Penne Vodka

There are many variations of this classic vegetarian dish. Better than a bloody mary!

by Smirnoff

Ingredients

Cook the pasta according to package directions.

Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft.

Pour in the vodka, being careful if your stove has an open flame

Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low.

Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible.

Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter.

Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

	400 g	Penne Pasta
	3	Garlic Cloves (crushed)
	1	Medium Onion (finely chopped)
	2 Tbs	Olive Oil
	1 Can	Tinned Tomatoes
	1 Tbs	Tomato Purée
	250 mls	Double Cream
	1 pinch	Red Pepper Flakes (for added heat)
	1 Handful	Grated Parmesan (to serve)