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Penne with Vodka & Spicy-Tomato Cream Sauce

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Submitted by todd

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 4
EACH EACH GARLIC CLOVES
½ 2.5
TEASPOON ML RED PEPPER FLAKES
28 809.2
OUNCES ML/G TOMATOES
crushed
1 453.6
POUND G PASTA, PENNE
2 3E+1
TABLESPOONS ML VODKA
1 237

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 pure’e 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 seasoning.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 810 42% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 39mg 2%
Total Carbohydrate 32g 32%
Dietary Fiber 6g 23%
Sugars g
Protein 36g
Vitamin A 44% Vitamin C 38%
Calcium 9% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 
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