Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Watch how to make this recipe.
One Recipe, Two Meals: Penne with a Creamy Tomato Vodka Sauce
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- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings (2 kids, 2 adults)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 616
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 17 g
- Cholesterol
- 41 mg
- Sodium
- 835 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings (2 kids, 2 adults)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 616
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 17 g
- Cholesterol
- 41 mg
- Sodium
- 835 mg
Ingredients
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Directions
- Let's start simple for the kids. You'll bring a large pot of salted water to a boil. Add the penne and cook it until al dente. Drain it-like always, you know.
- In the meantime, heat the olive oil in another medium pot over medium-high heat. Add the garlic and let bloom until fragrant, about 30 seconds. Add the tomatoes and a small pinch of salt. Let simmer for about 5 minutes. Add in the heavy cream and simmer another 5.
- Reserve about 1/2 cup of the penne and divide between 2 small bowls. Ladle the creamy sauce over the pasta and garnish with Parmesan. Maybe add a little bit of basil if your kids like it. Done!
- Now for you: Let's get back to the creamy sauce. Add the Italian seasoning, crushed red pepper and vodka; let it simmer another 5 minutes or so. Taste it and add a pinch of salt if needed.
- You can either toss the remaining pasta with the sauce (my preferred method), or ladle the sauce over the penne. Do whatever makes you sob like a baby.
- Garnish with more freshly grated Parmesan and basil leaves! Serve with a giant green salad, crusty bread and WINE (obviously the wine). All caps necessary. For the love. The end.
