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In a skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until fragrant and translucent, about 5 minutes.
Carefully pour in the vodka and let it simmer for about 5-7 minutes, allowing the alcohol to cook off.
Transfer the onion, garlic, and vodka mixture to your slow cooker. Add the crushed tomatoes, heavy cream, salt, black pepper, oregano, and basil. Stir to combine.
Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours. Stir occasionally to ensure the sauce is well combined.
About 30 minutes before the sauce is done, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Once the sauce is ready, taste and adjust the seasoning if necessary. Add the cooked penne pasta to the slow cooker and gently stir to coat the pasta in the sauce.
Let the pasta and sauce sit in the slow cooker on warm for another 10-15 minutes to allow the flavors to meld.
Serve hot, garnished with grated Parmesan cheese and fresh basil or parsley.
Variations & Tips
For a meatier version, add cooked Italian sausage or ground beef to the sauce. You can also include vegetables such as bell peppers, mushrooms, or spinach to boost the nutritional value and appeal to veggie lovers. If you have picky eaters, consider blending the sauce to a smoother consistency before adding the pasta. And for a lighter option, substitute half-and-half for the heavy cream.
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