penne alla vodka

Ingredients:

• 3 tablespoons EVOO

• 4 cloves of Garlic, finely chopped

• 1 Yellow Onion, chopped (I don’t like it too tiny)

• 1/4 Teaspoon Crushed Red Pepper

• 1/3 Cup Tito’s Vodka (can be any vodka but this one gives back to dogs!)

• 1 (28 ounce) can Organic Tomato Puree

• Kosher Salt to taste

• 1 pound dry Penne Pasta

• 1/2 cup Heavy Cream

Directions:

1. In a medium dutch oven heat 3 tablespoons of Olive Oil over medium-high heat.

2. Add the garlic and onion, stirring often until lightly golden (around 5 minutes).

3. Stir in the crushed red pepper flakes, followed by the vodka to deglaze, using a wooden spoon to scrape up any bits on the bottom.

4. Add the tomato puree and a big pinch of salt. Bring to a light simmer and cook for 15 minutes.

5. Stir int he heavy cream, and adjust the seasoning with salt.

6. Meanwhile, bring a pot of salted water to a boil. Add the penne and cook, stirring every few minutes. I like fresh pasta so that takes less time to cook than the pasta from a box. Cook the pasta according to your desired result. Drain.

7. Add the drained pasta to the sauce and toss to coat.

   Recipe from Jake Cohen