Old School Penne alla Vodka

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 4-6 servings

Ingredients:

• 1 lb. penne pasta, bronze cut

• 2 tbsp. butter

• 1/4 yellow onion

• 4-6 garlic cloves

• 1 28 oz. can whole peeled San Marzano tomatoes

• 24 oz. tomato passata

• 1 tsp. salt

• 1/4 cup vodka

• 1 cup heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 cup basil, finely chopped

• Pasta water as needed

Note: This recipe makes extra vodka sauce that you can freeze for up to 2 months.

Directions:

1. Add the onion and garlic to a food processor and blend until finely chopped.

2. Melt the butter in a heavy-bottomed pot over low heat and sauté the onion and garlic mixture until soft, about 4-5 minutes.

3. Crush the tomatoes by hand and add to the pot along with the tomato passata and salt. Turn the heat up and bring to a simmer.

4. Add the vodka and simmer over low heat, partially covered for 20 minutes.

5. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1cup of pasta water.

6. Remove the sauce from heat and stir in the heavy cream, Parmigiano and basil. Add more salt to taste.

7. Strain the pasta and add it to a large sauté pan along with the vodka sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed.

8. Plate and top with more basil and Parmigiano.