RETURN TO ENLIGHTENMENT

The Househusband's Cookbook

THE COOKBOOK

Penne Vodka

Approximate cooking time: 20 minutes
Makes 4 servings

Penne Vodka

When I was first married, I attempted to make penne vodka at home. It's a creamy, decadent dish that, when done right, tastes wonderful. However, my first attempt tasted like rubbing alcohol, so I decided to leave this one to the experts. Then, this year, I gave it another try and discovered that, with the right recipe, you can make a simple, relatively light (it still has heavy cream in it, so not that light), and perfectly delicious vodka sauce at home that will give fine Italian restaurants a run for their money.

Penne Vodka

What you'll need:

2 tbsp olive oil
2-4 cloves garlic, minced
2 large shallots, diced
1 package (roughly a pound) dried penne
1/2 cup vodka
1/4 cup chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1/4 tsp red pepper flakes
1/2 cup heavy whipping cream
1/2 tsp dried basil (plus more for garnish)
Shredded parmesan (optional)
Salt & black pepper (to taste)


Penne Vodka

Heat oil in large saucepan over medium heat. Add garlic, shallots, and a heavy pinch of salt. Cook for 3-5 minutes. Meanwhile, bring a pot of water to boil, add plenty of salt, and cook penne according to package directions.

Penne Vodka

Take pan off heat and add vodka before returning to heat and bringing to a boil. Let cook for 3-4 minutes, until most of the vodka is dissolved. Add broth, tomatoes, and red pepper, stirring to combine. Let cook for an additional 5 minutes (at least), stirring occasionally.

Penne Vodka

Drain penne when done to likeness. Meanwhile, make sure the top to your blender is open in order to vent steam. Pour tomato mixture into blender and blend, with your hand over a towel, until smooth.

Penne Vodka

Return sauce to pan, and stir in cream and basil. Cook for 1-2 minutes to heat through, and then remove from heat. Toss in penne, along with salt and pepper to taste, until fully coated. Garnish with parmesan cheese and extra basil, if desired.



-e. magill 12/11/2014








Facebook

Copyright 2014 e. magill. All rights reserved.