Ingredients:
16 ounces dry penne pasta, cooked
1 onions, medium finely chopped
2 tablespoons butter
2 tablespoons olive oil
1 (28 ounce) cans Italian plum tomatoes, shredded or pureed
8 ounces heavy whipping cream
to taste peppar vodka
1 pinch salt
to taste parmesan cheese, grated
Directions:
Saute onions in butter and olive oil until transparent. Add shredded
or pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes or until all liquid content is reduced.
Meanwhile in separate saucepan, cook pasta according to package directions, drain very well and set aside. When tomato sauce is ready, stir in heavy cream.
Bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and tomatoes are well blended.
Stir in sauce and pepper vodka, mix, stir in hot cooked penne pasta.
Stir together to blend.
Liberally sprinkle with grated Parmesan cheese. -Rosalind Beck CHEF’S NOTES: Pepper vodka is a commercial item available at many liquor stores, but chef Enzo Perlini prefers the flavor of a homemade version: stir 1/4 tsp.
red crushed pepper in 4 Tbsp Vodka.
Marinate 3 hours or overnight. Using coffee filter or fine cloth napkin, allow peppered vodka to filter 3 hours.
Remove and discard filter and set peppered vodka concentrate aside. Penne is large straight tubes of macaroni cut on the diagonal.
Servings: Serve
Time preparation: 0 min.
Time total: 0 min.