Fabulous Penne a La Vodka |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is the best Penne a la Vodka I have ever had! I cannot even order it in restaurants anymore, since it will never stand up to this fantastic recipe! Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 (28 ounce) can crushed tomatoes |
1/4 teaspoon dried oregano |
6 -8 fresh basil leaves, chopped or 1/8 teaspoon dried basil leaves |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
8 tablespoons butter, divided |
12 ounces fresh white mushrooms, quartered, about 3 cups |
1/8 teaspoon crushed red pepper flakes (to taste) |
1/2 cup vodka |
3 cups heavy cream |
1 tablespoon kosher salt |
1 1/2 lbs rigatoni pasta or 1 1/2 lbs penne |
1/4 cup dry parmesan cheese, plus additional for the table |
Directions:
1. Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
2. Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
3. While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
4. Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
5. Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.
6. Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.
7. Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.
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