Ingredients
Scale
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 cloves garlic grated or minced (1 teaspoon)
- 1/4 teaspoon red-pepper flakes or to taste
- 1/2 cup vodka
- 28 ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt to taste 1 used about 1 teaspoon
- black pepper to taste
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining.
- In a deep skillet, heat olive oil over medium heat. Cook the diced onion for 2-3 minutes, then add garlic and red pepper flakes, cooking for another 30 seconds.
- Pour in vodka and cook until reduced by half, about 2-3 minutes.
- Add crushed tomatoes, oregano, basil, salt, and pepper. Stir and let the sauce simmer for 10 minutes, partially covered to prevent splattering.
- Remove from heat and puree the sauce using an immersion blender or in a standard blender, ensuring it’s vented.
- Return the smooth sauce to low heat, stir in heavy cream, achieving a pinkish-orange color.
- Combine cooked pasta and Parmesan cheese with the sauce, stirring until everything is well coated. Season to taste and serve immediately, garnished with extra Parmesan and chopped herbs.
Notes
For extra flavor, consider adding more herbs to the sauce or using fresh garlic.
Make sure to vent the blender if transferring hot sauce to avoid mess.
Leftover sauce can be stored in the fridge for a few days and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 58mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.