Penne with Tomato Vodka Cream Sauce

Penne with Tomato Vodka Cream Sauce
Photo by Scott Phillips


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

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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