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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Creamy and just a little spicy, but not too much. Ingredients:
2 tablespoons butter |
1/2 teaspoon red pepper flakes |
3 -4 cloves garlic, minced |
3 tablespoons tomato paste (plus 4 tbsp. water) |
3 tablespoons vodka |
1 cup heavy cream |
1/2 cup freshly grated parmesan cheese |
salt |
freshly ground white pepper (to taste) |
1 lb penne, uncooked |
Directions:
1. Cook pasta in boiling salted water for 8-9 minutes or until al dente; drain and keep warm.
2. Melt butter in a large deep skillet or frypan.
3. Add the red pepper flakes and garlic, and saute until fragrant.
4. Add the tomato paste and stir in the water, mixing well.
5. Simmer over low heat for 5 minutes, stirring frequently.
6. Add more water if needed to prevent sticking, but mixture should be fairly dry before adding cream.
7. Add the vodka, and simmer 3 minutes.
8. Stir cream into sauce, and when hot, add parmesan cheese.
9. Add cooked penne to pan, and toss with sauce to coat pasta.
10. Place on serving platter and serve with additional grated parmesan, if desired.
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