Connola's penne with vodka sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 2 | Cloves Garlic; sliced | |
| 28 | ounces | Can Italian plum tomatoes |
| 1 | cup | Heavy cream |
| ¼ | cup | Vodka |
| 1 | pounds | Penne pasta |
| 1 | tablespoon | Parmesan cheese |
| Crushed red pepper; optional | ||
| Parsley; Basil, Chives for garnish | ||
Directions
Saute onion in olive oil until translucent. Add garlic and saute another 30 sec. Add tomatoes and cook about ½. Add cream, stirring quickly, parmesan, vodka and bring to a boil. Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.) Serve over cooked pasta. Can garnish with chopped basil, parsley or chives. Sprinkle w/parmesan cheese and red pepper if desired.
From: Connie Rizzo (NOTE: this is what I came up with from Donna Hart's suggestions. Donna also suggested using Pepper Vodka if you like a zip in your sauce.)
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 03, 1998, converted by MM_Buster v2.0l.