Penne a La Vodka

  • 1 Tbs. chopped garlic
  • 2 Tbs. olive oil
  • 4 cups diced tomatoes (2-28 ounce cans plum)
  • 3/4 cup vodka
  • 2 Tbs. fish stock
  • 1/2 cup heavy cream
  • 1 Tbs. butter
  • 2 tsp. tarragon
  • 6-8 ounces penne
  • 3/4 cup romano cheese
  • salt and pepper

In large skillet over medium-high heat, sauté garlic in olive oil about 30 seconds.  Add tomatoes and bring to boil.  Add stock, cream, butter, vodka and tarragon.  Return to a boil and cook until mixture is reduced by half, 5-8 minutes.  Remove from heat and set aside.  Cook pasta according to package directions, drain and divide between two plates.  Stir romano into sauce.  Pour over hot pasta.

2 Servings.


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