Penne Alla Vodka

Prep Time:

10 minutes

Cook Time:

25 minutes

Serves:

One of Spencer's co-workers made this dish for us one night at her home, and I immediately got the recipe. I normally add 2 grilled chicken breasts, diced into this dish to include a protein - but it's not required.

Ingredients

2 (16-oz) packages penne pasta
1 C vodka
3 shallots, chopped
3 cloves garlic, minced (3 t)
1 C parmesan cheese, grated
1 T extra-virgin olive oil
1 (8-oz) container heavy whipping cream

2 C chicken broth
1 t salt
1 t freshly ground black pepper
1 t Italian seasoning
½ C fresh basil, julienned
1 (28-oz) can crushed tomatoes

Preparation

(NOTE: If you want to use fresh tomatoes instead, you can use about 12 roma tomatoes that have been peeled and diced, being sure to also save the juice too)

Cook shallots, salt, pepper, and Italian seasoning in olive oil in a large deep pan or skillet over medium heat until soft (about 5 minutes); add garlic and cook for 1 additional minute.
Add vodka and cook until it has reduced by about half. Add tomatoes and broth and turn heat down to low and simmer for 20 minutes.
Meanwhile, in a large pot, bring penne pasta to a boil in salted water over medium-high heat until al dente, about 10 - 15 minutes - then drain.
After the sauce has finished simmering for 20 minutes, add cream and parmesan cheese (reserving a little parmesan for serving). Cook for 5 additional minutes, then pour over the pasta and stir to completely combine.
Top with remaining parmesan cheese.