Penne alla Bettola - Penne w/ Vodka and Spicy Tomato-Cream Recipe

Name: Penne alla Bettola - Penne w/ Vodka and Spicy Tomato-Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) extra-virgin olive oil; 4 plump fresh garlic cloves, minced; 1/2 tsp (2 ml) crushed red pepper flakes (or to taste); sea salt; 1 28 oz (784 grm). can peeled Italian plum tomatoes in juice; OR; 1 28 oz (784 grm). can crushed tomatoes in puree; 1 lb (.5 kg). dried Italian tubular pasta, such as penne; 2 tbsp (30 ml) vodka; 1 cup (225 ml) heavy cream; 1/4 cup (60 ml) fresh flat-leaf parsley leaves, snipped with scissors

Servings: persons

1/4 cup (60 ml) extra-virgin olive oil
4 plump fresh garlic cloves, minced
1/2 tsp (2 ml) crushed red pepper flakes (or to taste)
sea salt
1 28 oz (784 grm). can peeled Italian plum tomatoes in juice
OR
1 28 oz (784 grm). can crushed tomatoes in puree
1 lb (.5 kg). dried Italian tubular pasta, such as penne
2 tbsp (30 ml) vodka
1 cup (225 ml) heavy cream
1/4 cup (60 ml) fresh flat-leaf parsley leaves, snipped with scissors

1
In an unheated skillet large enough to hold the pasta later on combine the oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat with the oil.
2
Cook over moderate heat just until the garlic turns golden but does not brown, 2-3 minutes.
3
If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it.
4
Crushed tomatoes can be added directly from the can.
5
Stir to blend, and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.
6
Taste for seasoning.
7
Meanwhile, in a large pot, bring 6 quarts (5675 ml) of water to a rolling boil.
8
Add 3 tbsp (45 ml) salt and the penne stirring to prevent the pasta from sticking.
9
Cook until tender but firm to the bite; drain thoroughly.
10
Add the drained pasta to the skillet with the tomato sauce; toss.
11
Add the vodka and toss again, then add the cream and toss.
12
Cover, reduce the heat to low, and let rest for 1 to 2 minutes to allow the pasta to absorb the sauce.
13
Add the parsley and toss again.
14
Transfer to warmed shallow soup/pasta bowls and serve immediately.
15
Traditionally cheese is not served with this dish.

922

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup (60 ml) extra-virgin olive oil, 4 plump fresh garlic cloves, minced, 1/2 tsp (2 ml) crushed red pepper flakes (or to taste), sea salt, and more.

Yes, Penne alla Bettola - Penne w/ Vodka and Spicy Tomato-Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne alla Bettola - Penne w/ Vodka and Spicy Tomato-Cream

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