16 oz Mueller's Penne
2 tbsp olive oil
2 shallot, minced
3 garlic clove, smashed
¾ cup vodka
1 (14 oz.) can of tomato sauce
¾ cup heavy cream
½ tsp crushed red pepper flakes
½ cup grated Parmigiano-Reggiano
1
Prepare pasta according to package directions. Reserve 1 to 1 ½ cups of pasta water.
2
Add olive oil to a large pan, sauté shallots and garlic over medium heat 2 to 3 minutes; or, until shallots are translucent (do not burn garlic).
3
Add vodka, stir, and allow to reduce 3 to 4 minutes.
4
Stir in tomato puree and heavy cream and bring to a simmer. Reduce heat to low and season with salt and pepper, to taste. Sprinkle in 1/4 teaspoon crushed red pepper flakes. Add more if you prefer a spicier sauce.
5
Add cooked pasta to sauce over low heat, adding reserved pasta water a little at a time until desired consistency is reached.
6
Remove from heat. If desired, add more salt and pepper. Sprinkle with Parmesan cheese before serving.
7
Serve & enjoy!
Ingredients
16 oz Mueller's Penne
2 tbsp olive oil
2 shallot, minced
3 garlic clove, smashed
¾ cup vodka
1 (14 oz.) can of tomato sauce
¾ cup heavy cream
½ tsp crushed red pepper flakes
½ cup grated Parmigiano-Reggiano