Penne alla Vodka

Serves:3 to 4
Source:Nigella Lawson, NY Times
Time:45 minutes
  • 1/2 cup fine chopped onions
  • 1 tablespoon olive oil, garlic-infused if possible
  • 1 14-ounce can plum tomatoes, or 1 1/2 cups finely chopped fresh tomatoes
  • 1 tablespoon heavy cream
  • 1 pound penne rigate
  • 1/4 cup vodka
  • 2 tablespoons butter
  • salt
  • freshly grated parmesan, for serving

Bring a large pot of lightly salted water to a boil. Place a large saute pan over medium-low hea, and add onion, oil and a sprinkling of salt. Saute onion until soft and beginning to caramelize, about 10 minutes.

Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat.

Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, buttter and salt to taste. Gently mix pene until butter is melted. Add tomato mixture, and mix until pasta is coated.

Serve pasta directly from pot or from a large warmed bowl with grated parmesan, salt, and freshly ground pepper.