Penne Alla Vodka
User Reviews
4.7
147 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
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Calories
727 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Penne Alla Vodka
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This homemade made from scratch penne alla vodka will be your new favorite pasta sauce.
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Ingredients
- 28 ounces whole peeled tomatoes (1 large can)
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup yellow onion (diced)
- 4 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup vodka
- 1/2 cup heavy cream (see note)
- 1 pound penne (cooked to package instruction (reserve 1 cup pasta water))
- kosher salt
- fresh ground black pepper
Garnish:
- fresh basil
- Parmigiano-Reggiano (freshly grated)
- Toasted baguette to scoop up sauce
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Instructions
- In your dutch oven or large sauce pot, over medium/high heat, add olive oil and butter. Once butter has melted add in the onion, dried oregano, crushed red pepper flakes, 1/2 tsp kosher salt, 1/4 tsp fresh ground pepper, and stir to combine. Allow the onion to cook until translucent, about 4 minutes. Add in the garlic and cook for an additional minute. Add in the canned tomatoes and using your cooking spoon, carefully break up the tomatoes. Add in the tomato paste, stir to combine, and bring to a boil. Cover and reduce heat to a simmer for 30 minutes.
- After sauce has reduced for 30 minutes, add in the vodka, the cream, and using an immersion blender, blend until sauce is completely smooth (see note). Raise heat to high and bring the sauce to a boil, once the sauce is boiling reduce to a simmer and allow to reduce while pasta cooks.
- In a large pasta pot, bring water to a boil with 2 tsp of kosher salt. Cook the penne to al dente according to package instructions. Before draining, reserve 1 cup of the pasta water and set aside. Drain the pasta. Add the cooked pasta directly into the sauce and stir to combine. You can use the reserved pasta water to thin out the sauce if necessary. Taste and adjust seasoning if necessary. Serve with fresh basil and grated cheese.
Equipments used:
Notes
- If you do not have an immersion blender, you can carefully transfer to a heat safe blender to blend the sauce.
- You can substitute the heavy cream with coconut cream, ensure it is coconut cream not milk for texture purposes.
Nutrition Information
Show Details
Calories
727kcal
(36%)
Carbohydrates
99g
(33%)
Protein
18g
(36%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Sodium
338mg
(14%)
Potassium
775mg
(22%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
985IU
(20%)
Vitamin C
23mg
(26%)
Calcium
128mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 99g | 33% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 338mg | 14% |
| Potassium | 775mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 23mg | 26% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
147 reviews
Excellent
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