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Penne with Vodka Sauce & Langoustine

Penne with Vodka Sauce & Langoustine

Recipe Book: Yves' Recipe Book

Noodles & Pasta

Ingredients

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Cooking for
4 people

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Preparation


1

Bring a large pot of salted water to a boil. Add the pasta and cook. Reserve 1 cup of the cooking water, then drain the pasta. Drizzle with EVOO, toss and set aside.

2

Heat up 2 Tbsp butter and 2 Tbsp minced garlic in a pan. Add ½ bag of Baby Lobster Tail. Saute until done. Drain and set aside.

3

Heat 2 Tbsp EVOO in a large skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the tomatoes, vodka, the reserved water, ½ tsp salt and the red pepper flakes. Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12-15 minutes. Stir in the cream and simmer 1 more minute. Add Langostino and simmer for 3 more minutes.

4

Add the cooked pasta, the remaining 1 Tbsp EVOO, the grated cheese and parsley to the sauce. Cook, tossing, 2-3 minutes. Season with salt. Divide among bowls and top with more cheese.

Recipe By

Recipe By

Yves Asselin

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