Penne Rigati w/Vodka Tomato Cream Sauce
Source of Recipe
Internet
List of Ingredients
12 ounces penne rigati
2 tblsp. extra-virgin olive oil
1/4 tsp. crushed red pepper flakes (or more to taste)
1/4 cup vodka
2 cups canned italian-style plum tomatoes, drained & pureed (or 2 cups crushed tomatoes - easier)
1/4 cup heavy cream
salt & pepper to taste
freshly grated parmesean cheese
Recipe
1. Bring 4 quarts of water to a boil in a large covered pot. Add a tsp. of salt if you like. Add pasta, stir, and partially cover the pot until the ater returns to a boil. Immediately remove cover, stir again, and cook pasta until al dente. Drain water from pasta and return to covered pot, off the heat, if sauce is not ready.
2. While pasta cooks, heat oil and crushed pepper flakes in a medium skillet over low heat for 2 minutes, or just until fragrant. Add vodka all at once, stirring over medium-high heat, and simmer for 2 minutes. Stir in tomatoes, cream, salt and pepper to taste. Cook until heated through 3 to 4 minutes stirring occassionally. Do not allow mixtrue to boil.
3. Add pasta to sauce. Over low heat, lift with tongs or two forks and toss to coat for about 1 minute. Serve with Parmesan cheese.
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