Fabulous Penne a La Vodka

Name: Fabulous Penne a La Vodka
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
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

(44)

Recipe by mosma

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!

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READY IN: 1hr 15mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
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.
Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
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.
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.
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.

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