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San Marzano Penne Vodka

Owner blake joffe was raised in philadelphia, but his bagel memories were born in montreal, his father's hometown.

Recipe Summary San Marzano Penne Vodka

This is one of my favorite recipes to make. I worked at a authentic Italian restaurant and my boss showed me how to make this. I have been making it now for 8 years and I can not get enough of it!

Ingredients | Bagel Shop San Francisco

1 (16 ounce) package penne pasta

12 ounces canned San Marzano-style peeled plum tomatoes

1 (8 ounce) can tomato sauce

½ cup vodka

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried basil

1 pinch salt and ground black pepper

1 cup heavy whipping cream

¼ cup grated Parmesan cheese, or to taste

Directions

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Transfer to a serving dish.

Pour canned tomatoes into skillet over medium heat; stir in tomato sauce, vodka, garlic, oregano, basil, salt, and pepper. Simmer sauce, stirring occasionally, until alcohol is completely cooked off, 15 to 20 minutes. Stir in cream and simmer until heated through, about 5 more minutes. Remove sauce from heat.

Pour sauce over penne pasta; toss to coat. Sprinkle with Parmesan cheese.

This sauce is not sweet, just so you know. Some people prefer it sweet but that's not how this recipe is. Also, I recommend putting a teaspoon of sugar in the sauce to reduce the acidity of the tomatoes.

Info | Bagel Shop San Francisco

prep: 10 mins cook: 30 mins total: 40 mins Servings: 6 Yield: 6 servings

TAG : San Marzano Penne Vodka

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