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Ottawa Backs Down on Digital Tax Dispute Amid Pressure from Trump White House

Canada has reportedly agreed to delay its planned digital services tax (DST) following pressure from former U.S. President Donald Trump’s administration, according to a recent statement from the White House. The tax, which was originally slated to target tech giants like Amazon, Meta, and Google, had been a major sticking point in U.S.-Canada trade discussions. The White House claimed Canada “caved” to U.S. demands after months of negotiations, with Trump’s team arguing the tax unfairly targeted American firms. The Canadian government, however, framed the delay as a strategic move to preserve economic stability and avoid retaliatory tariffs. Critics within Canada argue that the government’s decision reflects a growing trend of yielding to U.S. economic influence, while others say the delay is pragmatic given ongoing global talks about a coordinated approach to taxing digital revenues. The issue remains contentious, and observers are watching closely to see whether Canada will revive th...
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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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