Penne Vodka

 Thursday lunch would always be pasta in our house until my daughter went to college (10 years ago). Now that she has moved back home, the tradition continues, sort of. Tonight she made her famous vodka sauce and garlic bread. Creamy, cheesy sauce with penne pasta. 

Ingredients:

1 box penne pasta (1 lb.)

2 Tablespoons olive oil

1 1/2 cups finely chopped yellow onion

3 cloves garlic, finely minced

1/4 cup tomato paste

14 ounces canned whole peeled tomatoes

crushed red chili flakes, to taste

Italian seasoning, to taste

2-3 Tablespoons butter

1/4 cup vodka, about 50 ml.

1 Tablespoon chopped fresh basil

salt to taste

1 cup heavy cream (half a pint)

3/4 cup grated parmesan

Garlic Bread for side

Method:

1. Heat olive oil in a large stock pot or Dutch Oven to medium heat. Sauté onion until translucent, 7-8 minutes. Add chopped garlic, and sauté till slightly brown.

2. Add red chili flakes; cook for a minute.  Add tomato paste, and cook for 2-3 minutes.

                                   

3. Add vodka, peeled tomatoes, and seasoning. Reduce heat and let the alcohol cook off, 6-8 minutes.

                                    

                                     

4. Stir in the butter. Add chopped basil. Puree sauce with an emulsifier, until smooth.

                                                       

6. Add heavy cream; stir to blend. Fold in grated parmesan. Add reserved pasta water. Fold in cooked penne pasta. 

                                   

                                   

Remove from stove. Serve hot with garlic bread.

7. While you are making the sauce, cook the pasta according to the instruction on the back of the box, al dente. Strain the water from the pasta and reserve 1/2 cup of pasta water to add to the sauce.

Notes:

Vodka sauce is usually made plain. You can add vegetables to it too. I added green peas to the sauce today. I prefer plain sauce. 

Make sure you salt the boiling water before cooking pasta.

This recipe makes about 6-7 servings.