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Penne with Spicy Tomato Vodka Cream Sauc




Source of Recipe


HanArt CF





Penne with Spicy Tomato Vodka Cream Sauce

2 tablespoons olive oil
1 tablespoon butter
3-4 cloves garlic, finely minced
1 1/2 pounds ripe, fresh tomatoes, peeled & chopped (or 1 14 oz. can tomatoes, preferably Muir Glen)
1/4 cup vodka
coarse salt and freshly ground black pepper
1/2 teaspoon red pepper flakes
8 oz. penne, cooked and drained
1 cup heavy cream
1 - 2 tablespoons fresh basil, chiffonade
freshly grated Parmigiano-Reggiano

Heat the oil & butter in a heavy skillet over medium heat. Add the garlic and sauté for 30 seconds. Add tomatoes, vodka, salt, pepper, and red pepper flakes and cook over low heat for 15 minutes.

Add the cream to the tomato sauce, mix well, and raise the heat to medium. Adjust seasonings and continue cooking until slightly thickened. Add the basil and the drained pasta to the skillet, mix well. Serve immediately with freshly grated Parmigiano-Reggiano.