Ingredients
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1 lb penne pasta, cooked aldente
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2 tablespoons extra virgin olive oil
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1 onion, finely chopped
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4 garlic cloves, crushed and chopped
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2 (28 ounce) cans crushed tomatoes
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1 pinch hot pepper flakes
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3/4 cup vodka (top shelf)
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salt and pepper
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2 tablespoons fresh parsley, chopped
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3/4 cup heavy cream
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parmigiano-reggiano cheese
Instructions
- Put the olive oil into the pan and add the onions and garlic.
- Turn on the heat to medium-low and gently cook for a few minutes.
- Add the red pepper flakes cook 1 minute add crushed tomatoes.
- Raise the heat to medium and bring the mixture to a boil.
- Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
- Add the cream and lower the heat, add drained pasta and toss in parsley.
- Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
- Serve immediately sprinkled with more parmesan, and red pepper flakes.