Penne with Tomato Vodka Cream Sauce

Penne with Tomato Vodka Cream Sauce
Photo by Scott Phillips


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