Penne with Vodka Sauce

Serves: 6 / Preparation time: 15 minutes / Total time: 40 minutes

Using crushed tomatoes will yield more sauce.

Ingredients

■ 1 tablespoon olive oil
■ 1 tablespoon butter
■ 2 cloves garlic, peeled, minced
■ 2 shallots, minced
■ ¼ to ½ teaspoon crushed red pepper flakes, or to taste
■ ½ cup vodka
■ 1 can (28 ounces) diced or crushed tomatoes
■ Sea salt and freshly ground black pepper
■ 16 ounces penne pasta
■ 1 cup heavy whipping cream or half-and-half, warmed
■ ½ cup shredded Parmesan cheese, divided
■ 2 tablespoons fresh chopped flat-leaf parsley or fresh basil

Directions

In a large skillet, heat the oil and butter over medium heat. Add the garlic and sauté about 1 minute or until it takes on just a smidge of color. Add the shallots and crushed red pepper and sauté for 3 to 5 minutes. Add the vodka to the skillet and continue to cook a few minutes or until the vodka is reduced by about half. Add the tomatoes, and bring the sauce just to a boil, reduce the heat and simmer for 10 minutes. Season the sauce with salt and pepper.

Meanwhile, cook the 1pasta according to package directions. Drain the pasta and reserve about ½ cup pasta cooking water in case you need to thin out the sauce.

Stir the cream into the sauce and increase heat slightly. When sauce returns to a bubble, remove it from the heat and stir in ¼cup of the cheese and the drained pasta, stirring to coat the pasta. If the sauce seems too thick, add some of the cooking water.

Serve in individual bowls, sprinkle with more cheese and garnish with parsley.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

494 calories (30% from fat), 16 grams fat (8 grams sat. fat), 70 grams carbohydrates, 11 grams protein, 530 mg sodium, 40 mgcholesterol, 6 grams fiber.