Skip to main content

Penne Without the Vodka

3.0

(2)

Image may contain Cutlery Fork Food Pasta Meal and Dish
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

No vodka is needed for this spin on the classic Italian-American pasta dish.

Recipe information

  • Yield

    Serves 4

Ingredients

3–5 tablespoons olive oil, divided
1/2 cup chopped yellow onion
4 cloves garlic, crushed
1 (14 1/2-ounce) can plum tomatoes, unsalted and crushed
1/3 cup tomato sauce
1/3 cup white grape juice (not from concentrate)
2 tablespoons raw cane sugar
1/2 teaspoon sea salt, plus more to taste if desired
1/2 cup heavy whipping cream
1 (1-pound) package penne pasta, cooked and drizzled with olive oil to prevent sticking
1/2 cup shredded mozzarella cheese, for topping
2 tablespoons chopped basil, for garnish
1 tablespoon red pepper flakes

Preparation

  1. Step 1

    In a large, deep saucepan over medium heat, warm 2 to 4 tablespoons of the oil. Add the onion and garlic and sauté for 2 to 3 minutes, until softened.

    Step 2

    Add the plum tomatoes, tomato sauce, grape juice, sugar, and salt. Using an immersion blender, purée the sauce as it cooks.

    Step 3

    Add the heavy cream and simmer for 20 minutes. Remove from the heat.

    Step 4

    Place the remaining 1 tablespoon of oil in the bottom of a large pasta serving bowl. Add some of the pasta to the bowl and the a few ladles of the sauce. Continue layering the pasta and sauce into the bowl until all has been transferred to the serving bowl. Using tongs or 2 large forks, integrate the sauce into the pasta. Taste and season further with the salt. Continue to toss until well combined.

    Step 5

    Top with the mozzarella cheese and garnish with the basil. Season with the red pepper flakes and serve hot.

Image may contain: Food, Bread, and Pita
Reprinted with permission from My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspirationby Yvonne Maffei, Agate Surrey, 2016. Buy the full book from Amazon.
Read More
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.