Ingredients:
1 lb penne pasta, cooked aldente
2 tablespoons extra virgin olive oil
1 onions, finely chopped
4 cloves garlic, crushed and chopped
2 (28 ounce) cans crushed tomatoes
1 pinch hot pepper flakes
3/4 cup vodka
salt and pepper
2 tablespoons fresh parsley, chopped
3/4 cup heavy cream
parmigiano-reggiano cheese
Directions:
Put the olive oil into the pan and add the onions and garlic.
Turn on the heat to medium-low and gently cook for a few minutes.
Add the red pepper flakes cook 1 minute add crushed tomatoes.
Raise the heat to medium and bring the mixture to a boil.
Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
Add the cream and lower the heat, add drained pasta and toss in parsley.
Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
Serve immediately sprinkled with more parmesan, and red pepper flakes.
Servings: 8
Time preparation: 5 min.
Time total: 15 min.