Vodka releases flavors from the tomatoes that are alcohol soluble. The alcohol coaxes those flavors out and then disappears. But the alcohol does lend some flavor. It is almost sweet, peppery flavor that makes the tomatoes taste sweeter. If you can taste the alcohol, the sauce hasn’t cooked enough. The cream should be added at the end after the alcohol has cooked out, so that the cream doesn’t de-stabilize and break in the presence of all that acid.)
One 25 oz jar 825 MAIN Marinara Sauce
3/4 cup vodka
1/3 cup heavy cream
1/3 grated Parmagiano Reggiano cheese
In a heavy large skillet add 1 jar of Marinara sauce. Pour 3/4 cup of vodka sauce and simmer for 15 minutes on medium heat till the sauce reduces. Add heavy cream and heat through. Add grated cheese and stir till all melted, cook the penne in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
Prep time: 10 minutes
Cooking time: 20 minutes