Print
Email
Add a photoServings: 4
Ingredients
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1 x onion, minced
- 1 x 28 oz can Italian plum tomatoes
- 1 c. heavy cream
- 1/4 c. vodka
- 1/4 tsp dry crushed red pepper
- 1 lb penne pasta
- 1/4 c. parmesan, freshly grated
- 1 Tbsp. fresh chives, chopped
Directions
- Drain, seed and chop the tomatoes. Heat butter with oil in heavy large saucepan over medium heat. Add in onion and sauteeuntil translucent/soft, about 5 min.
- Add in tomatoes and cook till almost no liquid remains in pan, stirring frequently, about 25 min. Add in cream, vodka and red pepper and boil till thickened to sauce consistency, about 25 min. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and chill.) Cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally.
- Drain well. Transfer to a large bowl. Bring sauce to a simmer.
- Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 666 | |
| Calories from Fat 189 | 28% |
| Total Fat 21.56g | 27% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 257mg | 11% |
| Potassium 415mg | 12% |
| Total Carbs 90.12g | 24% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.36g | 4% |
| Protein 19.43g | 31% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
