Penne with creamy vodka‑tomato sauce, enriched with garlic oil, butter and freshly grated Parmesan. A classic of the 60s.
Bring a large pot of lightly salted water to a boil. Cook the pasta al dente, then drain, return to the pot and keep warm.
In a large pan over medium heat, heat the garlic oil, sauté the onions and lightly salt. Add the tomatoes and let simmer for about 15‑20 minutes. Stir in the heavy cream, season and remove the sauce from the heat.
Add vodka and butter to the pasta, season with salt and gently mix until the butter melts. Stir in the tomato sauce until the pasta is fully coated.
Transfer the pasta with sauce to a large pre‑warmed bowl and serve with freshly grated Parmesan.
Nutze unsere App für das beste Erlebnis
