Penne Without The Vodka

13 ingredients
5 steps

Ingredients

  • 3-5 tablespoons olive oil, divided
  • 1/2 cup chopped yellow onion
  • 4 cloves garlic, crushed
  • 1 (14 1/2-ounce) can plum tomatoes, unsalted and crushed
  • 1/3 cup tomato sauce
  • 1/3 cup white grape juice (not from concentrate)
  • 2 tablespoons raw cane sugar
  • 1/2 teaspoon sea salt, plus more to taste if desired
  • 1/2 cup heavy whipping cream
  • 1 (1-pound) package penne pasta, cooked and drizzled with olive oil to prevent sticking
  • 1/2 cup shredded mozzarella cheese, for topping
  • 2 tablespoons chopped basil, for garnish
  • 1 tablespoon red pepper flakes

Directions

  1. 1
    In a large, deep saucepan over medium heat, warm 2 to 4 tablespoons of the oil. Add the onion and garlic and saute for 2 to 3 minutes, until softened.
  2. 2
    Add the plum tomatoes, tomato sauce, grape juice, sugar, and salt. Using an immersion blender, puree the sauce as it cooks.
  3. 3
    Add the heavy cream and simmer for 20 minutes. Remove from the heat.
  4. 4
    Place the remaining 1 tablespoon of oil in the bottom of a large pasta serving bowl. Add some of the pasta to the bowl and the a few ladles of the sauce. Continue layering the pasta and sauce into the bowl until all has been transferred to the serving bowl. Using tongs or 2 large forks, integrate the sauce into the pasta. Taste and season further with the salt. Continue to toss until well combined.
  5. 5
    Top with the mozzarella cheese and garnish with the basil. Season with the red pepper flakes and serve hot.

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