Ingredients

The following ingredients have 5 Servings
  • 12 ounces dried penne pasta (or I used fettuccine)
  • 1 Tablespoon extra-virgin olive oil
  • 2 medium shallots or half a medium red onion, peeled and finely diced (about 2/3 cup)
  • 6 cloves garlic, peeled and minced
  • 1 cup vodka
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon crushed red pepper flakes*
  • 1/2 cup heavy cream
  • 1/2 cup torn or julienned fresh basil leaves, divided
  • grated Parmesan cheese

Instruction

  • Heat a large stockpot of generously-salted water.  Once you reach step 5 below (adding in the heavy cream), add the pasta to the salted water and cook al dente according to package instructions.  Drain.
  • Heat olive oil in a large saute pan over medium-high heat.  Add shallots (or red onion), and saute for 4-5 minutes until soft, stirring occasionally.  Add garlic and continue sauteing for 1-2 more minutes, or until the garlic is fragrant, stirring occasionally.
  • Add vodka, and stir to combine.  Continue cooking until the sauce has reduced by half, about 3-5 minutes.
  • Add the crushed tomatoes and crushed red pepper flakes, and stir to combine.  Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium-low, and continue simmering for about 20-30 minutes, until the sauce has reduced by almost half.
  • Stir in the heavy cream and half (1/4 cup) of the basil.  (<–This is also about the time you should begin cooking the pasta.)  Reduce heat to low and let the sauce continue to simmer until the pasta has cooked.
  • Once the pasta is ready, return it to the stockpot and pour the sauce on top.  Toss the pasta until it is evenly coated with the sauce.
  • Serve immediately, garnished with the extra basil and Parmesan cheese.