This is a classic dish. You probably don’t even need a recipe for it, but here you go anyways. I prefer the sauce without the traditional red pepper flakes, but of course you can always add them in with the onion and garlic if you want some more kick. I’ve also halved the cream, again do what tickles your palette. It’s super delicious, and takes very little prep, perfect for a Monday night supper.
I was just watching The Life of Mammals about long-eared bats while eating this for dinner, hence the picture. How cool are its ears?
- 500 grams (1 pound) penne
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 4 cloves of garlic, crushed and chopped.
- 1 bottle tomato pasata
- Salt and pepper
- ¼ cup vodka
- ½ cup heavy cream
- ¼ cup chopped parsley
- Parmesan cheese for garnish
- Put a large pot of salted water on the stove to boil.
- Melt the olive oil and butter in a heavy skillet over medium heat. Add the onion and cook for a few minutes, until turning translucent. Add the garlic and cook for another few minutes. Add the pasata and simmer for 15 – 20 minutes.
- When the water is boiling, add the penne and cook according to instructions. Drain and reserve.
- Add the vodka and cream to the sauce and allow to simmer for 2-3 minutes. Stir in the parsley. Stir in the pasta and coat generously.
- Serve garnished with cheese.