Penne with Vodka & Tomato Cream Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 |
onions
chopped |
*
|
|
| 28 | ounces |
tomatoes, canned
italian plum tomatoes |
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
vodka
|
* |
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 1 | pound |
pasta, penne
|
|
| ¼ | cup |
Parmesan cheese
freshley grated |
|
| 1 | tablespoon |
chives
fresh , minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 1 |
onions
chopped |
*
|
|
| 809.2 | ml/g |
tomatoes, canned
italian plum tomatoes |
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
vodka
|
* |
| 1.3 | ml |
red pepper flakes
crushed |
|
| 453.6 | g |
pasta, penne
|
|
| 59 | ml |
Parmesan cheese
freshley grated |
|
| 15 | ml |
chives
fresh , minced |
|
Directions
Drain, seed and chop the tomatoes.
Melt butter with oil in heavy large saucepan over medium heat.
Add onion and sauté until translucent, about 5 minutes.
Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes.
Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 25 minutes.
Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve.
