Penne With Vodka Sauce

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook as the label directs.

3. 3

   Reserve 1 cup of the cooking water, then drain the pasta.

4. 4

   Drizzle lightly with olive oil, toss and set aside.

5. 5

   Heat 2 tablespoons olive oil in a large skillet over medium heat.

6. 6

   Add the shallot and cook, stirring, until soft, about 2 minutes.

7. 7

   Add the tomatoes, vodka, the reserved cooking water, 1/2 teaspoon salt and the red pepper flakes.

8. 8

   Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12 to 15 minutes.

9. 9

   Stir in the cream and simmer 1 more minute.

10. 10

    Add the cooked pasta, the remaining 1 tablespoon olive oil, the grated cheese and parsley to the sauce.

11. 11

    Cook, tossing, 2 to 3 minutes.

12. 12

    Season with salt.

13. 13

    Divide among bowls and top with more cheese.

14. 14

    Per serving: Calories 607; Fat 25 g (Saturated 10 g); Cholesterol 49 mg; Sodium 982 mg; Carbohydrate 77 g; Fiber 6 g; Protein 18 g

15. 15

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.