Penne alla vodka pasta with baked tomatoes

Ingredients:

• 450 g penne rigate pasta or other short pasta
• 1.3 kg plum tomatoes
• 2 tbsp extra-virgin olive oil + extra for drizzling
• About 2 tablespoons fresh thyme leaves, finely chopped
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 cup of vodka
• 0.5 cup chicken broth
• 1 tbsp. mascarpone cheese
• A handful of fresh basil leaves, torn
• 1 cup fresh mozzarella, diced
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 160°C.
2. Halve the tomatoes lengthwise and arrange them cut-side up on racks on stems set on rimmed baking sheets. Drizzle with olive oil and sprinkle with thyme, salt, and black pepper. Roast until the tomatoes have fallen but are still moist in the centers, about 1 hour 15 minutes. Cool.
3. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the garlic and onion, season with salt and pepper. Cook for 12 to 15 minutes, until the onions are caramelized. Pour in the vodka and cook until reduced by half. Add the chicken broth and roasted tomatoes and heat through. Stir in the mascarpone, then puree with an immersion blender, food processor, or regular blender until smooth. Return the sauce to the saucepan, add the basil, and stir to wilt.
4. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
5. Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with mozzarella and Parmesan. If making the pasta ahead of time, let it cool, then cover with parchment paper and foil and refrigerate.
6. Before serving, preheat oven to 190°C.
   
   Bake, covered with foil, until the pasta is heated through, about 45 minutes. Uncover and bake until golden brown, another 15-20 minutes.
   
   Tips for serving:
   
   Serve with escarole or romaine lettuce dressed with lemon juice, olive oil, salt and black pepper.