Penne Alla Vodka
Pit Master Paul
A Texas Twist on An Italian Classic
1 pound of penne pasta
1 tablespoon of minced garlic
3 tablespoons olive oil or duck fat (extra virgin recommended)
1 cup yellow onion, chopped
1/4 teaspoon red pepper flakes, or to taste (optional)
1/3 cup vodka, 3 oz
28 ounces tomatoes sauce
1 tablespoon tomato paste, double concentrated recommended
3/4 cup half and half, or ½ cup whipping cream
¼ cup grated Parmesan
fresh parsley, or basil for garnish
Place a large skillet over medium heat. Add the oil followed by the garlic, onions Cook for 4-5 minutes until soft, stirring regularly to prevent sticking.
Add the vodka and tomatoes sauce to the pan Stir and continue cooking for 5-7 minutes more until the sauce has reduced somewhat.
Add the tomato paste, Standard Issue Salt & Pepper Seasoning. Reduce the heat to low and simmer partially covered for 15-20 minutes until reduced by about half. Stir occasionally.
While the sauce is simmering, you can cook the pasta in boiling salted water, following the package directions. Drain, toss with a teaspoon of olive oil to prevent sticking and set aside.
With the heat on medium-low, add in the half and half or cream. Stir gently for a minute or two until it starts to bubble.
Stir in the parmesan cheese. Then toss with the cooked pasta until coated completely. Garnish with extra parmesan and optional parsley or basil before serving.