Roasted Tomato Penne alla Vodka


  • 1 cup shredded Parmigiano-Reggiano
  • 2 tablespoons EVOO, plus more for drizzling
  • 1 cup diced fresh mozzarella
  • 1 pound penne rigate or other short-cut pasta
  • Generous handful fresh basil leaves, torn
  • 1 cup mascarpone cheese
  • Salt and freshly ground pepper
  • + 6 more ingredients
    • ½ cup chicken stock
    • 1 cup vodka
    • 1 onion, finely chopped
    • 4 cloves garlic, finely chopped
    • About 2 tablespoons fresh thyme leaves, finely chopped
    • 3 pounds plum tomatoes

Preheat the oven to 325 degrees F.Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Le...

View full recipe at SpringPad


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