This is one of my favorite dishes to order anytime we go out for Italian food. What’s there not to love? pasta? tomato cream sauce? that sharpness that you get from the vodka? I always thought this was too complicated to make at home until I tried out this recipe. Not only is it easy, it’s just as good, if not better than any restaurant version I’ve had. The best part if that I can make it lighter by adding less heavy cream and cheese. Just the thought of this is making me want to run to my fridge, take out this tupperware of goodness, pop it in the microwave and into my mouth… but I am trying to be good so I won’t. Also how cute is the shape of this campanelle pasta??
recipe courtesy: the pioneer woman
- 1 pound Pasta
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Chopped Finely
- 2 cloves (to 3 Cloves) Garlic, Chopped
- 3/4 cups (to 1 Cup) Vodka
- 1 can (About 14 Oz.) Tomato Puree
- 1 cup Heavy Cream
- 1 pinch Red Pepper Flakes
- 1/4 teaspoon (to 1/2 Teaspoon) Salt
- Freshly Ground Black Pepper, To Taste
- 1 cup Grated Parmesan Cheese
Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. I turned my burner off for this step, just to be safe. Stir and cook for one to three minutes. Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
Pour mixture into large serving bowl. Garnish with more Parmesan cheese.