Fresh Tomato Basil Penne alla Vodka
User Reviews
5
Fresh Tomato Basil Penne alla Vodka
Description
Fresh Tomato Basil Penne alla Vodka is a pasta dish that combines the sweetness of fresh cherry tomatoes with the richness of heavy cream and the distinctive hint of vodka. The recipe begins by cooking penne pasta until al dente, then preparing a sauce by sautéing garlic in olive oil along with salt, crushed red pepper flakes, black pepper, and sugar. Fresh tomatoes are cooked until they burst and release their juices, forming a natural base. Adding vodka and heavy cream creates a smooth, slightly tangy, and creamy component, enriched by the fresh basil stirred in at the end.
The pasta is tossed in this sauce briefly to allow the flavors to meld. The dish balances fresh and creamy elements and features a gentle heat from the red pepper flakes. Serving with freshly grated Parmesan cheese adds a sharp, salty contrast that complements the sauce.
When adding vodka, it's important to be cautious if using a gas stove due to the potential flare-up risk. The recipe yields a flavorful pasta meal ideal for when fresh tomatoes are abundant and can be enjoyed warm with a sprinkling of Parmesan.
Ingredients
- 12 ounces penne pasta
- 1/3 cup olive oil
- 8 garlic large cloves, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes use less if you don't like spice
- 1/4 teaspoon black pepper ground
- 1 teaspoon granulated sugar
- 4 pints cherry tomato any large should be cut in half
- 1/2 cup vodka 113 grams; use 2/3 cup for a more vodka dominant sauce
- 3/4 cup heavy cream 170 grams
- 1 cup basil fresh, coarsely chopped
- Parmesan Cheese freshly grated, for serving
Instructions
- Place a large pot of water over medium-high heat and bring to a boil. Add in a dash of salt, then add in the pasta and cook for 7 to 8 minutes, or until al dente. Reserve a 1/2 cup of pasta water, then drain the penne and place into a bowl until needed.
- In the meantime, heat oil in a 12" skillet or large saucepan over medium-heat. Add garlic and cook for about 30 seconds, or until fragrant. Then stir in the salt, red pepper flakes, black pepper, and sugar, and cook for another 30 seconds.
- Add in the tomatoes and stir to coat. Cook the tomatoes, stirring occasionally, until the tomatoes burst and release their juices to form a sauce, about 10 t0 12 minutes. If any tomatoes don't burst, lightly press on the with a spoon to help them along.
- Remove pan from heat, and stir in the vodka. Then stir in the heavy cream. Return to stovetop and stir in the basil.
- Toss pasta with with tomato sauce and let simmer for 2 minutes. Then remove from heat and serve warm, with freshly grated parmesan cheese.
Notes
- If using a gas stove, add the vodka off heat to avoid possible flame flare-ups.
User Reviews
Overall Rating
5
You'll Also Love
