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Penne Vodka



  • 1 pound penne
  • 2 large cloves garlic
  • 2 tablespoons olive oil or butter
  • 2 cups tomato puree or canned crushed tomatoes
  • 1/4 cup vodka
  • Salt to taste
  • Hot red pepper flakes to taste
  • 1/2 cup heavy cream


  1. For the penne, bring at least 4 quarts of water to a boil with at least 1 heaping tablespoon of salt.
  2. Meanwhile, over medium-low heat, cook the garlic in the olive oil for about 2 minutes, until soft but not browned.
  3. Add the tomato puree and the vodka. Bring to a simmer and let simmer briskly for 3 minutes. (This cooks off the alcohol.)
  4. Season to taste with salt and hot pepper flakes, over-seasoning slightly to account for the cream that will be added.
  5. Put the penne to cook and, while it is boiling, add the cream to the tomato sauce and simmer for 2 or 3 minutes.
  6. Drain the pasta well, toss with the sauce and serve immediately.

Posted by jerseyjan at Recipe Goldmine May 20, 2001.

Source: used with permission of Arthur Schwartz


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