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Penne Vodka Roasted Tomato Soup

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 600 kcal

Ingredients

  • 1 medium yellow onion diced
  • 1 tbsp olive oil
  • 8 oz pancetta diced
  • 4 celery stalks diced
  • 5 cloves garlic minced
  • 9 lb tomatoes yields about 11-12 cups sauce
  • 1 cup vodka
  • 2 cups heavy cream
  • 1 cup water or chicken stock or thin to desired consistency
  • 6 oz tomato paste
  • 2 handfuls fresh basil plus more for garnishing
  • 1 tsp red pepper flakes
  • 8 servings mini penne pasta
  • fresh mozzarella grated for garnish
  • parmesan grated for garnish
  • salt and pepper to taste

Instructions

  1. Halve the tomatoes and put cut side down on several baking pans. Drizzle with a little olive oil and broil in the oven until the skins are charred and peeling, about 10 minutes. I work in batches and set them aside to cool.
  2. In a large stock pot, heat the olive oil and add the onions and celery to the pan. Cook until the onions are softened, about 5 minutes.
  3. Add pancetta, garlic and red pepper flakes to the pot and cook for a minute or until fragrant.
  4. Pour in the vodka. At this point you can choose to light the vodka on fire (flambto burn off quickly or let the vodka cook down for about 10 minutes. If you choose to let it cook down, leave the pot uncovered and let the vodka fumes burn off at a simmer.
  5. Stir in the tomato paste and when the paste has started to melt, stir in the heavy cream.
  6. Remove skins from the tomatoes by pinching them off (they should come off easiland working in batches, blend the tomatoes in a food processor until they are all pureed.
  7. Transfer each batch of tomato puree into the pot. Stir until everything is well incorporated.
  8. If the soup is a bit thick add a cup or two of water or chicken stock to get it to desired consistency.
  9. Turn up the heat to a low simmer and cook uncovered for about 25-30 minutes. During the last 10 minutes of cooking, stir in several handfuls of fresh basil.
  10. Prepare the pasta as directed on the package.
  11. Place a serving of cooked pasta into each bowl and ladle the soup over the pasta. Stir to combine and garnish with mozzarella, parmesan and fresh basil.