Penne with Vodka Sauce
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Serves 4-6
- 4 tablespoons unsalted butter
- 1 teaspoon hot red pepper flakes, or more to taste
- 1 clove garlic, minced
- 2 tablespoons capers in brine, drained and minced
- 3 cups Backyard Farms Cocktail Tomatoes, diced
- ½ cup vodka
- ½ cup light cream
- Fine sea salt, to taste
- 1 cup grated Parmigiano Reggiano cheese
- 1 pound cooked penne
Melt the butter in a large sauté pan (12-14 inches). Stir in the red pepper flakes and cook about 1 minute over medium heat. Add the garlic and cook until soft. Stir in the capers and cook 1 minute longer.
Add the tomatoes and vodka and cook over medium heat for about 5 minutes, stirring occasionally.
Slowly pour in the cream and cook over low heat for an additional 5 minutes. Add half the cheese and keep the sauce warm.
Cook the penne in 4 to 6 quarts of rapidly boiling salted water until al dente. Drain the penne, reserving ¼ cup of the cooking water.
Transfer the penne to the sauté pan with the reserved water and stir the ingredients well over medium heat until hot. Sprinkle with the remaining cheese and stir to blend.
Transfer the penne to a serving platter and serve hot.
Recipe courtesy of Mary Ann Esposito of Ciao Italia