Penne with Tomato Vodka Cream Sauce

Penne with Tomato Vodka Cream Sauce
Photo by Scott Phillips


  • 1 small yellow onion, finely chopped
  • ¼ cup vodka
  • ½ to 2/3 cup heavy cream
  • 2 Tbs. olive oil
  • 2 cups canned crushed tomatoes
  • 1 tsp. chopped fresh thyme (or ½ tsp. dried)
  • 8 oz. dried penne, cooked and drained
  • + 6 more ingredients
    • ¼ cup roughly chopped fresh flat-leaf parsley (optional)
    • 2 tsp. chopped fresh oregano (or ½ tsp. dried)
    • ¼ tsp. dried red chile flakes
    • ¼ cup freshly grated Parmigiano-Reggiano
    • 1/3 cup homemade or low-salt canned chicken or vegetable broth
    • 2 cloves garlic, minced

In a large heavy-based sauté pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring frequently, until translucent. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, thyme, oregano and chile flakes. Add the broth and vodka to the pan and bri...

View full recipe at Fine Cooking


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