A BELLY twist on a classic. This penne is packed with bright, fiery flavour, creamy vodka sauce, and a little sweet heat from the cannellini beans. All that on a perfect al dente pasta. Built for loud tables and second helpings.
Boil heavily salted water. Cook the Penne according to package instructions until perfectly al dente. Reserve ½ cup of starchy pasta water before draining.
2
In a large skillet, heat the olive oil over medium-low heat. Pour in the BELLY Spicy Vodka Sauce and stir in the heavy cream until silky and combined. Add the cannellini beans and let simmer for 5 minutes.
3
Toss the cooked pasta into the simmering sauce. Add splashes of the reserved pasta water as needed, tossing continuously until the sauce perfectly coats the penne.
4
Serve immediately in wide bowls. Top generously with torn fresh basil, freshly cracked black pepper, and entirely too much grated Parmigiano-Reggiano. Enjoy instantly.
