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- Ingredients
- Recipe
- Olive oil1/2 cup
- Onion1/2 unit(s)
- Garlic Cloves2 unit(s)
- Pepperoni Pepper1/4 teaspoon
- Dried Oregano1/2 teaspoon
- Vodka1/2 cup
- Peeled Tomato1 can(s)
- Salt to taste
- Pepper to taste
- Sour cream1/2 cup
- Grated Parmesan1/2 cup
- Sun-dried tomato100 g
- Penne Noodles250 g
- Fresh Basil2 tablespoon
- Chop the onion and garlic and set aside
- Heat the oil in a pan over medium/low heat.
- Place the chopped onion, minced garlic, pepper and oregano in the pan, stirring until the onion is soft and the garlic is fragrant.
- Add the vodka, and let it boil for 5 minutes.
- After reducing the vodka, add the sun-dried tomatoes, the peeled tomatoes, salt and pepper.
- Cover and cook over low heat for 10 minutes.
- Transfer the sauce to a blender, and blend until smooth.
- Return the sauce to the pan and add the cream and Parmesan. Cook over high heat, uncovered, for 10 minutes.
- To cook the pasta, put water with salt in a pan and bring to a boil. Then add the macaroni, and cook until al dente. If in doubt about the point, follow the noodle package's recommendation.
- Drain the pasta, and toss with the sauce.
- Serve with basil leaves and grated parmesan.
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