phelps.
