Recipe courtesy of Keith Neubert
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Extra-virgin olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, diced
  • 1/4 cup vodka
  • 1/4 cup white wine
  • 2 (16 ounce) cans of diced tomatoes
  • 1/2 cup heavy cream
  • 1 teaspoon of fresh rosemary, finely chopped
  • Kosher salt and freshly ground pepper, to taste
  • Penne pasta
  • Parmesan cheese

Directions

Heat olive oil in saucepan on medium heat. Add onion and garlic and cook until soft. Add vodka and wine and cook for 5 minutes. Add tomatoes and cook at a simmer for 8 minutes. Add heavy cream and chopped rosemary and cook over low heat for 10 minutes, until the flavors have combined. Season the sauce with salt and pepper. Cook pasta in boiling water for 8-10 minutes or until done. Toss pasta with sauce and cheese and serve.

Recipe courtesy of Keith Neubert
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