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Ingredients
- Â Â Coarse salt to taste
- 1/4 c. extra-virgin extra virgin olive oil
- 1 lb dry penne pasta
- 1 med onion halved
- 4 c. tomato puree
- 1 c. half-and-half
- 1/2 c. finely-grated Pecorino Romano cheese
- 1/4 c. vodka
- 4 x basil leaves coarsely minced
- Â Â Finely-grated Pecorino Romano cheese for garnish
Directions
- Cover a large pot of salted water, and bring to a boil. Add in 1 Tbsp. extra virgin olive oil and the pasta, stirring to keep the pasta from sticking together. Cook till al dente.
- Meanwhile, heat remaining 3 Tbsp. extra virgin olive oil. Add in onion halves, cut-side down. Season with salt. Cook 2 min. Add in tomato puree, half-and-half, and cheese; stir to combine. Pour in vodka. Add in basil, and cook till heated through.
- Drain pasta. Remove onion from sauce, and throw away. Add in pasta to skillet, and toss till pasta is well coated with sauce. Garnish with cheese, if you like. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 476g | |
| Recipe makes 4 servings | |
| Calories 756 | |
| Calories from Fat 199 | 26% |
| Total Fat 22.72g | 28% |
| Saturated Fat 6.6g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1031mg | 43% |
| Potassium 1466mg | 42% |
| Total Carbs 112.05g | 30% |
| Dietary Fiber 8.8g | 29% |
| Sugars 16.25g | 11% |
| Protein 20.99g | 34% |
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