Fabulous Penne a La Vodka

This is the best Penne a la Vodka I have ever had! I cannot even order it in restaurants anymore, since it will never stand up to this fantastic recipe!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 1⁄4 teaspoon dried oregano
• 6 -8  fresh basil leaves, chopped or 1⁄8 teaspoon dried basil leaves
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 8  tablespoons butter, divided
• 12  ounces fresh white mushrooms, quartered, about 3 cups
• 1⁄8 teaspoon crushed red pepper flakes (to taste)
• 1⁄2 cup vodka
• 3  cups heavy cream
• 1  tablespoon kosher salt
• 1 1⁄2 lbs rigatoni pasta or 1 1⁄2 lbs penne
• 1⁄4 cup dry parmesan cheese, plus additional for the table

Directions

1. Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
2. Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
3. While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
4. Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
5. Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.
6. Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.
7. Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.