Ingredients
-
1
-
1
-
1
-
1/4
-
6 - 8
-
1
-
1/2
-
8
-
12
-
1/8
-
-
-
-
-
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. |
