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Valentine's Day Recipes
Penne alla Vodka
By Jennifer Warren, Vegetarian
Comfort Food
INGREDIENTS
2 (28 oz) (796 ml) cans peeled whole
tomatoes, drained
2 cups 2% evaporated milk (250 ml)
2 tbsp. Olive oil (30 ml)
8 cloves garlic, crushed
1 tsp salt (5 ml)
1 tsp basil (5 ml)
1/2 tsp. oregano (2.5 ml)
2 tbsp vodka (30 ml)
1 lb. Dried penne (450 g)
freshly ground black pepper
For: 4 - 6 servings.
PREPARATION
1. Puree the tomatoes in a blender or food processor until smooth.
Add the evaporated milk and blend until combined.
2. Put a large pot of salted water on to
boil for the pasta.
3. Heat the olive oil over medium heat in
a large, deep skillet or wok – either way, make sure it’s
large enough to hold the tomato mixture. add the garlic and
sauté for a minute or two - don't let the garlic brown.
Add the tomato mixture and simmer, stirring occasionally. Don't
be concerned if the sauce turns a but foamy - this will disappear
as it thickens. If the sauce starts to sputter, turn down the
heat.
4. After about 15 minutes of simmering,
add the salt, basil and oregano, crushing them between your
fingers as you add them to bring out the flavours. Simmer for
another 5 minutes.
5. Add the penne to the pot of boiling water
and cook until al dente, about 8 minutes. Drain.
6. While the pasta is cooking, the sauce
will have turned orange and should have reduced by about half.
If it has not reached this much, continue to simmer for about
5 minutes or so.
7. Stir in the vodka and simmer for another
5 minutes. Add freshly ground black pepper to taste. Ladle over
the penne in shallow bowls.
