I had the most fabulous meals this weekend. Hotel Griffou was a great spot to discover with friends - as we devoured the lobster fondue and I can never get enough of Morandi - Burrata and Pasta Bolgonese is the perfect Sunday meal. I'm in the mood for a little chefness in my kitchen. My specialty is Penne alla Vodka - here very simple recipe. Enjoy! {image via dress design decor}
1 Jar of Classico Tomato Basil Sauce1/2 cup extra-virgin olive oil8 basil leaves - chopped2 cloves garlic, chopped2 (32-ounce) cans crushed tomatoes¼ cup Vodka½ c heavy cream1 lb penne ½ cup grated parmesan cheeseSalt and pepper
Sauté garlic in olive oil for a minute to two minutes on high, reduce heat to medium, add basil and pour in tomato sauce. Add crushed tomatoes (blend in food processor beforehand). Reduce to low heat, add vodka, stir for 5-10 minutes and add heavy cream and salt and pepper to taste.
Meanwhile, cook the pasta in a large pot of boiling water (add pinches of salt and tablespoon of olive oil) until al dente, tender stirring occasionally, about 10 minutes.

Drain the pasta and transfer it to the back to the pot, pour the tomato and cream sauce over pasta and cover with parmesan cheese and serve.