Chef Tony Hamati from Schmooze Restaurant shares a recipe for penne pasta with a vodka twist marinara sauce.
• 1 pound of Penne Regate pasts
• 1/2 cup of shallots
• 1/4 cup of green peas
• 1/4 cup of parmesan cheese, grated
• 1 cup of heavy cream
• 1/2 cup of marinara sauce
• 1/4 cup of vodka
• Salt and pepper for taste
Sauté shallots until damp.
Cook pasta separately, al dente (to the tooth).
Add vodka, cook until all alcohol evaporates.
Add heavy cream, reduce by half.
Add marinara sauce, let cook for about 2 minutes.
Add green peas, then toss with pasta and cheese.
Salt and pepper to taste.