Classic Penne alla Vodka

Name: Classic Penne alla Vodka
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 people
Ingredients: ¼ cup olive oil; ½ onion, chopped; 3 cloves garlic, minced; ¼ cup fresh basil, chopped; 3 tablespoon fresh parsley, chopped; ¼ teaspoon red pepper flakes; ⅓ cup vodka; 4 cups homemade marina sauce; ½ cup heavy cream; 12 oz dried penne; 1 cup Romano cheese; kosher salt and black pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
4 people
Calories
296 kcal
Course
Main Course
Cuisine
Italian

Classic Penne alla Vodka

Kaitlin Leblanc

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This Classic Penne alla Vodka is just that: Classic, vintage and perfectly Italian-American at it best. Make the Homemade Marinara to ensure the best taste you could ever imagine. This is pasta comfort heaven.

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Ingredients

Servings

¼ cup olive oil
½ onion, chopped
3 cloves garlic, minced
¼ cup fresh basil, chopped
3 tablespoon fresh parsley, chopped
¼ teaspoon red pepper flakes (use ½ teaspoon for more heat)
⅓ cup vodka
4 cups homemade marina sauce (click link below for complete recipe)
½ cup heavy cream
12 oz dried penne
1 cup Romano cheese
kosher salt and black pepper

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Instructions

Make the homemade marinara sauce and set aside (can be made up to 3 days in advance, stored in the refrigerator).
In a large pan, heat the olive oil over medium-high heat.
When the oil is just starting to smoke, add the onions and lower the heat to medium. Cook until starting to soften, about 3 minutes.
Add the garlic and cook for another 2 minutes.
Add the basil, parsley, and red peppers (to taste), cooking and stirring for about 30 seconds.
Remove the pan from the heat and carefully add the vodka (stand back when doing this). If the vodka does not flame, very carefully light a long match and ignite. (again, stand back).
Once flame has died down, return the pan to the heat and add the marinara sauce and simmer for about 5 to 6 minutes.
Add the cream and bring to a boil. Boil for 3 minutes until slightly thickened.
Meanwhile, cook the penne in a salted pot of water for 8 minutes, or until al dente.
Drain the pasta. Bring the sauce to a simmer again and stir in ½ cup of the Romano cheese, and season with salt and pepper.
Add the pasta to the sauce and mix well over low heat until penne is fully coated. Serve with remaining cheese on the side.