Page 70 - UMass2018_CookBook

Ingredients
Serves 4 to 6
1 pound penne
1⁄2 cup (8 tablespoons) unsalted butter
1 small onion, minced
1 garlic clove, minced
1⁄2 teaspoon red pepper flakes, or to taste
1 teaspoon salt 1⁄2 cup vodka
1 (28-ounce) can crushed tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
Salad and bread, for serving (optional)
Nana's Penne alla Vodka
Case Family, Andover, MA
“Nana came up with this recipe and it has been a long-time favorite with everyone in the family, especially at big family gatherings. The best thing is that you can adjust it to suit your preference — a little spicy or a big kick. It’s quick and easy and the sauce can be made ahead of time and frozen, which makes for a perfect weeknight dinner.”
— Joy Case
Preparation
1. Bring a pot of water to a boil and cook the penne according to the package instructions until al dente. Drain well and transfer to a large serving bowl.
2. Melt the butter in a large saucepan over medium heat.
3. Add the onion, garlic, red pepper flakes and salt. Cook until the onion is soft.
4. Add the vodka to the pot and cook, stirring occasionally, for 10 minutes.
5. Add the tomatoes and simmer for 10 minutes. Slowly add the cream and heat through.
6. Toss the sauce with the pasta and cheese until evenly coated.
7. Serve alone, or with a side salad and fresh bread, if desired.
62 | TASTE OF HOME