Recipe courtesy of Rachael Ray
Total:
3 hr 25 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 25 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 pounds plum tomatoes
  • 2 tablespoons EVOO, plus more for drizzling
  • About 2 tablespoons fresh thyme leaves, finely chopped
  • Salt and freshly ground pepper
  • 4 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 cup vodka
  • 1/2 cup chicken stock
  • 1 cup mascarpone cheese
  • Generous handful fresh basil leaves, torn
  • 1 pound penne rigate or other short-cut pasta
  • 1 cup diced fresh mozzarella
  • 1 cup shredded Parmigiano-Reggiano

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.

Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.

Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.

Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.

When you are ready to serve, preheat the oven to 375 degrees F.

Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.

Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.

IDEAS YOU'LL LOVE

Roasted Asparagus with Orange Glaze

Recipe courtesy of Tiffani Thiessen

Penne alla Vodka

Recipe courtesy of Food Network

Penne with Sun-Dried Tomato Pesto

Recipe courtesy of Giada De Laurentiis

Penne with Vodka Sauce

Recipe courtesy of Giada De Laurentiis

Tomato Vodka

Recipe courtesy of Alton Brown

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here