Penne with Vodka Sauce
Source: Williams-Sonoma Catalog
For a new spin on classic vodka sauce, add a splash of brandy or Cognac to the 1/3 cup vodka. Simply substitute 2 Tbs. brandy or Cognac for the 2 Tbs. vodka.
Ingredients
- 1 lb. penne or other tubular pasta
- 1/4 c. tomato paste
- 1/3 c. + 2 Tbls. vodka
- 4 Tbls. (1/2 of a stick) unsalted butter
- 1 c. heavy cream
- 2 Tbls. slivered fresh basil (or 2 t. dried)
- Pinch of red pepper flakes
- 1/2 c. grated Parmigiano-Reggiano cheese
Instructions
Bring a large pot of water to a boil over high heat. When pasta water is boiling, add pasta and cook according to package directions, then start the sauce. When pasta is done drain, reserving about 1/2 c. of the cooking water.
In a small bowl, dissolve the tomato paste in the vodka; set aside.
To make sauce, melt the butter with the cream in a large fry pan, over medium-low heat. Stir tomato and vodka mixture into the cream mixture.
Add the basil and red pepper flakes. Cook until most of the alcohol has evaporated and the sauce is thick enough to coat the back of a spoon (about 5 minutes).
When pasta is done cooking, add it to the sauce and warm briefly over low heat to blend the flavors.
Add the cheese and toss to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve.
NOTE: Serves 8. If you don't need to make 1 lb. of pasta, use half a box and cut the other ingredients in half.