Penne alla Vodka. Sounds fancy, tastes delicious! My husband isn't much of a pasta eater but loved this recipe, so did my daughter. I froze half of the sauce to use for another meal and it was perfect the second time around. This is one for the books for sure!
Penne alla Vodka
from Cook's Illustrated
1 (28 oz) can whole tomatoes, drained (liquid reserved)
2 tablespoons olive oil
1/2 small onion, minced (about 1/4 cup)
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/3 cup vodka
1/2 cup heavy cream
1 lb penne (or other pasta shape)
1/4 cup reserved pasta cooking water
2 tablespoons minced fresh basil leaves
Parmesan cheese, for serving
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until just shy of al dente. Drain, reserving 1/4 cup of the cooking water.
Meanwhile, add half of the tomatoes to your food processor and pulse until smooth. Dice the remaining tomatoes into 1/2-inch pieces. Combine the diced and pureed tomatoes in a 2-cup measuring cup, and if necessary, add the reserved liquid until the total measures 2 cups.
Set a medium saucepan over medium heat. Add the oil and heat until shimmering. Stir in the onion and tomato paste, then cook, stirring occasionally, for about 3 minutes, or until the onions begin to soften. Add the garlic and red pepper flakes and cook, stirring constantly, just until fragrant, about 30 seconds. Mix in the tomatoes and 1/2 teaspoon salt. Take the pan off of the heat and add the vodka. Return to the burner, increasing the heat to medium-high, and simmer until the alcohol flavor is mostly cooked off, about 8-10 minutes (lower the heat to maintain a simmer if necessary). Stir in the cream and cook just until hot, about 1 minute.
Add the pasta back to the pot you cooked it in. Pour the sauce over the pasta, and toss over medium heat until the pasta absorbs some of sauce, about 1-2 minutes. If the sauce is too thick, you can add some (or all) of the reserved pasta cooking water to thin. Stir in the basil and season to taste with additional salt, if necessary. Serve, garnished with freshly grated Parmesan, if desired.
from Cook's Illustrated
1 (28 oz) can whole tomatoes, drained (liquid reserved)
2 tablespoons olive oil
1/2 small onion, minced (about 1/4 cup)
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/3 cup vodka
1/2 cup heavy cream
1 lb penne (or other pasta shape)
1/4 cup reserved pasta cooking water
2 tablespoons minced fresh basil leaves
Parmesan cheese, for serving
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until just shy of al dente. Drain, reserving 1/4 cup of the cooking water.
Meanwhile, add half of the tomatoes to your food processor and pulse until smooth. Dice the remaining tomatoes into 1/2-inch pieces. Combine the diced and pureed tomatoes in a 2-cup measuring cup, and if necessary, add the reserved liquid until the total measures 2 cups.
Set a medium saucepan over medium heat. Add the oil and heat until shimmering. Stir in the onion and tomato paste, then cook, stirring occasionally, for about 3 minutes, or until the onions begin to soften. Add the garlic and red pepper flakes and cook, stirring constantly, just until fragrant, about 30 seconds. Mix in the tomatoes and 1/2 teaspoon salt. Take the pan off of the heat and add the vodka. Return to the burner, increasing the heat to medium-high, and simmer until the alcohol flavor is mostly cooked off, about 8-10 minutes (lower the heat to maintain a simmer if necessary). Stir in the cream and cook just until hot, about 1 minute.
Add the pasta back to the pot you cooked it in. Pour the sauce over the pasta, and toss over medium heat until the pasta absorbs some of sauce, about 1-2 minutes. If the sauce is too thick, you can add some (or all) of the reserved pasta cooking water to thin. Stir in the basil and season to taste with additional salt, if necessary. Serve, garnished with freshly grated Parmesan, if desired.
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