A delicious yet simple pasta recipe from Rocco Dispirito. He says the recipe originates from Tuscany. While most Italian dishes use wine, the vodka leaves a unique tangy flavor.
2 cups Marinara sauce
1 1/2 cups of heavy cream
1 pound penne
1/4 cup of vodka (least expensive kind)
1/4 cup Parmigiano-Reggiano
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon of red pepper flakes
1. Put a big pot of water over high heat and bring to a boil. Add a handful of salt when it starts to simmer..
2. In a sauce pot over a medium flame, heat up the marinara sauce, then slowly pour in the cream, stirring until uniform. Bring the sauce to a gentle simmer, then lower the heat if necessary, and simmer until it reduces slightly. Add the red pepper flakes.
3. When the water comes to a boil, drop the penne in. When the pasta is almost done, pour the vodka into the sauce and raise the heat slightly. Drain the pasta reserving about half a cup of the cooking water. Toss the pasta into the sauce with the Parmigiano-Reggiano, adding a splash of the pasta water if the sauce is very thick. Sprinkle parsley on top and serve.