Penne Alla Vodka
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Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
464 kcal
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Course
Main Course
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Cuisine
Italian
Penne Alla Vodka
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Creamy, luscious, and easy to make, this is the best penne alla vodka recipe! This lighter version skips the cream but still tastes decadent.
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Ingredients
- ¾ cup vodka
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion diced, large
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 3 cloves garlic minced (about 1 tablespoon)
- 1 crushed tomatoes 28-ounce can
- ½ teaspoon oregano dried
- ¼ teaspoon red pepper flakes crushed
- 1 pound whole wheat penne or similar whole wheat pasta
- 1 cup half-and-half
- ¼ cup Parmesan Cheese finely grated
- basil thinly sliced fresh, or chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil for cooking the pasta. Measure the vodka and keep it near the stove.
- In a large, deep skillet or Dutch oven, heat the oil over medium heat. Once it is hot and shimmering, add the onion, salt, and black pepper. Cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Carefully add the vodka (be especially cautious if your stove has an open flame). Scrape with a wooden spoon or spatula to deglaze the pan, then let the vodka cook until reduced by half, about 3 minutes.
- Add the crushed tomatoes, oregano, and red pepper flakes. Bring this sauce to a steady simmer, then reduce the heat to a low simmer. Adjust the heat as needed so that the sauce simmers gently so it continues to reduce but does not bubble aggressively. Let simmer until thickened, about 10 minutes. Stir in the half-and-half and let simmer 5 minutes more.
- While the sauce simmers, cook the pasta in the boiling water to al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and immediately add it to the sauce.
- Toss to coat the pasta, adding a bit of the pasta cooking liquid to loosen the sauce as needed. Stir in the Parmesan. Serve hot, sprinkled with basil or parsley.
Notes
- TO STORE: Refrigerate leftover penne vodka in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, splashing in broth, milk, or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.
- TO FREEZE: Freeze penne alla vodka in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
464kcal
(23%)
Carbohydrates
61g
(20%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
17mg
(6%)
Potassium
483mg
(10%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
488IU
(10%)
Vitamin C
14mg
(16%)
Calcium
148mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 464kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Potassium | 483mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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