Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Penne or other Tubular pasta

  2. 5 tablespoons 75ml Unsalted butter

  3. 2/3 cup 157ml Vodka - preferable Polish or russian

  4. 1/4 teaspoon 1 1/3ml Hot red pepper flakes OR more to taste

  5. 16 oz 454g Italian plum tomatoes Drained - seeded And pureed- - (can use 3/4 cup 109g / 3.8oz Ponni crushed Drained tomatoes)

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 3/4 cup 109g / 3.8oz Parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preparation : In a large pot of boiling salted water, cook the penne until al dente (tender but firm) for 8 to 10 minutes. Meanwhile, melt the butter in a large non-corrodible skillet over moderate heat. Add the vodka and hot pepper and simmer for 2 minutes. Add the pureed tomatoes and cream and simmer 5 minutes longer. Season with salt. When the pasta is al dente, drain well and pour into the skillet with the hot sauce. Reduce the heat to low, ad the cheese and mix thoroughly. Serve with a salad and good bread (it's pretty rich and very potent). Serve 4 to 6.


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