350g Pambac penne, 2 tbsp olive oil, 2 cloves garlic, minced, 1 small onion, finely chopped, 1 cup tomato sauce, ½ cup Vermouth, ½ cup grated Parmesan cheese and another ½ cup for serving, salt and freshly ground black pepper to taste, fresh greens for garnish.
Add the pasta to a pot of boiling salted water. Cook according to package directions. Drain the pasta and save a little cooking water in case you need to thin the sauce later. Heat the olive oil in a deep frying pan over medium heat. Add the garlic and onion and sauté until soft and aromatic. Add the tomato sauce to the pan and stir well. Simmer over low heat for 10-15 minutes, until the sauce thickens slightly. Pour the vermouth into the tomato sauce and simmer for 5-7 minutes to allow the alcohol to evaporate and the flavours to meld. Add the cooked pasta to the pan and stir it well into the tomato sauce. If the sauce seems too thick, you can add a little of the cooking water, left aside, to thin it out. Add the grated Parmesan cheese to the pan and stir until the pasta is well coated with the sauce and the Parmesan has melted. Season with salt and pepper to taste. Serve pasta immediately, sprinkled with a little bit of fresh greens and extra Parmesan on top. Enjoy!
