Equipment
- High-rimmed pot
Ingredients
- Protein sausage or chicken
- Veggies roasted broccoli
- 4 cloves of garlic
- 1 shallot or 1/2 onion
- 3 Tbsp. oil
- 2 oz vodka
- 3 Tbsp. tomato paste
- 14 oz crushed tomatoes
- 3/4 tsp. salt
- 1/2 tsp. red pepper flakes
- 12 oz penne
- 3/4 cup heavy cream
- 1/2 cup parmesan
- 1/4 cup pasta water or more
- Parsley
Instructions
- Optional: Cook any protein you want to add (we did sausage) and remove.
- Optional: Roast any veggies. (We did broccoli.)
- Mince up the garlic and chop the shallot.
- In your pot, heat the oil and add the shallot. Cook until deeply golden (2-3 minutes).
- Add the garlic and cook for 30 seconds.
- In goes the vodka and reduce for 2 minutes.
- Stir in the tomato paste and then add the crushed tomatoes, salt, and red pepper flakes.
- Simmer for 15 minutes, and while that happens, cook your pasta until al dente.
- Reserve some pasta water for the sauce.
- Reduce the heat and add the heavy cream and shredded Parmesan cheese.
- Once warm, stir in the pasta, pasta water, and any protein/veggies.
- Plate and garnish with chopped parsley and more Parmesan!
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make a meal gluten-free. This one is an easy one. Make sure you are using gluten-free pasta! My go-to brands are Barilla and Bionaturae (from Thrive Market)!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
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