Penne Pasta

Name: Penne Pasta
Ingredients: 2 lbs penne (prepared); 4 tablespoons olive oil; 2 tablespoons butter; 1 medium onion, finely chopped; 10 garlic cloves, minced; 18 teaspoon dry crushed red pepper; fresh mushrooms, sliced; 2 (35 ounce) canssan marzano plum tomatoes, chopped; 14 cup vodka; 12 cup fresh basil, chopped; 20 cured black olives (pitted & sliced); salt; pepper; 1 cup heavy cream; 1 cup parmigiano-reggiano cheese

15 ingredients

10 steps

Ingredients

2 lbs penne (prepared)
4 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
10 garlic cloves, minced
18 teaspoon dry crushed red pepper
fresh mushrooms, sliced
2 (35 ounce) canssan marzano plum tomatoes, chopped
14 cup vodka
12 cup fresh basil, chopped
20 cured black olives (pitted & sliced)
salt
pepper
1 cup heavy cream
1 cup parmigiano-reggiano cheese

Directions

1

Heat olive oil & butter in heavy saucepan over medium heat.
2

Add onion, cover & cook until onion is translucent, stirring occasionally ~ 5 minutes.
3

Then add garlic, crushed red pepper, mushrooms & cook for another 2 - 3 minutes.
4

Add chopped tomatoes & enough of the liquid from tomatoes to make 5 cups of tomato mixture & cook for ~ 3 minute
5

Stir in vodka & cook for ~ 10 minute on low heat stirring often.
6

Add fresh chopped basil; salt & pepper (to taste) & olives.
7

Simmer gently, uncovered, add heavy cream & stir until sauce thickens.
8

( Sauce should be coarse/thick but, not too chunky).
9

Add sauce to Penne; top with ~ 3/4 cup grated cheese & leave rest of cheese for additional topping.
10

For 1 Lb of Penne reduce tomatoes; cream; vodka by half & garlic to 7 cloves.