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Ingredients
- 1 pound penne pasta (453 grams)
- 2 tablespoons extra Virgin Olive Oil
- 2 shallots or a small onion
- 28 ounces can of plum tomatoes (800 grams)
- 1 cup heavy cream (240 ml)
- 1/2 cup vodka(120 ml)
- 1/2 cup Parmigiano Reggiano
- Salt and fresh cracked black to taste
- 5 basil leaves
Instructions
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In a large sauté pan add oil and shallots.
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On medium heat stir until golden, you can add a little salt to let the shallots sweat.
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For a smooth vodka sauce purée your tomatoes with an immersion blender.
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Add the tomatoes to the oil and onions, give it a good stir and add vodka.
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Lower the heat and let it cook for about 30 minutes.
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Taste and adjust your salt and pepper.
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Now add heavy cream.
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Bring a large pot filled with water and salt to boil.
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Drop your pasta and reserve about a cup of pasta water.
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Drain and add pasta to the vodka sauce. Stir, add the basil.
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Add a little of the pasta water and Parmigiano. Stir until creamy and delicious.
