Penne Ala Vodka
Source: adapted from Lidia Matticchio Bastianich
2 T olive oil
2 T butter
couple cloves garlic, crushed with side of knife
28 or 35 oz can good quality crushed tomatoes, or whole tomatoes, crushed
1/4 tsp red pepper flakes, or to taste
salt and pepper to taste
1/4 cup vodka
1/2 cup heavy cream
1 lb penne
fresh chopped parsley and/or basil
Opt: fresh grated parmesan
Saute garlic in olive oil and butter over medium heat until aromatic.
Stir in tomatoes, let sizzle. Season with crushed red pepper, salt and pepper and boil for 2 minutes.
Add vodka, simmer 10 minutes, or until pasta is ready.
Just before serving, remove garlic hunks. Stir in heavy cream, cook until heated through and slightly thickened.
Meanwhile, cook pasta, until tender firm, drain. Toss together in pan with sauce. Sprinkle with parsley/basil, heat until sauce sticks to pasta. Serve and pass with parmesan cheese, if desired.
Makes 6 servings
Note: cooked seafood can be added when sauce and pasta are combined.