Penne Alla Vodka

🥘 Ingredients

• Parmesan
  1/2 c
• fresh oregano
  2 Tbsp
• garlic
  3 cloves
• heavy cream
  1 c
• olive oil
  4 tbsp
• onions
  2
• oregano
  1/2 tbsp
• penne pasta
  12 oz
• pepper
  1/2 tsp
• red pepper flakes
  1/2 tsp
• salt
  3 tsp, 2 Tbsp
• vodka
  1 c
• whole tomato
  2 28-oz cans

🍳 Cookware

• medium (11-inch) Dutch oven
• food processor

1. 1

   Preheat the oven to 375°F.
2. 2

   Heat the olive oil in a medium (11-inch) Dutch oven , such as Le Creuset, over medium-low heat. Add the onions and cook for about ⏱️ 5 minutes , until the onions are translucent. Add the garlic , oregano , and red pepper flakes and cook for just ⏱️ 1 minute . Add the vodka and simmer for 5 to ⏱️ 7 minutes , until the mixture is reduced by half. With clean hands, crush each whole tomato into the pot. Add 2 teaspoons of salt and 1/2 teaspoon of black pepper . Cover the pot with a tight-fitting lid and bake for ⏱️ 1.5 hours .

   olive oil: 4 tbsp, onions: 2, garlic: 3 cloves, oregano: 1/2 tbsp, red pepper flakes: 1/2 tsp, vodka: 1 c, whole tomato: 2 28-oz cans, salt: 2 tsp, pepper
3. 3

   Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the penne pasta and cook according the directions on the package. Drain and set aside.

   salt: 2 Tbsp, penne pasta: 12 oz
4. 4

   Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. (You can also use a blender.) Return the tomato mixture to the pot. Add the fresh oregano , heavy cream , 1 teaspoon of salt , and 1/2 teaspoon pepper and simmer partially covered for ⏱️ 10 minutes . Add the pasta to the sauce and cook for ⏱️ 2 minutes . Off the heat, stir in 1/2 cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.

   fresh oregano: 2 Tbsp, heavy cream: 1 c, salt: 1 tsp, pepper: 1/2 tsp, Parmesan: 1/2 c