I made this dish because it calls for Vodka and Normy loves him some Vodka. So thought this would be perfect, and it was! If you have ever gone to Noodles & Co. they have this dish called Penne Rosa, (I order it ever time) this dish reminded me of it, except next time I was thinking I could add mushrooms to this and maybe some chicken breasts too. This dish would be GREAT for meatless Monday! We had this Friday so instead of doing meatless Monday we did meatless Friday! (I always like to be different).
12 ounces whole-wheat penne
1 28-ounce can whole plum tomatoes
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
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.