From: Good Housekeeping
3/4 cup half and half
1 tsp cornstarch
2 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, pressed
1/4 tsp crushed red pepper
28 oz diced tomatoes
1/4 cup vodka
1 lb penne pasta
1/2 cup grated Parmesan cheese
Heat large covered saucepot of water to boiling on high. In 1-cup measure, combine half-and-half and cornstarch. In 12-inch skillet, heat oil on medium until hot. Add onion and
cook 6 to 8 minutes or until lightly browned and tender, stirring
frequently. Add garlic and red pepper and cook 1 to 2 minutes longer,
stirring. Add tomatoes with their juice and 1/4 teaspoon freshly ground black pepper, and heat to simmering;
cook 4 to 5 minutes or until some liquid evaporates. Add vodka and
continue to simmer 7 to 8 minutes or until slightly thickened. Meanwhile, cook pasta as label directs. Drain and return to pot. To half-and-half mixture in cup, add 1/4 cup tomato mixture and
stir to combine; pour into skillet. Heat sauce to boiling on
medium-high. Cook 2 minutes longer, stirring occasionally. Remove vodka sauce from heat; stir in Parmesan. Add vodka sauce to pasta in pot; stir to combine. Spoon pasta into shallow bowls; sprinkle with additional Parmesan. Serve with crusty bread, if you like.
What I did differently from the recipe:
I only used a 15-oz can of diced tomatoes and I felt like it was perfect.
What I'll do differently next time:
Thumbs up!! Well, I knew Stephen wouldn't like this (he wouldn't even try it!) because of the tomatoes. But the kids and I all loved it, and what a simple recipe! The flavor was so good and it was a nice change from plain old pasta. I will definitely be making this again in the future!