Patti Pasta


Wendy Davis' "Patti Pasta"

Serves 4

Photography by Melanie Grizzel


Patti Pasta


For 1 Batch(es)


  • 2 tablespoons olive oil
  • 4 garlic cloves, peeled & chopped
  • 2 cans 28-oz. cans whole, peeled San Marzano tomatoes
  • 2 teaspoons red pepper flakes
  • 1 pound(s) penne rigate
  • 1/3 cup(s) heavy cream
  • 2 tablespoons vodka
  • Salt, to taste
  • Flat-leaf parsley
  • Shredded parmigiano-reggiano

Patti Pasta Directions

  1. Sauté the garlic in the olive oil over medium heat until it releases its aroma. Add the tomatoes, a small amount of their juice and the red pepper flakes to the garlic and simmer over low heat for 20 to 30 minutes (break apart the tomatoes with a wooden spoon as they soften and break down).
  2. Meanwhile, when the sauce is close to finishing, boil the pasta in well-salted water according to package directions to just barely al dente. Drain the pasta and add to the sauce mixture.
  3. Cook for 1 minute, then add the heavy cream. Cook for another minute, then add the vodka. Cook for 30 seconds more, then serve in pasta bowls and top with parsley and shredded Parmigiano-Reggiano. Serve with tomato-basil brushetta.

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