Penne Without the Vodka
A creamy and flavorful pasta dish featuring penne in a rich tomato cream sauce, made with grape juice instead of traditional vodka. Topped with melted mozzarella and fresh basil, this family-friendly version delivers all the classic flavors.
Ingredients
- •4 tablespoons olive oil, divided
- •½ cup chopped yellow onion
- •4 cloves garlic, crushed
- •1 can plum tomatoes, unsalted and crushed
- •⅓ cup tomato sauce
- •⅓ cup white grape juice
- •2 tablespoons raw cane sugar
- •½ teaspoon sea salt
- •½ cup heavy whipping cream
- •1 pound penne pasta
- •½ cup shredded mozzarella cheese
- •2 tablespoons chopped basil
- •1 tablespoon red pepper flakes
Cooking Instructions
- 1.
In a large, deep saucepan over medium heat, warm 2 to 4 tablespoons of the oil. Add the onion and garlic and sauté for 2 to 3 minutes, until softened.
3 min
- 2.
Add the plum tomatoes, tomato sauce, grape juice, sugar, and salt. Using an immersion blender, purée the sauce as it cooks.
5 min
- 3.
Add the heavy cream and simmer for 20 minutes. Remove from the heat.
20 min
- 4.
Place the remaining 1 tablespoon of oil in the bottom of a large pasta serving bowl. Add some of the pasta to the bowl and the a few ladles of the sauce. Continue layering the pasta and sauce into the bowl until all has been transferred to the serving bowl. Using tongs or 2 large forks, integrate the sauce into the pasta. Taste and season further with the salt. Continue to toss until well combined.
5 min
- 5.
Top with the mozzarella cheese and garnish with the basil. Season with the red pepper flakes and serve hot.
2 min
