This dish takes about 20 minutes or less to make and uses a purchased high-quality arrabiata pasta sauce. For a tasty variation, try topping it with crumbled gorgonzola cheese instead of parm.
Makes 6 servings
1 pound dry penne pasta
1 tablespoon olive oil
1 small white onion, diced (about 2 cups)
1 small yellow pepper, diced (about 1 1/4 cups)
3 cloves garlic, finely minced
1/3 cup vodka
3 tablespoons Demitri’s Chilies & Peppers Bloody Mary Seasoning
3 cups purchased arrabiata pasta sauce
3/4 cup heavy cream
1/4 cup chopped fresh basil
1/3 cup high-quality grated parmesan cheese
Start cooking the pasta according to the package directions, or until al dente.
In a large heavy saucepan, heat the oil over medium-high heat until hot. Add the onion and yellow pepper and cook, stirring often, for 5 to 7 minutes or until soft.
Add the garlic to the veggies, and cook, stirring often, for 1 minute. Add vodka and let cook for a few seconds, then add the pasta sauce and Demitri’s seasoning. Let cook a few seconds then add the cream and let cook for about 1 minute. Drain the cooked pasta well (do not rinse!). Add hot, well-drained pasta to the sauce. Sauce should be nicely coating the pasta. Remove pan from the heat. Serve immediately and garnish with a sprinkle of the fresh basil and parmesan.
Chef’s Notes: If you can’t find arrabiata sauce, then substitute a good quality marinara and a nice pinch of red chili flakes.
Recipe created by Kathy Casey Food Studios®for Demitri’s Bloody Mary Seasoning