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
Nutritional information per serving (sauce only): Calories 589 (424% from fat) • carb. 42g • pro. 9g • fat 29g • sat. fat 12g • chol. 58mg • sod. 910mg • calc. 234mg • fiber 12g
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.