An Italian-American classic. This is my definition of comfort food!
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 4 servings
1 lb Penne Rigate
3 Tablespoons Olive Oil
Cup Shallot(s) minced
1 Pinch Red Pepper Flakes
1 can Tomatoes, canned crushed
1 Bunch Basil Leaves chopped
Bring a large salted pot of water to boil.
While the water is boiling, mince the shallots finely. Heat the olive oil in a heavy, deep skillet and add the minced shallots. Saute the shallots over medium to low heat until translucent. Season with salt, pepper and a pinch of red pepper flakes.
Add the vodka and crushed tomatoes. Bring sauce to a boil and then turn heat down and simmer gently.
When the water boils, add the pasta and cook for a few minutes less than the package directions. A few minutes before the pasta is done, add the heavy cream to the tomato sauce and stir to combine. Drain the pasta and immediately add the cooked pasta to the sauce, tossing well to combine. Cook the pasta in sauce until done.
Toss with chopped fresh basil and serve. Grated cheese is not usually served with this dish.
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