Attack Of The Killer Tomato Sauce With Penne Recipes

ATTACK OF THE KILLER TOMATO SAUCE WITH PENNE

Steps:

• Coarsely chop the garlic.
• Find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end.
• Heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes.
• If using fresh tomatoes, cut them into 1-inch pieces.
• Add the fresh or canned tomatoes to the pan and cook for 20 minutes.
• Season to taste with salt and pepper, then add the red pepper flakes.
• Bring a large pot of cold water to a boil.
• Meanwhile, place the pan with the sauce over low heat and let it simmer while you cook the pasta.
• Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes.
• How long it cooks really depends on the brand of pasta.
• You should let it go for 1 minute less than for normal al dente.
• Meanwhile, coarsely chop the parsley.
• Drain the pasta and add it to the pan with the tomato sauce.
• Add the vodka, mix very well, and raise the heat to medium.
• Saute for 1 minute, stirring the pasta vigorously with a wooden spoon.
• Add the cream, and taste for salt and pepper.
• Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley.
• Transfer pasta to a serving dish, and serve immediately.

PENNE WITH TOMATOES AND BASIL

Steps:

• Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
• Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
• Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
• Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.