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Penne Rigati w/ Vodka Tomato Cream Sauce




Source of Recipe


The "I Could Eat Pasta Everynight" Cookbook






List of Ingredients



• 12 oz penne rigati
  
• 2 Tbsp extra-virgin olive oil
  
• 1/4 tsp crushed red pepper flakes
  
• 1/4 cup vodka
  
• 2 cups canned italian-style plum tomatoes, drained and pureed
  
• 1/4 cup heavy cream
  
• Salt and pepper
  
• Grated parmesan cheese
  






Instructions



1. Cook pasta according to package directions.
   
2. While pasta cooks, heat oil and crushed red 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 pureed tomatoes, cream, salt and pepper to taste. Cook until heated through, 3 to 4 minutes, stirring occasionally. **Do not allow mixture 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.