PENNE ALLA VODKA TWO WAYS

• 份量: 8
• 准备时间: 10 min
• 总时间: 30 min

配料

4 tablespoons salted butter

2 garlic cloves, minced or grated

½ teaspoon crushed red pepper flakes

½ cup vodka

1 (28-ounce) can crushed tomatoes, such as San Marzano or Pomi tomatoes

½ cup sun-dried tomatoes packed in olive oil, drained and chopped

Kosher salt and freshly ground pepper

¾ cup heavy cream

1 (1-pound) box penne

1 cup grated Parmesan cheese, plus more for serving

Fresh basil, for serving

步骤

TO SERVE TRADITIONALLY

1. In a large saucepan, combine the butter, garlic, and red pepper flakes over medium-low heat. Cook, stirring often, until the butter is melted and the garlic is fragrant, about 5 minutes. Add the vodka and bring to a simmer. Cook until reduced by one-third, 2 to 3 minutes more. Add the crushed tomatoes, sun-dried tomatoes, and a large pinch each of salt and pepper. Simmer the sauce over medium heat until reduced slightly, 10 to 15 minutes. Transfer the sauce to a blender or use an immersion blender to puree the sauce until smooth, 1 minute. Stir in the cream until combined.

2. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the penne and cook according to the package directions, until al dente. Drain and add the pasta and Parmesan to the sauce, tossing to combine.

3. To serve traditionally, divide the pasta among eight plates or bows. Garnish with basil and Parmesan.

- TO MAKE A PASTA BAKE

To make a pasta bake, continue through step 2 above. In a medium bowl, combine 16 ounces of whole-milk ricotta cheese with ½ cup of heavy cream. Transfer half of the pasta with sauce to a 9 × 13-inch baking dish, spoon the ricotta mixture over the pasta, then add the remaining pasta. Top with 8 ounces of torn mozzarella cheese. Bake at 425°F until the top is lightly browned, 30 to 40 minutes. Garnish with basil and Parmesan.

备注

Penne alla vodka might not have been a dish that I grew up eating—we were more buttered noodle people-but it's one I make all the time now. To keep my sauce extra flavorful, I like to use two varieties of tomatoes: chopped Ital- ian and sun-dried. The sun-dried toma- toes add a more intense and slightly sweet tomato flavor that I find espe- cially delicious and that helps to set this vodka sauce apart from others. In small amounts, the vodka boosts and intensi- fies the aroma of the sauce and adds a sharp bite that balances out some of the sweetness from the tomatoes. The key is the slow simmering, which releases its flavor and cooks out the alcohol— making this recipe super kid-friendly! You can make this vodka sauce two ways. Go the traditional route and serve it over penne, or go the cheesier route and turn it into a pasta bake (method included here) perfect for making ahead. Either way is delicious.