Author Notes: Because I rarely have vodka on hand, but love a mommy home happy hour with a gin and tonic! The herbs de Provence are a trick here when you don't want to venture out to the grocery for a variety of fresh herbs - the fennel seed is a nod to Italian sausage while the lavender is a surprise floral note that pairs well with gin. —Emily | Cinnamon&Citrus
Prep time: 15 min
Cook time: 15 min
tablespoon olive oil
pound short cut tubular pasta like penne rigate
large yellow onion, diced
teaspoons herbes de Provence
cloves garlic, minced
ounces can diced tomatoes
cup gin (I use Hendricks as it is my home bar go-to)
cup heavy cream
cup freshly grated Parmesan cheese (+ more for topping if you wish)
- Bring a large stockpot of water to a boil and liberally salt. Cook the pasta 1 minute short of package directions, to al dente.
- In a large sautee pan with high sides, melt together the butter and olive oil over medium heat. Gently sweat the onion (do not brown), seasoning with salt, pepper, and the herbs de Provence, about 5 minutes. Add the minced garlic and cook another minute until fragrant.
- Add the tomatoes and increase the heat to medium high, scraping the bottom of the pan to deglaze. Bring the sauce to a boil then reduce to a simmer and let cook for 5 more minutes. Break up the diced tomatoes with a wooden spoon as you occasionally stir the simmering sauce.
- Add the gin and simmer to cook down an additional 5 minutes, then turn off the heat and add the cream and parmesan cheese, stirring to combine. Add the cooked, drained pasta to the warm sauce, stirring to combine. Serve topped with extra Parmesan if desired. Enjoy!
- This recipe was entered in the contest for Your Best Pantry Pasta