Penne ala Vodka with Roasted Tomato Cream Sauce
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Coming from a third generation chef, this recipe is a favorite among diners at Soby’s in Greenville, South Carolina. Chef Michael Granata has spent more than 20 years owning his restaurants in multiple sites across Manhattan and joined Soby’s in 2001. Soby’s is known for its fresh, creative dishes inspired by rich, Southern traditions and infused with new, International flavors. If you can’t make it to Soby’s, you now have a signature dish from Chef Granata to share with your next dinner guests.


12 Roma tomatoes, capped and quartered
4 garlic cloves
1 julienne cut onion
1/4 cup extra virgin olive oil
1 t red pepper flakes
Salt and pepper to taste

Combine all ingredients in a roasting pan. Toss and place in a 325-degree oven, uncovered. Roast for 60 minutes stirring every 10 minutes. Tomatoes should be moist and tender.

2 cups of Mayfield Heavy Whipping Cream
½ cup chopped fresh basil
2 oz Vodka*
Salt & pepper to taste





Instructions: Place cream & basil in a saucepan, bring up to a boil, and go to medium heat. Reduce by half. Add roasted tomato sauce & Vodka. Bring back up to a boil, and then simmer for 5 minutes

Cook 10 oz. of penne pasta, toss and serve. Serve with tossed salad and garlic bread.

Serves 4

*The alcoholic effects of Vodka will be eliminated through the cooking process. You may also substitute with cooking sherry or it may be omitted.