Penne Alla Vodka
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
4
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Calories
571 kcal
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Course
Main Course
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Cuisine
Italian
Penne Alla Vodka
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It's easy to make restaurant-quality Penne alla Vodka right at home, with a creamy homemade vodka sauce, topped with parmesan cheese and fresh basil.
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Ingredients
- 1 Tbsp olive oil (high quality olive oil is best)
- 2 Tbsp butter
- 1 yellow onion , diced
- 3 cloves garlic , minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 28-ounce can whole peeled plum tomatoes , undrained
- 1 teaspoons dried oregano
- 3/4 tsp dried basil
- Salt and freshly ground black pepper , to taste
- 12 oz penne pasta
- 1/2 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese , plus extra for serving
- fresh basil , for garnish
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Instructions
- Add olive oil and butter to a large pot over medium low heat. Once hot, add onion and cook for several minutes until translucent. Add garlic and crushed red pepper and cook for 30 seconds. Add vodka and cook until reduced by half.
- Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Add dried oregano and basil. Reduce heat to medium low and cook, partially covered, for 30 minutes.
- Meanwhile, cook penne pasta according to package instructions, until al dente. Drain, rinse and set aside.
- Use a bender or food processor to puree the sauce until smooth.
- Reduce pot to low heat. Stir in cream and season with salt and pepper, to taste. Cook 10 more minutes.
- Stir in cooked pasta and parmesan cheese.
- Serve garnished with fresh chopped basil and extra parmesan cheese and crushed red pepper flakes, if desired.
- Store leftovers in the fridge for up to one week.
Equipments used:
Notes
- Make Ahead Instructions: Make the sauce, but don’t add the pasta. Store the sauce and cooked pasta separately in the fridge. Add the sauce to a saucepan to rewarm and then stir in the pasta.Freezing instructions: Make the sauce through step 4 before adding the cream or pasta. Allow the sauce to cool and then freeze for up to 2 months. Thaw in the fridge overnight, or over low heat in a saucepan. Once warm in saucepan, add cream, cooked pasta, and cheese.You could freeze the fully assembled dish as well, just know that upon reheating the sauce may have a slightly different texture due to the cream, and it wont be quite as sauce because of the noodles soaking up some of the sauce.
Nutrition Information
Show Details
Calories
571kcal
(29%)
Carbohydrates
68g
(23%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
48mg
(16%)
Sodium
148mg
(6%)
Potassium
272mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
546IU
(11%)
Vitamin C
3mg
(3%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 148mg | 6% |
| Potassium | 272mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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