Description:

The vodka adds a tangy flavor to the tomato cream sauce

Source:

Patricia Wells' Trattoria cookbook 1993

Serves/Makes:6 or more

Ingredients

• 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
• OR
• 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

Preparation

• 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.

Comments

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.