Penne Alla Vodka
 Serves |  Total Time |
|---|---|
| 4 | 1.92 hours |
Ingredients
0.25 cup olive oil
2 onions
3 cloves garlic
1.5 tsp oregano
0.5 tsp red pepper flakes
1 cup vodka
2 28-oz cans whole tomato- 2 tsp salt
- some pepper
- 2 Tbsp salt
- 0.75 lb penne pasta
- 2 Tbsp fresh oregano
1 cup heavy cream- 1 tsp salt
- 0.5 tsp pepper
0.5 cup Parmesan
Cookware
- 1 medium (11-inch) Dutch oven
- 1 food processor
Instructions
Step 1
Preheat the oven to 375°F.
Step 2
Heat the olive oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes, until the onions are translucent. Add the garlic, oregano, and red pepper flakes and cook for just 1 minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. With clean hands, crush each whole tomato into the pot. Add 2 teaspoons of salt and 1/2 teaspoon of black pepper. Cover the pot with a tight-fitting lid and bake for 1.5 hours.
Step 3
Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the penne pasta and cook according the directions on the package. Drain and set aside.
Step 4
Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. (You can also use a blender.) Return the tomato mixture to the pot. Add the fresh oregano, heavy cream, 1 teaspoon of salt, and 1/2 teaspoon pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 minutes. Off the heat, stir in 1/2 cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.
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