| Prep Time | 10` minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 lb. penne pasta
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 medium sweet onion finely diced
- 3 cloves garlic minced
- 3/4 cup vodka
- 1 15 oz. can tomato puree
- 3/4 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1/4 cup fresh basil chopped
- 1/2 cup Parmesan cheese plus more for serving
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic salt
Ingredients
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Instructions
- Cook the pasta according to package directions.
- Heat the olive oil and one tablespoon of butter over medium heat in a large saute pan. Add the onion and saute for 8-10 minutes until cooked through, and the onion begins to brown. Add the garlic, and saute for an additional 1-2 minutes.
- De-glaze the pan with the vodka scraping up any brown bits, and let simmer until reduced by half, about 3 minutes.
- Add the tomato puree, heavy cream, Worcestershire sauce, fresh basil, Parmesan cheese, crushed red pepper flakes, and garlic salt. Let simmer for 2-3 minutes.
- Add the cooked pasta to the pan, coating it with the sauce. Serve, top with additional Parmesan cheese, and enjoy!
Recipe Notes
Our wine choice: the 2014 Luiano Chianti Classico. This red is comprised of 90% sangiovese, 5% cabernet sauvignon, and 5% merlot -- full of dark berry flavors and notes of spice, this velvety, delicious red will be a great pair for this classic penne alla vodka. Cheers!
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