This pasta tastes like you cooked up a storm, but it really couldn’t be easier.
I originally intended to post this on Valentine’s Day, but then again I intend to do a great many things and never get around to it. Also this recipe doesn’t requires the occurrence of a Hallmark holiday for you to make it.
This pasta is very simple to make, requiring not much more than a bit of chopping and stirring. Despite its simplicity, it’s delicious and tastes like you made a real fuss.
I originally blogged about Penne with Vodka Sauce about 3 years ago, here. I’ve updated the recipe (and photos!) pretty significantly.
- 2 tbs olive oil
- 2 cloves garlic, minced
- 1 medium-sizes shallot, minced
- 1 6 oz. can tomato paste
- 1 28 oz. can crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp granulated sugar
- 1 cup plain vodka
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, shredded
- salt and pepper, to taste
- cooked shrimp, scallops, or chicken (optional)
Add the olive oil to a large heavy-bottomed skillet or Dutch oven and turn the heat to medium-high. Add the garlic and shallots, and sauté until the shallots are translucent.
Add the tomato paste and cook for a minute, stirring it around a bit. Add the crushed tomatoes, basil, oregano, sugar, and vodka, stirring to combine.
Turn the heat heat to medium-low and simmer until the sauce reduces by about 1/4; about 20 minutes.
While the sauce is simmering, cook the pasta according to directions on the package. Strain and set aside.
Add the cream, stir to combine, and simmer until heated through. Add the Parmesan cheese, stir, and heat until melted.
Add the cooked pasta, stir to coat all noodles with sauce, and serve. Top with additional Parmesan cheese, if desired.
Add some protein, too, if you’d like. Shrimp, scallops, or chicken would all be very good.