1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping
Instructions
Bring a large pot of salted water to a boil. Add the
penne and cook as the label directs. Reserve 1/2 cup
cooking water, then drain the pasta. Empty the
tomatoes into a bowl and crush with your hands.
Meanwhile melt the butter in a large skillet over
medium heat. Add the shallots and cook, stirring
occasionally, until slightly softened, about 3
minutes. Add the garlic and red pepper flakes and
cook, stirring, 30 seconds. Remove from the heat
and stir in the vodka, tomatoes and salt to taste.
Return the skillet to medium heat and simmer,
stirring often, until the alcohol cooks off, about 7
minutes. Stir in the heavy cream and cook until the
sauce thickens slightly, about 3 minutes. Stir in
the parmesan and basil.
Add the pasta to the sauce and toss to combine,
adding some of the reserved cooking water to loosen,
if needed. Season with salt.
Serving
Suggestions
Served topped with more parmesan and basil.
Originally Submitted
10/27/2011
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