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Reaching Your CPP Contribution Maximum: What Workers Need to Know

  Understanding when you’ve hit the Canada Pension Plan (CPP) maximum contribution for the year can save you confusion—and help you make sense of your paycheques as the year goes on. The CPP is designed with an annual limit, meaning once you’ve contributed the maximum required amount, no further CPP deductions should come off your income for the rest of that calendar year. How CPP Contributions Work CPP contributions are based on: Your employment income The year’s maximum pensionable earnings (YMPE) The CPP contribution rate Each year, the federal government sets: A maximum amount of income on which CPP contributions apply (the YMPE) The maximum total contribution you and your employer must make Once your income reaches that threshold, your contributions stop automatically. How to Know You’ve Reached the Maximum Here are the simplest ways to tell: Check your pay stub Your pay stub shows year‑to‑date CPP contributions. Compare this number to the annual maximum ...
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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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