Recipe: Tomato-Cream Penne with Vodka (using evaporated milk)

TOMATO-CREAM PENNE WITH VODKA

"This dish, officially known as Penne alla Vodka, is a staple on the menus of many posh Italian restaurants. The rose sauce, however, is traditionally made with cream, which can taste extremely rich and make you feel a bit queasy afterwards. This version solves the richness dilemma by substitute evaporated milk for cream."

2 can (28 oz each) peeled whole tomatoes, drained
2 cups 2% evaporated milk (250 ml)
2 tbsp. Olive oil (30 ml)
8 cloves garlic, crushed
1 tsp salt (5 ml)
1 tsp basil (5 ml)
1/2 tsp. oregano (2.5 ml)
2 tbsp vodka (30 ml)
1 lb. Dried penne pasta (450 g)
Freshly ground black pepper

Puree the tomatoes in a blender or food processor until smooth. Add the evaporated milk and blend until combined.

Put a large pot of salted water on to boil for the pasta.

Heat the olive oil over medium heat in a large, deep skillet or wok - either way, make sure it's large enough to hold the tomato mixture. add the garlic and saute for a minute or two - don't let the garlic brown. Add the tomato mixture and simmer, stirring occasionally. Don't be concerned if the sauce turns a but foamy - this will disappear as it thickens. If the sauce starts to sputter, turn down the heat.

After about 15 minutes of simmering, add the salt, basil and oregano, crushing them between your fingers as you add them to bring out the flavors. Simmer for another 5 minutes.

Add the penne to the pot of boiling water and cook until al dente, about 8 minutes. Drain.

While the pasta is cooking, the sauce will have turned orange and should have reduced by about half. If it has not reached this much, continue to simmer for about 5 minutes or so.

Stir in the vodka and simmer for another 5 minutes. Add freshly ground black pepper to taste. Ladle over the penne in shallow bowls.

Makes 4-6 servings
Source: Vegetarian Comfort Food by Jennifer Warren