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Canada's Economy Just Grew 3.3% — Here's Why That Makes a September Rate Cut Even Less Likely

  Published August 29, 2026 If you've been holding out hope that a slowing economy might finally push the Bank of Canada toward a rate cut, Friday's numbers just closed that door a little further. Statistics Canada reported that the Canadian economy grew at an annualized pace of 3.3% in the second quarter — the fastest rate since 2023 — and revised figures show the first quarter expanded 0.3% rather than shrinking as originally reported. That confirms Canada never actually slid into a technical recession this year. It's good news for the economy. It's less good news if you were counting on lower borrowing costs anytime soon. What actually drove the growth The rebound was broad-based. Exports posted their strongest performance in 39 months, business investment in factories, equipment and commercial real estate jumped, and consumer spending held up as well. On a per-person basis, output grew at a 3.8% annualized clip — the quickest pace since late 2021, even with Canada...
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Penne alla Vodka

 


Penne alla Vodka

Penne alla vodka is a quick and easy Italian dish featuring a rich, creamy tomato sauce that comes together in the time it takes to boil the pasta. It’s a satisfying weeknight dinner the whole family will love!

INGREDIENTS

3 tablespoons unsalted butter
¾ cup finely chopped yellow onion (from 1 small yellow onion)
3 garlic cloves, minced
½ teaspoon red pepper flakes
1 28-ounce can whole peeled plum tomatoes, chopped, with their juices (see Pro Tip below)
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon sugar
⅓ cup vodka
1 pound penne pasta
⅔ cup heavy cream
3 tablespoons fresh chopped basil, plus more for serving
Finely grated Parmigiano-Reggiano cheese, for serving


INSTRUCTIONS

1.  Bring a large pot of salted water to a boil.

2. Heat the butter in a 3-quart saucepan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds more. Do not brown. Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka; bring to a boil. Reduce the heat to medium-low and cook at a lively simmer, uncovered, stirring occasionally, for 10 minutes.

3. While the sauce simmers, boil the pasta according to the package instructions until just shy of al dente (it will cook for a few minutes more in the sauce). Before draining, ladle out about 1 cup of the pasta cooking water and set it aside. Drain the pasta, then return it to the pot.

4. Stir the cream into the sauce and simmer, uncovered, about 3 minutes more. Using an immersion blender, purée the sauce until mostly smooth, leaving some small chunks. (Alternatively, ladle some of the sauce into a blender and purée until smooth. Be sure to remove the center knob on the blender and cover with a dish towel to avoid splatters, then add back to the pan.)

5. Pour the sauce over the penne. It may seem a little soupy; that’s okay. Bring the sauce and pasta to a gentle boil over medium-high heat, stirring frequently; cook until the sauce is reduced and thickened enough to cling to the pasta, a few minutes. Add a little of the reserved pasta water if the pasta seems dry. Stir in the basil, then taste and adjust seasoning with if necessary. Spoon the pasta into serving bowls and pass the grated Parmigiano-Reggiano at the table.










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