Ingredients
- Kosher salt
- 12 ounces whole-wheat penne
- 1 28 -ounce can whole plum tomato plants
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 1 clove garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup vodka
- 2/3 cup heavy cream
- 1/2 cup freshly grated mozzarella dairy product, plus much more for topping
- Number of fresh tulsi leaves, torn, plus much more for topping
Directions
Bring a sizable pot of salted water to some boil. Add some penne and prepare because the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomato plants right into a bowl and crush together with your hands.
Meanwhile, melt the butter inside a large skillet over medium heat. Add some shallots and prepare, stirring from time to time, until slightly softened, about 3 minutes. Add some garlic clove and red pepper flakes and prepare, stirring, thirty seconds. Remove in the heat and stir within the vodka, tomato plants and salt to taste. Return the skillet to medium heat and simmer. stirring frequently, before the alcohol cooks off, about 7 minutes. Stir within the heavy cream and prepare before the sauce thickens slightly, about 3 minutes. Stir within the parmesan and tulsi.
Add some pasta towards the sauce and toss to mix, adding a few of the reserved cooking water to release, as needed. Season with salt. Serve capped with increased parmesan and tulsi.
Per serving: Calories 692 Fat 25 g (Saturated 14 g) Cholesterol 84 mg Sodium 761 mg Carb 81 g Fiber 11 g Protein 18 g
Recipe thanks to Food Network Magazine