Penne alla Mary
Penne alla vodka meets bloody mary in this flavor-packed mashup of tomatoes and vodka with celery, horseradish and Worcestershire sauce.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
Ingredients
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 to 3 celery stalks, chopped (about 1 cup), with some leaves reserved
2 cloves garlic, finely chopped
1 medium red onion, chopped
2 tablespoons vodka
3 tablespoons drained brined capers, plus 1 tablespoon brine
2 tablespoons prepared horseradish with juice
1 tablespoon Worcestershire sauce
6 medium tomatoes, diced (about 6 cups)
1 pound penne
1/4 cup grated Parmesan
Directions
- Bring a large pot of salted water to a boil.
- Heat the oil in a large skillet over medium-high heat. Add the celery, garlic, onion, 1 teaspoon salt, and a few grinds of pepper and cook, stirring occasionally, until golden, about 6 minutes.
- Remove the skillet from the heat, add the vodka, return to the heat, and tip the pan to ignite on a gas flame (or light with a stick lighter). Let the flames cook off, about 1 minute. Stir in 1/2 cup water, the capers and brine, horseradish, Worcestershire and tomatoes and cook, covered, over medium heat, stirring once in a while, until the tomatoes are soft, about 20 minutes. Remove the lid and continue cooking for an additional 2 minutes. Season with salt and pepper. Keep the sauce warm while cooking the pasta.
- Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Serve sprinkled with the Parmesan and celery leaves.
