Serves a Crowd
Pasta a la Vodka
- Prep time 20 minutes
- Cook time 35 minutes
- Serves 4
Author Notes
A garlicky vegetarian spin on an Italian favorite.
1 35 oz. can Italian plum tomatoes
1 lb. penne pasta
¼ cup olive oil
8 garlic cloves, crushed
¼ cup LVOV Vodka
½ cup heavy cream
Salt and pepper to taste
Crushed red pepper to taste
Chopped parsley to taste
About ¾ cup Italian-style cheese, plus extra to taste
Directions:
Whir tomatoes and their liquid in a food processor until just finely chopped.
Heat olive oil over medium heat in a large skillet. Add crushed garlic and brown gently.
Slowly add tomatoes and vodka to skillet and bring to a simmer. Add salt and crushed red pepper.
Meanwhile, cook pasta al dente according to directions. Just before pasta is ready, add cream to the sauce. Drain and stir in the pasta. Add salt, pepper, and crushed red pepper to taste. Add chopped parsley and simmer, stirring, until sauce thickens and all the pasta is coated. Stir in grated cheese and serve, topping with extra cheese if desired.
—vicki
Ingredients
-
1 lb. penne pasta pounds
penne
-
1 35 oz. can italian plum tomatoes ounces
plum tomatoes
-
¼ cup lvov vodka cups
LVOV vodka
-
½ cup heavy cream cups
heavy cream
-
8 garlic cloves, crushed
garlic
-
¼ cup olive oil cups
olive oil
-
about ¾ cup italian-style cheese, plus extra to taste cups
italian Cheese
Directions
- Whir tomatoes and their liquid in a food processor until just finely chopped. Heat olive oil over medium heat in a large skillet. Add crushed garlic and brown gently. Slowly add tomatoes and vodka to skillet and bring to a simmer. Add salt and crushed red pepper.
- Meanwhile, cook pasta al dente according to directions. Just before pasta is ready, add cream to the sauce. Drain and stir in the pasta. Add salt, pepper, and crushed red pepper to taste. Add chopped parsley and simmer, stirring, until sauce thickens and all the pasta is coated. Stir in grated cheese and serve, topping with extra cheese if desired.
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