Food Network: Penne with Vodka Sauce

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Penne with Vodka Sauce
Recipe courtesy Giada De Laurentiis

Ingredients
1 quart Simple Tomato Sauce, recipe follows, or
store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Instructions
Simmer the tomato sauce and vodka in a heavy large
skillet over low heat until the mixture reduces by 1/4, stirring often, about 20
minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat

until the sauce is heated through. Stir in the Parmesan cheese until melted and
well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente,
tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain
the pasta and transfer it to the pan with the sauce, and toss to coat.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped

2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high
heat. Add onion and garlic and saute until soft and translucent, about 2 minutes.
Add celery and carrot and season with salt and pepper. Saute until all the
vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and
reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove
bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted
butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until
smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup
portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes