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Entrees
Makes 8 servings
1 pound penne pasta 4 teaspoons extra virgin olive oil ½ cup chopped onion 3 cloves garlic, peeled and minced 1 can (35 ounce) Italian plum tomatoes with juices (unsalted if possible) ½ cup vodka ⅔ cup heavy cream ¼ teaspoon kosher salt ¼ teaspoon hot pepper flakes (to taste) 2 tablespoons freshly chopped parsley
Cook pasta according to package directions, drain, and reserve. Preheat Cuisinart™ Electric Skillet to 200°F; add oil and stir to coat surface. Add onion and cook until softened, about 3-5 minutes. Add garlic and stir 1 minute; do not let burn. Add tomatoes, chopping them up with a spoon. Bring to a boil; lower heat to simmer and cook uncovered until slightly thickened, about 10 minutes. Add vodka; simmer 2 to 3 minutes. Add cream; simmer 2 minutes. Season with salt and hot pepper flakes. Toss pasta with ½ the sauce in a warm bowl. Ladle the remaining sauce on top. Garnish with chopped parsley.
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