Spicy Mary Penne Alla Vodka
Easy meals are an essential, as long as the shortcuts don't sacrifice taste. Here’s a cleaver recipe hack; the secret ingredient is Harvest Bloody Mary Mix. Made with a mixture of vegetables, including beets, celery, and carrots, the mix elevates this classic Italian dish in a whole new wonderful (and simple) way.
Ingredients:
- Penne pasta, cooked al dente
- 2 tbsps. extra virgin olive oil
- 1 small yellow onion, small dice
- 4 garlic cloves, grated
- 1/4 tsp. red chili flakes
- 1/4 tsp. dried oregano
- 1/2 cup vodka
- 32 oz jar The Real Dill Harvest Bloody Mary Mix
- 25 oz can of crushed tomatoes in rich puree
- 14.5 oz can of diced tomatoes (drained)
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus additional for serving
- Salt and freshly ground black pepper to taste
- Fresh basil, thinly sliced, for garnish
Directions:
- Cook the penne al dente, according to package instructions.
- To a Dutch oven, add the extra virgin olive oil and place over medium heat. When hot, but not smoking, add the onion and sauté until softened, about 5 minutes. Add the garlic, chili flakes, and oregano and cook for an additional 30 seconds. Add the vodka and cook for one minute. Add the tomatoes and Harvest Bloody Mary Mix and bring to a boil. Once boiling, reduce the heat and gently simmer for 30 minutes to thicken.
- Carefully transfer the sauce to a food processor fitted with a blade attachment. Carefully, blend on high until well blended. Return the sauce to the Dutch oven and place over low heat. Stir in the heavy cream, mix to blend, and cook until heated through.
- Taste and adjust the season with salt and pepper as needed. Toss with the drained pasta. Serve with fresh basil and additional parmesan cheese, if desired.
Recipe made in collaboration with @simmerandsauce.
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