2 tablespoons butter
1 small onion, chopped (1 cup)
3 cloves garlic, chopped
2 tablespoons Hunt's® Tomato Paste
1/2 cup vodka
1 can (28 oz each) Hunt’s® San Marzano Style Garlic and Crushed Red Pepper Tomatoes
1/2 cup heavy (whipping) cream
1/2 cup freshly grated Parmesan cheese
1 pound penne pasta
freshly torn basil, for garnish
Penne alla Vodka
|% Daily Value|
|Total Fat||11 g||18%|
|Saturated Fat||6 g||32%|
|Dietary Fiber||5 g||19%|
|Vitamin C||1 mg||1%|
|Vitamin A||394 iu||8%|
Bring a large pot of salted water to a boil. Melt butter a large deep skillet over medium-low heat. Add onion and cook until tender, about 5 minutes, stirring occasionally. Stir in garlic and tomato paste and cook until fragrant, about 1 minute.
Remove pan from heat and pour in vodka. Return to medium-low heat and bring to a boil. Boil 3 minutes, stirring occasionally.
Pour tomatoes into blender container. Add onion mixture and puree until smooth. Pour tomato sauce back into skillet and bring to a boil. Reduce heat and simmer until sauce is thickened, about 10 minutes. Stir in heavy cream and Parmesan cheese.
Meanwhile, cook pasta until very al dente, about 2 minutes less than the package recommends; drain. Stir cooked pasta into tomato sauce. Cook until pasta is coated and cooked through, about 2 minutes. Pour into serving dish and garnish with basil.
Penne alla Vodka
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