Ingredients and Preparation of the Marinara sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Ingredients and Preparation of Penne
1 pound Penne
1/2 quart Marinara sauce
1/2 cup heavy cream (at room temperature)
1/2 cup grated Parmesan
1 cup Vodka
In a pot, boil Pasta with little salt. When it is al dente, strain the water and keep aside.
In a pan, pour Marinara sauce and stir the cream into the Tomato and add Vodka also to it. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended. Add ground pepper.
In a plate, put the pasta and top it with the sauce and ground pepper.
Your Penne with Vodka sauce is ready to devour. You can also make the same version without Vodka by omitting it and follow with the rest of the ingredients.