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Title: Penne with Vodka & Tomato Cream Sauce
Categories: Pasta Ethnic Beverages
Yield: 4 Servings

1tbButter
1tbOlive oil
1 Onion, chopped
28ozCan Italian plum tomatoes
1cHeavy cream
1/4cVodka
1/4tsDried crushed red pepper
1lbPenne pasta
1/4cParmesan; freshly grated
1tbFresh chives; minced

Drain, seed and chop the tomatoes. 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. (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 Parmesan and chives and serve.

From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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