Friday, May 26, 2017

penne pasta in creamy vodka tomato sauce... 30 minutes

the goods:

1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
3/4 cup vodka
1/2 teaspoon crushed red pepper flakes
3 basil leaves, chopped
1/2 teaspoon oregano
1 cup mushrooms, sliced
1/2 cup heavy cream
1/2 cup half and half
3/4 teaspoon salt
8 ounces penne pasta
freshly grated parmesan, for serving

In a medium pot of boiling, salted water, cook pasta according to package instructions, and drain.
While water is coming to a boil/pasta is cooking; heat a large skillet over medium heat. Add oil, onion, and garlic. Cook until onion softens, stirring occasionally, about 5 minutes. Add tomatoes, vodka, red pepper flakes, basil, and oregano. Bring mixture to a simmer, reduce to low and cover. Continue to simmer for 20 minutes until sauce thickens. During the last 10 minutes, add mushrooms, cover and continue to simmer. Add heavy cream, half and half, and salt to sauce and stir everything together. Toss pasta with sauce and serve topped with parmesan and basil.

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