We got home late last night. Sadly, I managed to bring a really bad cold home with me. Between jet lag, feeling generally rotten and unpacking, I knew that there was not going to be a trip to the grocery store. That decision was going to present a challenge at dinner....As I waded through the many emails waiting for me, I saw a recipe for Penne alla Vodka from Saveur that looked really simple and best of all, I knew that I had everything!
I cut the recipe in half since it is just the two of us, so that is what the recipe below reflects. It made enough for dinner with some leftover for lunch tomorrow.
Penne alla Vodka
Saveur, Sharing the Best of the Web
Kosher salt, to taste
1/2 lb penne
!/8 cup olive oil
1/2 tsp crushed red chile flakes
6 cloves garlic, thinly sliced lengthwise
1 14.5 oz can diced tomatoes (I used fire-roasted tomatoes.)
1/8 cup vodka
3/8 cup heavy cream
1/2 cup parmesan
Freshly ground pepper, to taste
Finely chopped parsley, to garnish
Bring a large pot of salted water to a boil; add penne and cook, stirring, until al dente, about 11 minutes.
Heat oil in a 6-quart saucepan over medium heat add chile flakes and garlic, and cook, stirring and lightly browned, about 3 minutes. Add tomatoes and vodka flakes and cook, stirring until slightly reduced, about 5 minutes. Stir in cream and cheese, season with salt and pepper, and stir until smooth. Drain pasta, and transfer to pan with sauce; toss pasta with sauce until evenly coated. Transfer to a serving platter and sprinkle with parsley.
I am sharing today with Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.