Kosher salt
12 ounces whole-wheat or plain penne (Barilla Penne on sale til 5/12 5/$5.00)
2 14 -ounce can whole plum tomatoes (Shurfine canned tomatoes on sale til 5/12  .69)
1 tablespoon unsalted butter
2 shallots, minced
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping


Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.
Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.
Per serving: Calories 692; Fat 25 g (Saturated 14 g); Cholesterol 84 mg; Sodium 761 mg; Carbohydrate 81 g; Fiber 11 g; Protein 18 g
Recipe courtesy of Food Network Magazine

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vodka sauce