Ingredients
Scale
- 12 ounces Trader Joe’s penne pasta (or any sturdy pasta like rigatoni)
- 2 tablespoons Trader Joe’s extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup Trader Joe’s vodka (or any vodka you prefer)
- 1 (28-ounce) can Trader Joe’s crushed tomatoes
- 1/2 cup Trader Joe’s heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
Substitution tips: If heavy cream feels too rich, you can substitute with half-and-half for a lighter touch. For a dairy-free option, try coconut cream, but note it will change the flavor slightly. And if you’re out of penne, Trader Joe’s fusilli or farfalle work beautifully as well.
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 9-11 minutes. Drain, reserving 1 cup of pasta water, and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. This step always reminds me of Mama Lou’s patience—she believed slow cooking onions was the secret to any great sauce.
- Add the minced garlic and red pepper flakes to the skillet, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic; it should smell warm and inviting.
- Pour in the vodka, stirring occasionally. Let it simmer and reduce by half, about 3-4 minutes. This is where the magic happens—the vodka helps release complex flavors from the tomatoes, a trick Mama Lou never explicitly taught but I’ve come to love.
- Add the crushed tomatoes, stirring well. Bring the mixture to a gentle simmer and cook for 10-12 minutes, stirring occasionally. The sauce will thicken and deepen in color.
- Lower the heat and slowly stir in the heavy cream, allowing it to meld with the sauce. Add the Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta directly into the sauce, tossing to coat. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency. Ouma always says, “The pasta should swim a little in the sauce, not drown!”
- Remove from heat and let it rest for a minute or two. Garnish with fresh basil leaves if using, and an extra sprinkle of Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
