- 2 28 oz. cans crushed tomatoes
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 cup vodka
- 1 pint heavy cream
- 2 Tbs. extra-virgin olive oil
- 1 lb. penne
Penne with Vodka Sauce
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Pasta, Comfort Food, Vegetarian
Start to Finish:
Cook the onions in the extra-virgin olive oil until they are translucent and soft. Add the garlic and cook until fragrant. Add the tomatoes, parsley, and vodka. Bring to a boil for about 20 minutes to reduce the sauce. Cook on low for another hour and a half. Slowly stir in the cream and continue to cook on low for another 30 minutes.
When the sauce is almost done, cook the penne according to the package directions, and serve the sauce over the cooked pasta.
The original recipe called for 2 pints of cream, so if you think this isn't creamy enough, you can add more heavy cream or try half and half.
I highly recommend adding peas, sausage and a pinch of red pepper flakes. Using frozen peas, cook them according to the package. Remove the sausage from the casing and cook in a skillet until browned. Add the sausage when you put the sauce on low. Add the peas and red pepper when you add the cream.