- The vodka adds a tangy flavor to the tomato cream sauce
- Patricia Wells' Trattoria cookbook 1993
Serves/Makes:6 or more
- 1/4 cup (60 ml) extra-virgin olive oil
- 4 plump fresh garlic cloves, minced
- 1/2 tsp (2 ml) crushed red pepper flakes (or to taste)
- sea salt
- 1 28 oz (784 grm). can peeled Italian plum tomatoes in juice
- 1 28 oz (784 grm). can crushed tomatoes in puree
- 1 lb (.5 kg). dried Italian tubular pasta, such as penne
- 2 tbsp (30 ml) vodka
- 1 cup (225 ml) heavy cream
- 1/4 cup (60 ml) fresh flat-leaf parsley leaves, snipped with scissors
- In an unheated skillet large enough to hold the pasta later on combine the oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat with the oil.
- Cook over moderate heat just until the garlic turns golden but does not brown, 2-3 minutes.
- If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it. Crushed tomatoes can be added directly from the can.
- Stir to blend, and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.
- Taste for seasoning.
- Meanwhile, in a large pot, bring 6 quarts (5675 ml) of water to a rolling boil.
- Add 3 tbsp (45 ml) salt and the penne stirring to prevent the pasta from sticking.
- Cook until tender but firm to the bite; drain thoroughly.
- Add the drained pasta to the skillet with the tomato sauce; toss.
- Add the vodka and toss again, then add the cream and toss.
- Cover, reduce the heat to low, and let rest for 1 to 2 minutes to allow the pasta to absorb the sauce.
- Add the parsley and toss again.
- Transfer to warmed shallow soup/pasta bowls and serve immediately.
- Traditionally cheese is not served with this dish.
- A very tasty recipe from a very good cookbook. We've been making it since 1996 (I always make notes in my cookbooks!)
The cookbook suggests serving this dish with a Chianti Classico or a California Zinfandel.