Connola's penne with vodka sauce

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Onion; chopped
2 Cloves Garlic; sliced
28 ounces Can Italian plum tomatoes
1 cup Heavy cream
¼ cup Vodka
1 pounds Penne pasta
1 tablespoon Parmesan cheese
Crushed red pepper; optional
Parsley; Basil, Chives for garnish

Directions

Saute onion in olive oil until translucent. Add garlic and saute another 30 sec. Add tomatoes and cook about ½. Add cream, stirring quickly, parmesan, vodka and bring to a boil. Season to taste with salt and pepper.

(Sauce can be prepared 1 day ahead. Cover and refrigerate.) Serve over cooked pasta. Can garnish with chopped basil, parsley or chives. Sprinkle w/parmesan cheese and red pepper if desired.

From: Connie Rizzo (NOTE: this is what I came up with from Donna Hart's suggestions. Donna also suggested using Pepper Vodka if you like a zip in your sauce.)

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 03, 1998, converted by MM_Buster v2.0l.

Related recipes