Tomato Vodka Sauce
by Denise H. Shaffer from All Recipes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 (28 ounce) can canned peeled and diced tomatoes
- 1 cup heavy whipping cream
- 1/4 cup vodka
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 1 pound penne pasta
- 2 tablespoons grated Parmesan cheese
In a large skillet over medium heat, melt better with oil; add onion and
saute for 8 minutes or until transparent.
Add tomatoes and cook for 25 minutes or until almost no liquid remains
in skillet; stir frequently.
Increase heat and add cream, vodka and red pepper flakes; boil for 2
minutes or until thickened to sauce consistency. Season to taste with
salt and pepper.
Bring a large pot of lightly salted water to a boil. Add penne and cook
for 8 to 10 minutes or until al dente; drain and transfer to a large
Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with
Parmesan cheese; serve.
This dish goes great with some baked parmesan chicken and a bottle of
white wine. It's also a perfect quarantine meal since it's healthy and
just different enough!