Penne A La Vodka

Yummy! Can’t go wrong with this easy to prepare recipe. Goes well with toasted garlic bread.

• 1-tablespoon olive oil
• 1 onion, chopped
• 10 sun dried tomato halves, chopped or julienned
• 1 (28 ounce) can crushed tomatoes
• 1/4 teaspoon dried oregano
• 6-8 fresh basil leaves, chopped or
• 1/8 teaspoon dried basil leaves
• 1-teaspoon salt
• 1/2-teaspoon fresh ground pepper
• 8 tablespoons butter, divided
• 12 ounces fresh white mushrooms, quartered, about 3 cups
• 1/8 teaspoon crushed red pepper flakes (to taste)
• 1/2-cup vodka
• 3 cups heavy cream
• 1-tablespoon kosher salt
• 1 1/2 lbs. penne pasta
• 1/4 cup dry Parmesan cheese, plus additional for the table

Heat the oil in a large saucepan; when hot, sauté the onions until golden brown, about 5 minutes. Add sun dried tomatoes and crushed tomatoes to the saucepan. Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors. 

While the sauce is cooking, heat 4 tablespoons of the butter in a skillet over medium heat. Sauté the mushrooms and hot pepper flakes until the mushrooms are golden. Carefully add the vodka and simmer for 5 minutes to cook off the alcohol. Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta. 

Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well. Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, and then add Parmesan cheese and mix thoroughly. Stir in additional sauce and mix.