This is one of those pasta recipes where the pasta really takes a back seat to the sauce. The sauce really is amazing, or as one of my kids would say, "Killer!"
My Private Note
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- 1Coarsely chop the garlic.
- 2Find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end.
- 3Heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes.
- 4If using fresh tomatoes, cut them into 1-inch pieces.
- 5Add the fresh or canned tomatoes to the pan and cook for 20 minutes.
- 6Season to taste with salt and pepper, then add the red pepper flakes.
- 7Bring a large pot of cold water to a boil.
- 8Meanwhile, place the pan with the sauce over low heat and let it simmer while you cook the pasta.
- 9Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes.
- 10How long it cooks really depends on the brand of pasta.
- 11You should let it go for 1 minute less than for normal al dente.
- 12Meanwhile, coarsely chop the parsley.
- 13Drain the pasta and add it to the pan with the tomato sauce.
- 14Add the vodka, mix very well, and raise the heat to medium.
- 15Saute for 1 minute, stirring the pasta vigorously with a wooden spoon.
- 16Add the cream, and taste for salt and pepper.
- 17Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley.
- 18Transfer pasta to a serving dish, and serve immediately.
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Nutritional Facts for Attack of the Killer Tomato Sauce with Penne
Serving Size: 1 (251 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 540.1
- Calories from Fat 249
- Total Fat 27.7 g
- Saturated Fat 10.9 g
- Cholesterol 54.3 mg
- Sodium 24.9 mg
- Total Carbohydrate 66.0 g
- Dietary Fiber 9.8 g
- Sugars 3.0 g
- Protein 7.6 g