Penne with Homemade Vodka Cream Sauce

Above: another vodka cream sauce recipe, using tagliatelli pasta.

If you're tired of the typical red Italian sauces, but don't want a white sauce, penne vodka cream sauce lies right about in the middle. Simple to make, this easy homemade vodka cream sauce can be made in bulk to serve larger crowds!

Ingredients:

* 2 cups cooked penne pasta
* 4 Tablespoons olive oil
* 3 minced shallots
* 1/3 cup chicken broth
* 1 Tablespoon tomato paste
* 1/4 teaspooon crushed red pepper
* 1/4 cup heavy cream
* 3 Tablespoons vodka
* Fresh minced flat leaf parsley
* Grated parmesan cheese

Directions:

1. Saute the shallots until slightly cooked. Stir in the paste, crushed red pepper, and broth. Reduce the heat to low, adding the vodka and cream slowly. Stir constantly to avoid scorching. Heat thoroughly, but do not boil or burn.

2. Toss the sauce mixture with the cooked pasta. Top with the grated parmesan cheese and parsley, serving immediately.

Easy, Quick Homemade Italian Marinara Sauce

A quick marinara sauce that tastes good doesn't have to be poured from a can. In fact, you'll find this version to be much better than most canned varieties! A few basic ingredients and steps, and you'll have a go-to sauce recipe on hand at all times.

Ingredients:

- 1 Tablespoon minced garlic, or 2 medium cloves minced
- 24 oz. can diced tomatoes
- 1 Tablespoon fresh basil leaves, or 3 teaspoons dried basil
- 2 Tablespoons extra virgin olive oil

Directions:

1. Saute the garlic and olive oil on low heat. Brown the minced garlic until lightly browned.

2. Drain the diced tomatoes and add to the olive oil and garlic mixture. Heat over low. Using a fork, crush the tomatoes against the side of the pan. Alternatively, you can use a potato masher to pulverize the tomatoes. Crush the tomatoes until slightly crushed, and the tomatoes are no longer in large chunks.

3. Continue to simmer the tomatoes for approximately 15 minutes on low heat, stirring occasionally to prevent sticking. Add the basil in the last five minutes. Serve immediately over pasta, bread, or cool and freeze for use later.

This version of marinara has diced peppers added for a tasty variation.