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Name: Penne with Vodka and Tomato Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Parmesan freshly grated; 1 28-oz can Italian plum tomatoes; 1 tb olive oil; 1/4 c Vodka; 1/4 ts red pepper Dried crushed; 1 Onion chopped; 1 tb Butter; 1 c Heavy cream; 1 tb Fresh chives minced; 1 lb Penne pasta

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INGREDIENTS

1/4 c Parmesan ; freshly grated
1 28-oz can Italian plum tomatoes
1 tb olive oil
1/4 c Vodka
1/4 ts red pepper ; Dried crushed
1 Onion ; chopped
1 tb Butter
1 c Heavy cream
1 tb Fresh chives ; minced
1 lb Penne pasta

Servings

INSTRUCTIONS

Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm 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. From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

NOTES

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Penne with Vodka and Tomato Cream Sauce

1/4 c Parmesan freshly grated
1 28-oz can Italian plum tomatoes
1 tb olive oil
1/4 c Vodka
1/4 ts red pepper Dried crushed
1 Onion chopped
1 tb Butter
1 c Heavy cream
1 tb Fresh chives minced
1 lb Penne pasta

Drain, seed and chop the tomatoes.  Melt butter with oil in heavy large  saucepan over medium heat. Add onion and saute until translucent, about 5  minutes. Add tomatoes and cook until almost no liquid remains in pan,  stirring frequently, about 25 minutes.  Add cream, vodka and red pepper and  boil until thickened to sauce consistency, about 25 minutes. Season to  taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and  refrigerate.) Cook pasta in large pot of boiling salted water until just  tender but still firm 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.    From the MM database of Judi M. Phelps. jphelps@shell.portal.com,  juphelps@delphi.com, or jphelps@best.com

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Nutrition

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Serving Size: 1 Serving (391g)
Recipe Makes: 4

Calories: 562
Calories from Fat: 174 (31%)

Amt Per Serving		% DV

	Total Fat 19.4g	26 %
	Saturated Fat 10.3g	51 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 1.8g
Cholesterol 135.6mg		42 %
Sodium 177.3mg		6 %
Potassium 642.9mg		17 %
Total Carbohydrate 72.8g		21 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 70.4g
Protein 17.6g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 562

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