(serves 2-3)
Feature: Penne
Ingredients:
- 14 oz penne pasta
- 1 Large Shallot, sliced thinly
- 3 large tomatoes
- ½ cup Heavy cream
- ½ cup - 1 cup Parmigiano Reggiano
- 1 cup Vodka of your choice (divided into ½ cup measurements
Step One: place your tomatoes in a pot of water and bring to a boil. Let simmer for 5-10 minutes. Remove from heat, with an option to place in an ice bath.
Step Two: Score the tomatoes and carefully peel the skin off the flesh. Slice in half and remove the seeds from the tomatoes.
Step Three: Place your sliced shallot into roughly 2-3 tablespoons of hot olive oil in a pan over medium heat. Stir consistently and wait for the shallots to get somewhat translucent.
Step Four: Add the peeled tomatoes, mushing slightly with a spoon until incorporated. Add ½ cup of vodka to the shallots and let the alcohol dissolve into the shallots. Let cool, and place in a blender until it reaches a smooth consistency.
Step Five: Prepare your pasta either by boiling or using the Felicetti Pronto Method. We recommend Felicetti Organic Penne, or Monograno Pache. Bring the pasta only to al dente or slightly firmer; it will continue to cook in the following steps.
Step Six: Add the pureed pasta sauce back to your pan, and raise the heat to high. Add the remaining vodka, in small increments to taste. Add a generous pinch of salt to taste.
Step Seven: Add your al dente or rehydrated pasta and ½ cups of cold heavy cream—stir for another 2-3 minutes. Add the Parmigiano Reggiano in increments to taste, stirring until fully incorporated.
Step Eight: Plate, and enjoy. Buon Appetito!
