Penne with Vodka and Spicy-Tomato Cream Sauce

* Exported from MasterCook Mac *

Penne with Vodka and Spicy-Tomato Cream Sauce

Recipe By :

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Pasta

Amount Measure Ingredient -- Preparation Method
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1/4 c Extra-virgin olive oil
4 garlic cloves -- minced
1/2 t Crushed red pepper -- or to taste
Sea salt
28 oz crushed tomatoes in puree
1 lb penne
2 tb Vodka
1 c Heavy cream
1/4 c Fresh flat-leaf parsley -- chopped

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. (Traditionally, cheese is not
served with this dish.)



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Per serving: 242 Calories; 24g Fat (95% calories from fat); 1g Protein; 2=
g Carbohydrate; 54mg Cholesterol; 17mg Sodium