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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

Kosher salt
12 ounces penne
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot or 1/2 small red onion, finely chopped
1 28-ounce can whole plum tomatoes, crushed by hand
3/4 cup vodka (optional)
3/4 teaspoon red pepper flakes
1/3 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping (optional)
2 tablespoons chopped fresh parsley or basil

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Drizzle lightly with olive oil, toss and set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the tomatoes, vodka, the reserved cooking water, 1/2 teaspoon salt and the red pepper flakes. Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12 to 15 minutes. Stir in the cream and simmer 1 more minute.

Add the cooked pasta, the remaining 1 tablespoon olive oil, the grated cheese and parsley to the sauce. Cook, tossing, 2 to 3 minutes. Season with salt. Divide among bowls and top with more cheese.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

My Private Notes

Name: Penne With Vodka Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces penne; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 large shallot or 1/2 small red onion, finely chopped; 1 28-ounce can whole plum tomatoes, crushed by hand; 3/4 cup vodka (optional); 3/4 teaspoon red pepper flakes; 1/3 cup heavy cream; 1/2 cup grated parmesan cheese, plus more for topping (optional); 2 tablespoons chopped fresh parsley or basil