Penne With Vodka And Tomato Cream Sauce
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 1 cup heavy cream
- 1 28 ounces ca italian plum tomatoes
- 1/4 teaspoon dried crushed red pepper
- 1 onion -- chopped
- 1/4 cup vodka
- Chop
- 1/4 cup parmesan -- freshly grated
- Salt
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 tablespoon fresh chives -- minced
- 1 tablespoon butter
- Water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve.
- From the MM database of Judi M. Phelps. , , or
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander