Remove term: Penne Florentine a la Vodka Penne Florentine a la Vodka

Penne Florentine a la Vodka

Here’s what you’ll need:

  • 1 ( 16-ounce) box penne pasta
  • 3 tablespoons butter or margarine
  • 1 onion, finely diced
  • 1 clove fresh garlic, minced
  • ½ teaspoon red-pepper flakes
  • 1 cup vodka
  • (28-ounce ) can tomato puree
  • 1 cup heavy cream or ½ cup nondairy sour cream
  • 1/2 teaspoon salt
  • 2 cups firmly packed baby spinach leaves
  • ½ cup grated Parmesan, for dairy meals

Cook the pasta in a large pot of boiling heavily salted water until al dente, according to package directions. Drain. Meanwhile, prepare the sauce: Melt the butter or margarine in a large skillet over medium heat. Add the onion and cook until shiny and translucent, 4 – 5 minutes. If it starts to brown, lower the heat. Add the garlic and cook for 1 minute. Season with the red pepper flakes. Remove from the heat and carefully add the vodka. Return the pan to the heat and simmer for 3 minutes to cook off the alcohol. Add the tomato puree. Mix well. Add the heavy cream or nondairy sour cream. Simmer for 5 minutes. Season with the salt. Add the spinach and cook until wilted, 1-2 minutes.

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Recipe by Susie Fishbein