Sunday, February 7, 2010

Penne a la Vodka

I love a good tomato cream sauce, but I can't find one I love in the U.S. as much as I loved the sauce at Piazza Nuvona in Rome. We were there two years ago, and I came home dreaming about that sauce. The following recipe is as close as it gets.

1 quart Big Mama's Sugo Sauce
1 C vodka
1/2 C cream
1/2 C Parmesan cheese (I like the kind that comes in little squares vs. the grated kind)

Remove Big Mama's Sugo Sauce from the freezer and either let defrost in the refrigerator overnight or defrost in the microwave. I don't own a microwave so I always just place it in a pot, turn the heat on low, and let it defrost that way.

Over medium heat, let sauce and vodka simmer for about 30 minutes. It will begin to reduce a bit, but you want it to simmer long enough to cook out the alcohol. You will be able to taste whether or not it's all cooked out, but 30 minutes is enough time.

Add cream and Parmesan cheese and let simmer until heated through.

In a large stock pan, fill with water, some olive oil, and a small handful of salt. Bring to boil. Add penne (or rigatoni) and cook until al dente.

Drain pasta, add to a big bowl, and pour vodka sauce on top. Delicioso!