Ingredients: |
Ingredients: 2 Tbs. butter
1/4 cup olive oil
1 small onion, chopped fine
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, crushed
1 can (28.5 oz.) crushed tomatoes (San Marzano)
1 8 oz. can tomato sauce
2 bay leaves
4-6 basil leaves, chopped
Salt and pepper
1/2 cup vodka
1/4 cup cream
1/4 cup parmigiano cheese
1 lb. penne
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Directions: |
Directions:In a large casserole pot, heat oil and butter over medium-high heat.
Add onion and garlic and saute until soft and translucent, about 2 minutes.
Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
Add tomatoes, tomato sauce, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick.
Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.
Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through.
Stir in the Parmesan cheese until melted and well blended.
Cook penne in salted water according to box instructions and pour it into the casserole with the sauce. Add a half cup of the pasta water and toss. |
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