Penne noodles smothered in a rich, creamy, tomato vodka sauce!
Course: Entrée
Cuisine: Italian
Servings: 6
Ingredients
3/4c.half and halfor light cream
1tsp.cornstarch
2T.olive oil
1sm.onionchopped
2clovesgarlicminced
1/4tsp.crushed red pepper flakes
1(28 oz.) candiced tomatoes
1/4tsp.freshly ground pepper
1/4c.Vodka
1lb.penne pasta
1/2c.freshly grated Parmesan cheeseplus additional for garnish
Instructions
Bring a large covered pot of water to a boil, over medium-high heat, to cook pasta in.
In a small bowl, combine half-and-half and cornstarch, set aside.
In 12-inch skillet, heat olive oil on medium until hot. Add onion and cook 6 to 8 minutes or until lightly browned and tender, stirring frequently.
Add garlic and red pepper flakes and cook 1 to 2 minutes longer, stirring.
Add tomatoes with their juice and freshly ground black pepper, heat to simmering; cook 4 to 5 minutes or until some liquid evaporates.
Add vodka and continue to simmer 7 to 8 minutes or until slightly thickened.
Meanwhile, cook pasta according to package directions. Drain and return to pot.
To half-and-half mixture in bowl, add 1/4 cup tomato mixture and stir to combine; pour into skillet. Bring sauce to a boil over medium-high heat. Cook 2 minutes longer, stirring occasionally.
Remove vodka sauce from heat; stir in Parmesan. Add vodka sauce to pasta in pot; stir to combine.
Spoon pasta into shallow bowls; sprinkle with additional Parmesan.