Connola’s Penne With Vodka Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Connola, Pasta | 4 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 2 | Cloves Garlic, sliced | |
| 28 | oz | Can Italian plum tomatoes |
| 1 | c | Heavy cream |
| 1/4 | c | Vodka |
| 1 | lb | Penne pasta |
| 1 | T | Parmesan cheese |
| Crushed red pepper, optional | ||
| Parsley, Basil Chives for | ||
| garnish |
INSTRUCTIONS
Saute onion in olive oil until translucent. Add garlic and saute another 30 sec. Add tomatoes and cook about 1/2. Add cream, stirring quickly, parmesan, vodka and bring to a boil. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Serve over cooked pasta. Can garnish with chopped basil, parsley or chives. Sprinkle w/parmesan cheese and red pepper if desired. From: Connie Rizzo (NOTE: this is what I came up with from Donna Hart's suggestions. Donna also suggested using Pepper Vodka if you like a zip in your sauce.) Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Dec 03, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 692
Calories From Fat: 227
Total Fat: 25.8g
Cholesterol: 82.6mg
Sodium: 43.4mg
Potassium: 97.1mg
Carbohydrates: 88.1g
Fiber: 4.6g
Sugar: 1.4g
Protein: 16.3g