Penne with Pink Vodka Sauce Tomato Vodka Sauce Penne Pasta With Pink Vodka Sauce Penne Pasta with Pink Vodka Sauce Penne with Pink Vodka Sauce Makes 7 servings 1 (16 ounce) package dry penne pasta 5 tablespoons butter 2 cloves garlic, crushed, peeled, minced 1/4 to 1/2 cup vodka 2 (28 ounce) cans crushed tomatoes 1 cup mozzarella cheese, shredded 1 pint whipping cream Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, saute garlic in the butter -- Nita's Note: Do Not brown or it will be bitter -- Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly -- Nita's Note 2: Do Not boil mixture after adding cream or it will curdle -- Mix sauce into hot pasta. ---------------------------------------------------------------------------- Tomato Vodka Sauce 1 tablespoon butter 1 tablespoon olive oil 1 Vidalia or sweet type onion, chopped 1 (28 ounce) can canned peeled and diced tomatoes 1 cup whipping cream 1/4 cup vodka 1/4 teaspoon crushed red pepper flakes (optional) 1/4 teaspoon table salt 1/8 teaspoon black pepper 1 pound penne pasta 2 tablespoons grated fresh Parmesan cheese In a large skillet over medium heat, melt better with oil; add onion and saute for about 6 minutes or until transparent. Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently. Increase heat and add vodka and red pepper flakes (OUCH HOT! Optional); boil for 2 minutes or until thickened to sauce consistency. Reduce heat and add cream. Do NOT boil. Season to taste with salt and black pepper. Bring a large pot of very lightly salted water to a boil. Add penne and cook for about 8 minutes or until al dente; drain and transfer to a large bowl. Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with grated fresh Parmesan cheese; serve. ---------------------------------------------------------------------- Penne Pasta With Pink Vodka Sauce 12 ounces penne pasta 1 1/2 large Vidalia or sweet red onion, peeled, sliced thin 10 slices bacon, diced 5 cloves garlic, crushed, peeled, minced 2 or 3 ounces vodka 2 cups chopped tomatoes 1 (28 ounce) can crushed tomatoes 1 cup whipping cream salt and black pepper Cook and drain the penne pasta. Set aside. In a pan or skillet, sweat thinly sliced onions and bacon, until onion is somewhat translucent. Add crushed garlic. Stir in for about 30 seconds. Add diced tomato and deglaze pan (cook until alcohol has evaporated) with vodka. Add crushed tomatoes. Reduce sauce until thickened. Add cream. Season with salt and pepper. Add to pasta, toss and serve. --------------------------------------------------------------------------- Penne Pasta with Pink Vodka Sauce 4 tablespoons unsalted butter 6 shallots, thinly sliced 1 tablespoon tomato paste 1/4 to 1/2 cup vodka 2 tablespoons fresh thyme, minced or 2 teaspoons dried thyme 2 tablespoons fresh basil, minced or 2 teaspoons dried basil 1 1/2 cups whipping cream 3/4 cup grated fresh Parmesan cheese 1 pound penne pasta salt & black pepper, to taste Melt butter in a large skillet over medium heat. Add shallots and saute until very tender and beginning to color, about 10 minutes. Add tomato paste. Stir in well, allowing tomato paste to caramelize somewhat. Add the vodka, then simmer until the sauce slightly thickens about 10 minutes. Add herbs and saute 1 minute more. Add the whipping cream and 1/2 cup of the Parmesan cheese and stir to combine. Boil the pasta to the desired doneness. Add the drained pasta to the sauce and toss to coat. Season to taste with salt and pepper. Top the pasta with the remaining Parmesan cheese and serve. Serves 4