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Source: FamilyTime Community

Penne Pasta
Outstanding flavor in a chunky sauce !
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Serves: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
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2 Lbs. penne, (prepared)
4 TBL olive oil
2 TBL butter
1 Med. onion, finely chopped
10 garlic cloves, minced
1/8 tsp. dried crushed red pepper
fresh mushrooms, sliced
2 35-ounce cans San Marzano Plum tomatoes, chopped
1/2 Cup vodka
1/2 Cup fresh basil, chopped
20 (approximately) Cured black olives, (pitted & sliced)
2 Cups heavy cream
1 cup parmigiano-reggiano cheese

1) Heat olive oil & butter in heavy saucepan over medium heat. Add onion, cover & cook until onion is translucent, stirring occasionally ~ 5 minutes. Then add garlic, crushed red pepper, mushrooms & cook for another 2 - 3 minutes.

2) Add chopped tomatoes & enough of the liquid from tomatoes to make 5 cups of tomato mixture & cook for ~ 3 min. Stir in vodka & cook for ~ 10 min. on low heat stirring often.

3) Add fresh chopped basil; salt & pepper (to taste) & olives. Simmer gently, uncovered, add heavy cream & stir until sauce thickens.

( Sauce should be coarse/thick but, not too chunky)

4)Add sauce to Penne; top with ~ 3/4 cup grated cheese & leave rest of cheese for additional topping.

For 1 Lb of Penne reduce tomatoes; cream; vodka by half & garlic to 7 cloves.

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