Penne with Vodka Sauce perfect for Valentine’s Day dinner
For once that annoying woodchuck, Punxsutawney Phil, did not see his shadow, so that is a gift in itself in February. I call this hump month because we are now more than halfway through winter, give or take a few weeks if Mother Nature is in a bad mood. And this year, February is the month of choice if you are a candidate running for president — it is a leap year so an extra day of rallies, blitz ads and promises, promises, promises … aren’t we lucky.
February is a month that still draws us to crave comfort foods that keep us warm and satisfied. Chili, soups, stews, spicy pasta dishes and casseroles get my vote. And the sweetest thing happens right in the middle of February, we pour out the love on Valentine’s Day. Share the love with rich and decadent pasta with vodka sauce and put a little spark in Valentine’s Day! It’s the best thing about February.
PENNE WITH VODKA SAUCE
½ lb. penne rigate (penne with lines)
2 T. unsalted butter ½ t. hot red pepper paste (or more if you wish) 1 clove garlic minced
1 c. pureed fresh or canned plum tomatoes ¼ c.vodka ½ c. heavy cream
Fine sea salt to taste ½ c. grated ParmigianoReggiano cheese
2 T. reserved pasta cooking water
Melt the butter in a large sauté pan. Add the garlic and cook until soft. Stir in the red pepper paste and cook about 1 minute over medium heat.
Add the tomatoes and vodka and cook over medium heat for about 5 minutes, stir occasionally.
Lower the heat and slowly pour in the cream and cook over low heat for an additional 5 minutes. Add half the cheese, cover and keep the sauce warm while the penne are cooking.
Cook the penne in 4 to 6 quarts of rapidly boiling salted water until al dente. Drain the penne, reserving 2 tablespoons of the cooking water.
Transfer the penne and reserved cooking water to the sauce and stir the ingredients well over medium heat until hot. Sprinkle on the remaining cheese and stir to blend.
Transfer the penne to a serving platter. Serve hot. Serves 4.