February 10, 2014
(Our play on the more traditional “Penne alla Vodka”)
(From Pasta Primo Vino 2009)
1 box (16 oz.) elbow macaroni
1 tablespoon olive oil
1 cup diced sweet onion
2 cloves garlic, minced
1 jar (24 oz.) tomato & basil pasta sauce
1/2 cup heavy cream
1 can (10 oz.) diced tomatoes and green chilies (Rotel is best!)
1/4 cup vodka
grated parmesan (optional)
Prepare macaroni according to package directions. Drain pasta thoroughly. Set aside in a large bowl. Keep warm.
Meanwhile, heat olive oil a medium saucepan, then saute onion until translucent. Add minced garlic and saute, stirring occasionally, just until garlic is fragrant. Add pasta sauce, heavy cream, tomatoes & green chilies, and vodka. Stir to blend completely, and bring to a boil over medium heat. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Sauce should thicken slightly. Add sauce to macaroni.Stir to blend. Sprinkle with grated parmesan, if desired. Serve with Glorie SEYVAL BLANC or JUMPIN JAZZ, two great whites to complement this dish!