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Penne with Creamy Tomato Sauce
Penne with Creamy Tomato Sauce

Penne with Creamy Tomato Sauce

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp olive oil
2 cloves garlic, finely chopped
1/2 tsp crushed red pepper flakes
1 can (28 oz.) diced tomatoes with juice or tomato sauce
1/2 cup vodka
1 cup heavy cream or half-and-half
Salt and pepper to taste
1 pound penne
Kraft Grated Parmesan Cheese
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Let's Make It
In a large skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook while stirring for 1 minute. Add the tomatoes and cook 5 minutes, stirring constantly. Add vodka and cook, stirring occasionally for 10 minutes or until mixtures gently simmers, and the sauce thickens slightly. Stir in cream and season to taste with salt and pepper. Cool 10 minutes.
Transfer the sauce to a blender or food processor and pulse until a coarse puree. Return to saucepan and heat gently until thickened and hot, but do not boil.
Cook penne according to package directions. Drain pasta, reserving about 1/2 cup pasta water. In large bowl combine sauce and pasta- adding pasta water if necessary. Top with grated cheese and serve.
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