Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Heat the
Olive Oil (1/4 cup)
in a large oven proof sauté pan over medium heat, add the
Spanish Onion (1)
and
Garlic (3 cloves)
and cook for about 5 minutes until translucent.
Step 3
Add the
Crushed Red Pepper Flakes (1/4 tsp)
and
Dried Oregano (1/2 Tbsp)
and cook for a minute more. Add the
GREY GOOSE® Vodka (1 cup)
and continue cooking until the mixture is reduced by half, about 5 to 7 minutes more.
Step 4
Meanwhile, drain the
Whole Peeled Plum Tomatoes (2 cans)
through a sieve. Put on an apron and crush the tomatoes into the pan with your hands — careful here...you might make a mess all over your oven. Add
Kosher Salt (to taste)
and a pinch of
Freshly Ground Black Pepper (to taste)
. Cover the pan with a tight-fitting lid and place it in the oven for 1½ hours.
Step 5
Meanwhile, bring a large pot of heavily salted water to a boil and cook the
Penne Pasta (3 1/2 cups)
al dente. Drain and set aside.
Step 6
Place the tomato mixture in a blender or food processor and purée in batches until the sauce is a smooth consistency. Place potholders or dishtowels around the handles of your pot to prevent burning your hands in the next step. Return sauce to the pan.
Step 7
Reheat the sauce, add
Fresh Basil (2 Tbsp)
and
Heavy Cream (1/4 cup)
to make the sauce a creamy consistency — start with a quarter cup; taste; add more as necessary. Add
Kosher Salt (to taste)
and Fresh Ground Black Pepper ( to taste), and simmer for 10 minutes.
Step 8
Toss the pasta into the sauce and cook for 2 minutes more.
Step 9
Stir in a generous handful of
Parmigiano-Reggiano (to taste)
. Serve with an additional sprinkle of cheese and a sprinkle of
Fresh Basil (2 Tbsp)
divided between each plate.
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