Penne Pasta with Vodka Garlic Sauce

[Guest guest]

Penne Pasta with Vodka Garlic Sauce

 

2 14 1/2 oz cans whole, peeled, tomatoes (I use low sodium ones or Italian

flavor)

undrained

2 cups chopped onion

4 cloves garlic, well minced

2/3 cup vodka

2 TB Extra Virgin Olive Oil

3 tsp sugar

1/2 cup heavy cream

 

24 oz penne pasta (or use rigitoni or ziti or spirals)

 

In a large saucepan, heat the oil on med-high. Add the

onions and

garlic - cook till softened - about 3 minutes. Add the

tomatoes

and break them up so there are only small bits of whole

tomato.

 

Then pour in the vodka, tomato paste and sugar, stirring

until the

sugar dissolves. Reduce heat to medium and cook, uncovered,

stirring

occasionally for about 20 minutes.

 

While the sauce cooks, boil some water and cook your pasta

(according, of course, to package instructions.) Drain and

ready for serving.

 

When the sauce reaches the twenty minute mark, reduce heat

to low and slowly stir in the heavy cream - do not allow the

cream to boil as this can cause nasty results.

Pour  over pasta or into serving container and let guests spoon over pasta..

Serve immediately.  Serves 6-8 people

 

 

 

 

 

[Guest guest]

Thanks for this recipe!! I have had something similar and loved it.

I can't wait to try this one!!

 

Dee

 

 

, D M

<deranged_millionaire wrote:

>

> Penne Pasta with Vodka Garlic Sauce

>

> 2 14 1/2 oz cans whole, peeled, tomatoes (I use low sodium ones or

Italian flavor)

> undrained

> 2 cups chopped onion

> 4 cloves garlic, well minced

> 2/3 cup vodka

> 2 TB Extra Virgin Olive Oil

> 3 tsp sugar

> 1/2 cup heavy cream

>

> 24 oz penne pasta (or use rigitoni or ziti or spirals)

>

> In a large saucepan, heat the oil on med-high. Add the

> onions and

> garlic - cook till softened - about 3 minutes. Add the

> tomatoes

> and break them up so there are only small bits of whole

> tomato.

>

> Then pour in the vodka, tomato paste and sugar, stirring

> until the

> sugar dissolves. Reduce heat to medium and cook, uncovered,

> stirring

> occasionally for about 20 minutes.

>

> While the sauce cooks, boil some water and cook your pasta

> (according, of course, to package instructions.) Drain and

> ready for serving.

>

> When the sauce reaches the twenty minute mark, reduce heat

> to low and slowly stir in the heavy cream - do not allow the

> cream to boil as this can cause nasty results.

> Pour  over pasta or into serving container and let guests spoon

over pasta..

> Serve immediately.  Serves 6-8 people

>

>

>

>

>