Easy Italian Recipes

 MAKES 4-6 servings

- 4 tablespoons (2 oz/60 g) unsalted butter
- 2 cloves garlic, minced
- 1 can (28 oz/875 g) plum (Roma) tornato purée
- Pinch of red pepper flakes Sea salt
- 1 lb (500 g) penne
- 1/2 cup (4 fI oz/125 ml) heavy (double) cream
- 1/4 cup (2 fI oz/60 ml) vodka
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese

A Roman chef reportedly invented this pasta dish in the 1980s for a vodka company that wanted to popularize its product in Italy. Although it faded from menus in Italy, it remains a perennial favorite in Italian restaurants in the United States.

Bring a large pot three-fourths full of water to a rolling boil. Meanwhile, in a large frying pan over medium heat, melt the butter. Add the garlic and sauté until lightly golden, about 2 minutes. Stir in the tornato purée, red pepper flakes, and salt to taste. Bring the sauce to a simmer and cook for 5 minutes to blend the flavors.
When the water is boiling, add about 2 tablespoons salt. Add the penne, stir well, and cook, stirring occasionally, until al dente, according to package directions.

Meanwhile, add the cream and vodka to the sauce and bring to a simmer. Cook for 2 minutes longer.
When the penne is ready, scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta. Add the drained pasta to the sauce in the pan and stir and toss over low heat until well coated with the sauce, adjusting the consistency with some of the cooking water if needed. Remove from the heat, add the cheese, and toss again. Transfer to a warmed serving bowl and serve at once.

Buon appetito !