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Tomato-Cream Penne with Vodka

Source of Recipe


From "Vegetarian Comfort Food" by Jennifer Warren






List of Ingredients



• Two 28-ounce cans peeled whole tomatoes, drained
  
• 2 cups 2% evaporated milk
  
• 2 Tbsp olive oil
  
• 8 cloves garlic, crushed
  
• 1 tsp salt
  
• 1 tsp basil
  
• 1/2 tsp oregano
  
• 2 Tbsp vodka
  
• 1 lb. dried penne
  
• Freshly ground black pepper
  






Instructions



1. Purée the tomatoes in a blender or food processor until smooth. Add the evaporated milk and blend until combined. Put a large pot of salted water on to boil for the pasta.
   
   
2. Heat the olive oil over medium heat in a large, deep skillet or wok -- either way, make sure it's large enough to hold the tomato mixture. Add the garlic and sauté for a minute or two -- don't let the garlic brown. Add the tomato mixture and simmer, stirring occasionally. Don't be concerned if the sauce turns a bit foamy -- this will disappear as it thickens. If the sauce starts to sputter, turn down the heat.
   
   
3. After about 15 minutes of simmering, add the salt, basil and oregano, crushing them between your fingers as you add them to bring out the flavors. Simmer for another 5 minutes.
   
   
4. Add the penne to the pot of boiling water and cook until al dente, about 8 minutes. Drain.
   
   
5. While the pasta is cooking, the sauce will have turned orange and should have reduced by about half. If it has not reduced this much, continue to simmer for about 5 minutes or so. Stir in the vodka and simmer for another 5 minutes. Add freshly ground black pepper to taste. Ladle over the penne in shallow bowls.
   
   Serves 4 to 6