A Penne alla Vodka Connoisseur

If there is penne alla vodka on a menu, you can be sure that is what I am ordering.  I have this obsession with this pasta dish and worked on finding/creating a recipe so I can make it anytime I have the craving.  I'd like to share these two wonderful recipes that I have.

Recipe #1

2 tablespoons olive oil

2 cloves garlic, minced

1 (28 ounce) can whole peeled tomatoes

1/2 cup chopped fresh basil

salt and pepper to taste

crushed red pepper flakes to taste

1/4 cup vodka

1 pound penne pasta

1 cup heavy cream

1. In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt, pepper and crushed red pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.

Recipe #2

1 pound penne pasta

1 stick butter

2 cloves of garlic, minced

1/2 tsp red pepper (cayenne)

3/4 cup vodka

2 (14-oz) cans crushed tomatoes

9 oz heavy cream

1 1/2 tsp salt

1 cup parmeasan cheese

1. Melt butter and saute garlic, add vodka and red pepper. Simmer 2 minutes on high.
2. Add crushed tomatoes and cook 5 minutes.
3. Add heavy cream and salt, cook 5 minutes.
4. Mix sauce with cooked pasta.
5. Add parmeasan cheese and let sit for 8-10 minutes.

Try them both!  The first recipe is a little healthier and includes some fresh ingredients.  The second recipe is a little more authentic and what I truly love the best, but I did have to throw in a "healthier" version.  Is that even possible with a vodka sauce?

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Until next time.  XO, the Cooking Foodie