Penne with Creamy Tomato Sauce

Penne con Salsa al Pomodoro Cremosa

About This Recipe

Velvety vodka sauce coats Penne pasta with a creamy, slightly spicy taste that is sure to delight.

PREP TIME: 15 minutes

COOK TIME: 55 minutes

SERVES: 4

BARILLA PASTA:
Penne Penne

Ingredients

1 BOX Barilla Penne
1/2 CUP Extra Virgin Olive Oil, Divided
1 Spanish Onion, Diced
4 CLOVES Garlic, Sliced Thin
3 TABLESPOONS Fresh Thyme, Chopped
1/2 Medium Carrot, Finely Shredded
56 OUNCES Whole Tomatoes, Canned
1 Medium Red Onion, Chopped In 1/4-Inch Dice
1/2 CUP Vodka
1/2 CUP Heavy Cream
1 CUP Parmigiano Reggiano Cheese, Grated

Cooking Instructions

    TOMATO SAUCE:
    HEAT     ¼ cup olive oil in a 3-quart saucepan over medium heat.
    ADD the Spanish onion and garlic and cook until soft and light golden brown, 8 to 10 minutes.
    ADD the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
    ADD the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until thickened. Season with salt to taste.

    PASTA:
    BRING a large pot of water to a boil.
    HEAT remaining oil in a large skillet pan over medium heat until oil begins to smoke.
    ADD red onion and cook until light golden brown, about 6-7 minutes.
    ADD the vodka and cook until liquid is reduced by half, about 4-5 minutes.
    ADD the 2 cups of the tomato sauce (freeze left-overs) and the cream and cook until the sauce has reduced by a third, about 10 minutes.
    Meanwhile, COOK the pasta for 1 minute less than according to the package directions. Drain the pasta and add it to the skillet. Stir together over very high heat for 1 minute, until thoroughly coated.
    REMOVE skillet from heat, add grated Parmigiano cheese and toss for 20 seconds to mix well. Serve with topped with additional grated Parmigiano Reggiano cheese.

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