Penne alla Vodka

== Description ==
Always check the ingredients to make sure the product is vegan.
== Ingredients ==
* salt
* 1 x 35-ounce can Italian plum tomatoes with their liquid
* 1 pound penne
* ¼ cup extra-virgin olive oil
* 10 cloves garlic, peeled
* crushed hot red pepper
* ¼ cup vodka
* ½ cup heavy vegan cream (you can order it from veganstore.com or make your own by blending silken tofu and soy milk)
* 2 tablespoons soy margarine or olive oil for finishing the sauce, if you like
* 2 to 3 tablespoons chopped fresh Italian parsley
* ¾ cup soy Parmesan, plus more for passing if you like
== Directions ==
# Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
# Pour the tomatoes and their liquid into the work bowl of a food processor.
# Using quick on/off pulses, process the tomatoes just until they are finely chopped (longer processing will aerate the tomatoes, turning them pink)
# Stir the penne into the boiling water.
# Bring the water back to a boil, stirring frequently.
# Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
# Meanwhile, heat the olive oil in a large skillet over medium heat.
# Whack the garlic cloves with the side of a knife and add them to the hot oil.
# Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes.
# Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan.
# Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes.
# Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
# Just before the pasta is done, the garlic cloves out of the sauce and pour in the cream.
# Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce.
# If the skillet is large enough to accommodate the sauce and pasta, the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
# If not, drain the pasta, return it to the pot, and pour in the sauce.
# Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
# Check the seasoning, adding salt and red pepper if necessary.
# Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
# Remove the pot from the heat, sprinkle ¾ cup of the soy parm over the pasta, and toss to mix.
# Serve immediately, passing additional parm if you like.
Category:Italian parsley Recipes
Category:Penne Recipes
Category:Garlic Recipes
Category:Plum tomato Recipes
Category:Silken tofu Recipes
Category:Soy cheese Recipes
Category:Soy milk Recipes
Category:Vegan pasta Recipes
Category:Vodka Recipes