Author Notes
I'd been making this traditional pasta dish with the vodka for years as one of my go-to weekday recipes, adjusting this recipe from Lidia Bastianich (http://www.epicurious.com...). One night I was cooking and realize we were out of vodka, but I continued without. No one noticed a difference. After I'd made it at least five times without vodka, I told my husband, and he was shocked. This is an easy-to-memorize recipe that appeals to children, and simple to make as mild or spicy as you like. —Michelle Kessler
Ingredients
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2 tablespoons
olive oil
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1 teaspoon
red pepper flakes, or to taste
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10
cloves garlic, peeled
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2
14.5 oz. cans of diced tomatoes
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1/2 cup
heavy cream
Directions
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Heat the oil on medium with the red pepper flakes. Cook the garlic in oil until golden.
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Pour the garlic into a blender with the tomatoes. Blend until a thick sauce.
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Cook the sauce on medium until slightly thickened. Add the cream and cook until hot.
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Toss with 1 pound penne, cooked to al dente. Serve with freshly grated parmesan.
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