Prep time: 5 minutes
Total time: 35 minutes
8 tablespoons unsalted butter
1 small yellow onion, diced
1 shot vodka
1 (15-ounce|400 gram) can crushed tomatoes
1 cup|237 ml heavy cream
kosher salt and freshly ground black pepper, to taste
1 pound|454 grams penne pasta
parmesan cheese, for serving
minced parsley, for serving
- Melt the butter in a large skillet over medium heat. Add the onion and cook until soft, 3 to 4 minutes. Add the vodka and cook until evaporated, about 2 minutes. Add the tomatoes and cook 20 minutes, stirring occasionally. Add the heavy cream and cook 5 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 11 minutes. Drain and transfer to the skillet with the sauce, tossing to coat. Season with salt and pepper and divide among bowls. Top with parmesan cheese and parsley to serve.
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