Creamy Penne alla Vodka Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
482 kcal
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Course
Main Course, Condiments, Lunch, Dinner
Creamy Penne alla Vodka Recipe
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This Penne Alla Vodka recipe has the most delicious silky and rich tomato vodka cream sauce. The alcohol in the vodka burns off while the sauce simmers making this a family-friendly recipe.
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Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 garlic cloves minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt and ground black pepper to taste
- ½ cup vodka
- 1 tablespoon tomato paste
- 1 (28-ounces) can San Marzano whole plum tomatoes
- 1 cup heavy cream
- 12 ounces tubed pasta like penne or rigatoni
- ½ cup freshly grated Parmesan cheese plus extra for serving
- Chopped fresh basil or parsley to garnish optional
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Instructions
- In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onions and cook, stirring frequently, until the onions become translucent, about 4 -5 minutes. Stir in the garlic, oregano, and pepper flakes and cook for just a minute. Season lightly with salt and ground black pepper.
- Add the vodka and simmer for about 3-4 minutes or until the mixture is reduced by half.
- Add the tomato paste and the whole tomatoes and their liquid into the pot. Bring to a simmer and cook, stirring often, while crushing the tomatoes roughly with a wooden spoon, until the sauce has thickened, about 8-10 minutes.
- Stir in the heavy cream and mix to combine.
- Transfer the sauce to a blender or a food processor fitted with a steel blade and puree until smooth.
- Meanwhile, cook the pasta in salted water according to package directions, until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
- Return the sauce to the pot and simmer over low heat, partially covered for about 6-8 minutes. Season to taste.
- Add the pasta to the sauce and about ¼ cup of the reserved pasta water. Cook stirring constantly for about 2 minutes or until the pasta is well coated with the sauce. If the sauce thickens too much, add additional pasta water.
- Remove from the heat and stir in the Parmesan cheese. Serve immediately sprinkled with extra Parmesan cheese and garnished with fresh basil or parsley (if desired).
Notes
- I love to use extra virgin olive oil to make this recipe.
- Simmering the sauce burns off the alcohol in the vodka and eliminates any alcohol taste. Make sure you take the time needed for this step.
- If you can’t find whole San Marzano tomatoes, you can use whole plum tomatoes.
- You can use crushed tomatoes instead of whole tomatoes.
Nutrition Information
Show Details
Calories
482kcal
(24%)
Carbohydrates
46g
(15%)
Protein
12g
(24%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
62mg
(21%)
Sodium
170mg
(7%)
Potassium
229mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
724IU
(14%)
Vitamin C
3mg
(3%)
Calcium
140mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 62mg | 21% |
| Sodium | 170mg | 7% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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