Penne alla Vodka

Carmine's Restaurant Recipe

4 tablespoons butter
1/2 small onion, thinly sliced
2 tablespoons coarsely chopped garlic
12 fresh basil leaves, chopped
3 tablespoons chopped flat leaf parsley
1/2 teaspoon hot red pepper flakes
1/4 cup vodka
3 cups Carmine's Marinara Sauce
1/2 cup heavy cream
1 pound penne
1 cup grated Romano cheese
kosher salt and freshly ground black pepper

In a large saute pan, melt 4 tablespoons butter. Then add 1/2 small onion, chopped and cook them for about 3 to 5 minutes or until they are beginning to soften. Add 2 tablespoons coarsely chopped garlic and cook the mixture for an additional 2 to 3 minutes or until the onions (but NOT the garlic) are golden brown. Add 12 fresh basil leaves, 3 tablespoons parsley, and 1/2 teaspoon hot red pepper flakes.  Cook, continually stirring for about 1 minute. Remove the pan from the heat, and add the vodka. Return the pan to the heat and cook for about 2 to 3 minutes. Add 3 cups marinara sauce and simmer for 3 minutes. Add 1/2 cup heavy cream and bring the sauce to a boil for about 3 minutes, or until it thickens. Continually stir the sauce.

Meanwhile, cook the penne in salted water, al dente. Drain the penne well and transfer to a bowl.
Bring the sauce to a boil, stir in 1/2 cup of Romano cheese, and season to taste with salt and pepper. Pour the sauce over the pasta and combine well. Serve with remaining Romano cheese on the side.

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