Penne with Vodka Sauce
Instructions:
- This restaurant favorite is a cinch to prepare at home. Don’t hesitate to add the vodka. You won’t taste it; it just melds the flavors.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 1â„8 to 1â„4 teaspoon crushed red pepper
- 1 can (28 ounces) tomatoes in puree,
- coarsely chopped
- 3 tablespoons vodka (optional)
- 1â„2 teaspoon salt
- 1â„2 cup heavy or whipping cream
- 1 cup frozen peas, thawed
- 1 package (16 ounces) penne or rotini
- 1â„2 cup loosely packed fresh basil leaves, thinly sliced
- In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and crushed red pepper; cook until garlic is golden, about 30 seconds longer. Stir in tomatoes with their puree, vodka if using, and salt; heat to boiling over high heat. Reduce heat and simmer until sauce has thickened, 15 to 20 minutes. Stir in cream and peas; heat to boiling.
- Meanwhile, in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with sauce and sprinkle with basil. Makes 4 main-dish servings.