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Penne with Vodka Sauce Recipe

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This recipe for Penne with Vodka Sauce, by , is from Natalie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Matthew & Benjamin Young


cup olive oil
1 medium onion, chopped
3 cloves of garlic, diced
tsp crushed red pepper flakes
1 tsp dried oregano
1 cup vodka
2 (28 ounce) cans peeled tomatoes
kosher salt
freshly ground black pepper
pound penne pasta
4 tbsp fresh oregano
to 1 cup heavy cream
cup grated parmesan cheese

1. Preheat oven to 375 degrees F.
2. Heat the olive oil in large oven proof saute pan over medium heat add the onions and garlic and cook for about 5 minute until translucent. Add the red pepper flakes and dried oregano for 1 minute more. Add the
vodka and continue cooking until the mixture is reduced by half.
3. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands.
4. Add 2 tsp salt and a pinch of black pepper.
5. Cover the pan with a tight fitting lid and place it in the oven for 1 hours. Remove the pan from the oven
and let cool for 15 minutes.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente.
7. Drain and set aside.
8. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
9. Reheat the sauce, add 2 tbsp fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper to taste, and simmer for 10 minutes.
10. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan.




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