Pasta Day: Penne With Vodka-Tomato Sauce

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* Exported from MasterCook *

 

Penne With Vodka-Tomato Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 79

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 small yellow onion -- chopped

1/2 cup vodka

1 cup tomato purée

salt

1/8 teaspoon cayenne pepper -- or to taste

1/4 up soft or silken tofu

1/2 cup soy milk or milk

1 tablespoon fresh minced tarragon

OR 1 teaspoon dried tarragon

1 teaspoon orange zest

1 pound penne

 

Serves 4

 

Although the combination may seem unusual, penne with vodka sauce is a

popular item on many restaurant menus in Rome. A touch of tarragon is a

sweet surprise in this version, and tofu and soy milk stand in for the

traditional heavy cream. Adjust the cayenne according to taste. For a

smooth sauce, strain it before tossing with the pasta.

 

Heat the oil in a large skillet over medium heat. Add the onion and cook

for 5 minutes or until softened. Carefully add the vodka, allowing the

alcohol to burn off. Stir in the tomato purée, salt to taste, and the

cayenne. Simmer over low heat. Combine the tofu and soy milk in a food

processor and purée. Stir the soy mixture into the sauce, add the tarragon

and orange zest, and cook over low heat to blend the flavors. Cook the

penne in a large pot of salted boiling water, stirring occasionally, until

it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it

and place in a shallow serving bowl. Add the sauce, toss to combine, and

serve immediately

 

Other pasta choices: ziti or other tubular pasta

 

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