Penne with Tomato Vodka Cream Sauce

Penne with Tomato Vodka Cream Sauce
Photo by Scott Phillips


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

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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