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Penne with Vodka Sauce
Ingredients
| * | 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 |
Instructions
| 1 | Heat 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. |
| 2 | Add 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. |
| 3 | Using 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. |
| 4 | Meanwhile, cook pasta according to package directions in boiling water that has been seasoned with garlic salt. Cook until al dente. |
| 5 | When 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. |
| 6 | Combine drained pasta and sauce and toss to coat. Sprinkle individual servings with additional chopped basil and cheeses as garnish. |
Notes
- This recipe can be multiplied.