Total Time
25mins
Prep 10 mins
Cook 15 mins

Pink, creamy, a little spicy and best of all easy! My vegetarian daughter loves this. Add some Italian sausage and the meat eaters love it even more.

Ingredients Nutrition

Directions

  1. Bring a big pot of water to a boil for the pasta. When boiling, add a good amount of salt to the water. Add the penne to the pot. Stir to separate. Add a drizzle of olive or vegetable oil to keep the pasta from sticking together. Cook the pasta as recommended on the package for al Dente. Drain and keep warm.
  2. Heat a large deep skillet over medium heat. Add the olive oil and melt the butter with the oil.
  3. Add the chopped onions to the oil and butter. Sauté for 3 minutes.
  4. Add the garlic and red pepper flakes, crushing the red pepper flakes in your fingers as you add them. Sauté for 1 minute.
  5. Add the marinara sauce and mix well. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  6. Add the vodka to the sauce. Continue to simmer for about 3 minutes until the sauce is reduced and thick.
  7. Stir the cream into the sauce.
  8. Add a pinch of white pepper to taste.
  9. When heated through, add the grated cheese.
  10. Add the cooked pasta to the sauce and toss to coat.
  11. Stir in the freshly chopped parsley.
  12. Place in a large pasta serving bowl and serve with additional grated cheese.

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