Ingredients
-
1
-
1
-
1
-
1/4
-
6 - 8
-
1
-
1/2
-
8
-
12
-
1/8
-
1/2
-
3
-
1
-
1 1/2
-
1/4
Directions
Fabulous Penne a La Vodka, This is the best Penne a la Vodka I have ever had! I cannot even order it in restaurants anymore, since it will never stand up to this fantastic recipe!, This was restaurant quality for sure! Made as written except only sauted mushrooms in 2 T of butter, and used only 2 C of whip cream, we didn’t miss the extra fat a bit! Tasted so rich and flavorful I hadn’t had vodka in pasta before and the alcohol flavor completely cooked off Thank you, we will be making this again , This recipe is awesome! I added chicken to my penne a la vodka and it came out Absolutely delicious! My hubby felt like we were eating restaurant grade pasta! DELICIOUS!
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Steps
|
1
Done
|
Heat the Oil in a Large Saucepan; When Hot, Saute the Onions Until Golden Brown, About 5 Minutes. Add Crushed Tomatoes to the Saucepan. |
|
2
Done
|
Stir in the Oregano, Basil, Salt and Pepper and Simmer 1 Hour to Concentrate Flavors. |
|
3
Done
|
While the Sauce Is Cooking, Heat 4 T of the Butter in a Skillet Over Medium Heat. Saute the Mushrooms and Hot Pepper Flakes Until the Mushrooms Are Golden. |
|
4
Done
|
Carefully Add the Vodka and Simmer For 5 Minutes to Cook Off the Alcohol. |
|
5
Done
|
Add the Heavy Cream and Bring to a Simmer; Pour the Cream Mixture Into the Tomato Puree; Stir to Mix. Keep the Sauce Warm While Cooking the Pasta. |
|
6
Done
|
Add the Kosher Salt to 6 Quarts of Water. Bring to a Rolling Boil. Add Pasta to Boiling Water; Cook Uncovered Until Pasta Is Al Dente, About 12 Minutes. Drain Well. |
|
7
Done
|
Melt the Remaining 4 T of Butter in a Large Skillet. Stir in Pasta to Glaze, Then Add Parmesan Cheese and Mix Thoroughly. Stir in 1/3 or the Sauce and Mix With the Pasta; Divide Among Plates. Top Each Plate With Some Additional Sauce; Pass Remaining Sauce and Additional Cheese at the Table. |
