Penne with Tomato Vodka Cream Sauce

Penne with Tomato Vodka Cream Sauce
Photo by Scott Phillips


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

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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