Ingredients
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454 grams penne pasta
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1 cup frozen peas (optional)
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2 tablespoons olive oil
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1 tablespoon butter
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2 garlic cloves, smashed
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1/4 cup vodka
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1-3/4 cups pureed tomatoes (passata)
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1/2 cup to 1 cup whipping cream
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Salt and freshly ground pepper, to taste
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Hot pepper flakes, to taste
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Freshly grated parmesan, to taste
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1 teaspoon dried oregano
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1/4 cup fresh diced tomatoes, to garnish (optional)
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1 tablespoon chopped parsley, to garnish
Directions
- Bring large pot of boiling water to a boil. Generously salt.
- Add pasta and cook until al dente. If using peas, just before draining the pasta, add the peas, they will cook with the residual heat.
- Meanwhile, in skillet over medium heat, add olive oil and butter. Add garlic and cook until softens and turns lightly golden, about one to two minutes.
- Add oregano and hot pepper flakes.
- Remove pan from heat and add vodka.
- Return pan back to heat and let vodka reduce for one to two minutes. Add tomato puree and bring to a boil.
- Add cream and reduce to simmer, let simmer, until sauce thickens, about five to ten minutes.
- Add pasta. Add some of pasta water to loosen, if needed. Toss to combine.
- Finish with freshly grated Parmesan. Garnish with diced tomatoes and chopped parsley.
