Disclaimer: Not Jersey Shore approved
16 ounces dry penne pasta, cooked according to package directions (see note)
1 medium onion, finely chopped
2 tablespoons butter
2 tablespoons olive oil
1 (28-ounce) can Italian plum tomatoes, shredded or pureed
8 ounces heavy whipping cream
Pepper Vodka (see note)
Pinch salt to taste
Grated Parmesan cheese
Saute onions in butter and olive oil until transparent, Add shredded or pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes or until all liquid content is reduced. Meanwhile in separate saucepan, cook Pasta according to package directions, drain very well and set aside.
When tomato sauce is ready, stir in heavy cream. Bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and tomatoes are well blended. Stir in sauce and pepper vodka, mix, stir in hot cooked penne pasta. Stir together to blend. Liberally sprinkle with grated Parmesan cheese.
Makes 4 servings.
Chef's notes: Pepper vodka is a commercial item available at many liquor stores, but it does not have the concentrated flavor. For a homemade version, stir 1/4 teaspoon red crushed pepper in 4 tablespoons of vodka. Put aside and let marinate 3 hours or overnight. Using a coffee filter or fine cloth napkin, allow peppered vodka to filter 3 hours. Remove and discard filter and set vodka concentrate aside.
Once the tomatoes have been added to the sauteed onions.
Right before the heavy cream is added
The finished product! Bon Appetit!
Sorrelle B West Coast