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
Directions
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.
My family likes a bit more gravy so I double this recipe for 1 lb. of pasta (but I do not double the crushed red pepper when I do - a bit too spicy). Also, be careful that your oil and pepper are not too hot when adding vodka. Can be dangerous.
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Submitted 6/13/05.
Source: I could eat Pasta Every Night cookbook (enhanced)
Submitted By: Laura Janusz
januszstoneworks@yahoo.com
Penne Rigati with Vodka Tomato Cream Sauce