Ingredients: |
Ingredients: 3 tablespoons olive oil
1/4 cup minced yellow onion
1 (28-ounce) can crushed tomatoes
1 1/2 cups grape tomatoes, coarsely chopped (optional)
1/3 cup plus 1 tablespoon heavy cream
2 tablespoons vodka
1 tablespoon unsalted butter
1 tablespoon tomato paste
2 tablespoons fresh basil, chopped
2 teaspoons fresh Italian parsley, chopped
1/4 teaspoon hot red pepper flakes
salt and freshly ground pepper
1 pound penne pasta
freshly grated Parmigiano Reggiano
|
Directions: |
Directions:If using grape tomatoes, cut them in half lengthwise, lightly coat with olive oil, salt, and pepper. Place on a baking sheet cut side up and bake at 250 degrees for about 3 hours. Cool and then coarsely chop.
To make the sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and cook, stirring often, until translucent, about 3 minutes.
Stir in the crushed tomatoes and roasted grape tomatoes (if using), then bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the sauce has thickened slightly, about 35 minutes. During the last 5 minutes, whisk in the cream, vodka, butter, tomato paste, basil, parsley, and red pepper flakes. Season to taste with salt and black pepper.
Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to directions until al dente. Drain well. Return the penne to its cooking pot. Add about 3/4 of the sauce and mix well. Transfer to a large serving bowl and top with the remaining sauce. Serve hot with the Parmigiano-Reggiano passed on the side. |
This recipe for Penne with Vodka Sauce is from