Penne with Vodka & Spicy Tomato-Cream Sauce
Submitted by yush
Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis is the vodka sauce that made penne famous in every Italian restaurant from New York to Rome.
Garlic and red pepper flakes sizzle in olive oil until fragrant, then crushed tomatoes simmer down into a thick, ruby sauce. A splash of vodka cuts the acidity, heavy cream adds silky richness, and fresh parsley brings it all together.
Toss it with hot penne, let the pasta drink up that sauce for a minute or two, and serve it in warmed bowls while it’s still steaming.
Pro Tips
- Don’t let the garlic brown or it’ll turn bitter
- Use a food mill for the smoothest sauce texture
- Add pasta water to loosen sauce if it gets too thick
- Fresh flat-leaf parsley is a must, not dried
Ingredients
Directions
In an unheated skillet large enough to hold the pasta later on, combine oil, garlic, crushed red peppers and a pinch of salt, stirring to coat with oil.
Cook over moderate heat just until the garlic turns golden but not brown, 2 to 3 minutes.
If using whole canned tomatoes, place a food mill over the skillet and purée tomatoes directly into it.
Crushed tomatoes can be added directly.
Stir to blend, and simmer, uncovered, until sauce begins to thicken, about 15 minutes.
Taste for seasonings.
Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil.
Add 3 tablespoons salt and the penne, stirring to prevent sticking.
Cook until tender but firm to the bite.
Drain thoroughly.
Add the drained pasta to the skillet with the tomato sauce.
Toss. Add the vodka, toss again, then add the cream and toss.
Cover, reduce the heat to low for 1 to 2 minutes to allow the pasta to absorb the sauce.
Add the parsley and toss again.
Transfer to warmed shallow soup bowls and serve immediately.
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