Creamy Ziti with a Splash of Vodka

Creamy Ziti with a Splash of Vodka
Serves 8


This recipe for 8 may seem too large for your group of eaters but make it anyway - you'll love it re-heated the next day.


1 tbsp olive oil
1 finely chopped onion
2 chopped garlic cloves
Pinch of salt
1 15-oz can diced tomatoes
Pinch of red pepper flakes
1 tbsp whipping cream
1 lb penne or ziti pasta
1/4 cup vodka
2 tbsp butter
grated Parmesan cheese
Parsley


1 package (16 oz) medium pasta shells
1 jar (24 oz) marinara sauce
1 package (8 oz) sliced mushrooms
1/4 cup Chianti or other dry red wine
1 bag (6 oz) baby spinach or baby arugula
2 Tbsp chopped basil or to taste
2/3 cup shredded Parmesan cheese


Heat oven to 400F.

Heat stockpot of water to a boil; cook the pasta according to package directions. Drain; set aside.

Meanwhile, combine the marinara sauce, mushrooms and wine in a large, deep saucepan over medium-high heat; cook about 10 minutes until thickened.

Pour the pasta into a large casserole dish. Add the sauce mixture, stirring to combine. Spread spinach over mixture and basil over spinach. Top with cheese and bake about 6 minutes until cheese melts. Done.