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Penne with Vodka Sauce
Makes 4 Servings
*1 tbls. extra virgin olive oil
*1 small onion, chopped
*1 large clove garlic, crushed
*1 celery stalk, chopped
*1 carrot, chopped
*28-oz. can crushed Italian (plum) tomatoes
*2 tbls. fresh basil, chopped
*1 bay leaf
*Salt and freshly ground black pepper
*1/2 cup vodka
*1/2 lb. penne pasta or rigatoni
*Garlic salt
*1/2 cup light cream
*1/2 cup grated Parmesan cheese
*1/2 cup grated Romano cheese
*Additional chopped basil and cheese for garnish
1Heat oil in a large, heavy bottomed saucepot. Add onion and cook over medium-low heat, stirring, about 5 minutes. Add garlic and continue to cook and stir 3 more minutes.
2Add celery, carrots, tomatoes, basil and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer over low heat, stirring occasionally, until vegetables become tender, about 30 minutes. Remove bay leaf. Allow to cool.
3Using a food processor or blender, blend the sauce until smooth. Return to saucepot. Add vodka, bring sauce to a simmer and allow the sauce to reduce.
4Meanwhile, cook pasta according to package directions in boiling water that has been seasoned with garlic salt. Cook until al dente.
5When pasta is almost ready to serve, add cream to sauce and heat through. Reseason to taste with salt and pepper. Add cheeses and stir to combine until cheese melts.
6Combine drained pasta and sauce and toss to coat. Sprinkle individual servings with additional chopped basil and cheeses as garnish.
  • This recipe can be multiplied.