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Penne Ala Vodka

Source of Recipe

Audrey


List of Ingredients

12 oz. penne pasta
1/2 lb mushrooms, sliced
2 Tblsp. clarified butter
1/4 cup whipping cream
Pecorino Romano Cheese, grated

Vodka Sauce:

4 cups diced fresh tomatoes
1 Tblsp. butter
1 Tblsp. olive oil
1/2 cup Vodka
1/2 cup parlsy, finely chopped
1 small onion, diced
crushed red pepper flake to taste
1 cup whipping cream
salt and pepper to taste


Recipe

Drain tomatoes well to remove as much juice as possible. Saute the onion in butter and olive oil until translucent. Add drained fresh tomatoes and mix to combine. Simmer for 30-40 minutes, stirring quite often to prevent burning.

Add vodka, red pepper flakes, parlsey, salt and pepper and 1 cup whipping cream. Continue to simmer gently for about 15 minutes.

Cook penne according to directions on its package. Saute mushrooms in butter. When they have browned, add as much of the vodka sauce to coat pasta and 1/4 cup whipping cream. Turn cooked penne into the pan and toss well to coat. The sauce should cling to the pasta but not be too thick or too thin. Add some freshly grated cheese and serve.

NOTE: Any remaining vodka sauce may be refrigerated.