Drain 1 (28 oz.) can tomatoes (reserve juice). Divide can of tomatoes in half. Puree half in blender or food processor and chop the other half up into small chunks. In a 2 cup measuring cup place both pureed & chopped tomatoes in and add some of the reserved juice to make 2 full cups. Put 2 T. olive oil in pan and saute 1/4 cup sliced & diced onions 3 minutes. Add 2 T. tomato paste and saute more. Add 2 cloves minced garlic, 1/2 t. hot red pepper flakes. Saute 30 seconds. Add 2 cups tomatoes, 1/2 t. salt, 1/3 cup Vodka; simmer for 10 minutes.
Cook Penne pasta 10 minutes and drain. Cook & stir in 1/2 cup cream to tomatoes and add penne and 2 T. chopped basil (fresh) last. Cook another 2 - 3 minutes before serving. Garnish with Parmesan cheese.
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