Penne alla Vodka
2016-08-03 22:19:42
Serves 4
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
- 1 lb penne pasta
- 1 cup chopped onions (more or less to taste)
- 1/2 cup chopped red bell pepper
- 2 tbsp chopped sun-dried tomatoes (optional)
- 2 tbsp Extra Virgin Olive Oil (EVOO)
- 2 tbsp minced garlic
- Half-pint (1 cup) heavy cream
- 1/4 cup vodka
- 1 tsp crushed red chile flakes (optional if you don't like spice)
- Salt to taste
Instructions
- Heat EVOO in a large sauce pan or deep skillet, over medium-high heat.
- Saute onions until they are almost translucent.
- Add in bell peppers and sun-dried tomatoes.
- Saute 1-2 minutes.
- Add in garlic. Salute for 30 seconds.
- Add in crushed tomatoes, salt, and crushed chile flakes.
- Lower heat and simmer 15 minutes.
- While the sauce is simmering, bring a large pot of well-salted water to a rolling boil.
- Stir vodka into tomato sauce. Cook 15 minutes.
- Stir heavy cream into tomato-vodka sauce. Let it cook for 10 more minutes.
- Meanwhile, cook pasta in boiling water until al dente, about 8-10 minutes. Drain and set aside.
- Add in drained pasta. Sprinkle in red chile flakes if desired.
- Serve with the protein of your choice with freshly grated parmesan cheese and/or chopped parsley.
Notes
- I like the crushed red chile flakes to add some heat to balance the cream. If you do not like spicy food, leave that out.
- The majority of the alcohol is cooked out, however, according to science, there is some traces left. It is not enough to taste or notice.
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