Penne Alla Vodka
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 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
Description
Penne Alla Vodka begins by sautéing diced yellow onion in olive oil and butter until translucent, then adding minced garlic and red pepper flakes briefly. Vodka is poured in and reduced by half to cook off alcohol. Whole canned plum tomatoes are crushed by hand directly into the pot, combined with oregano and basil, and simmered partially covered for 30 minutes to develop flavor.
The sauce is then pureed until smooth, returned to low heat, and stirred with heavy cream. Seasonings of salt and freshly ground black pepper are adjusted to taste. The cooked, drained penne pasta is added in along with freshly grated Parmesan cheese and gently stirred to combine. The finished dish is garnished with fresh basil, additional Parmesan, and optional red pepper flakes.
This classic pasta offers a creamy, tangy tomato sauce with subtle herb notes and a mild heat from red pepper flakes. The vodka adds a depth of flavor without overpowering. Serve warm as a satisfying main course. Leftovers store well in the fridge for up to a week.
For make-ahead, prepare the sauce without cream or pasta, refrigerate separately, then combine and reheat before serving. The sauce can also be frozen without cream and pasta for up to two months. When reheating from frozen, add the cream and pasta fresh to maintain texture.
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 ounce can plum tomato undrained, whole, peeled
- 1 teaspoons oregano dried
- 3/4 tsp basil dried
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 12 oz penne pasta
- 1/2 cup heavy cream
- 1/3 cup Parmesan Cheese plus extra for serving, freshly grated
- basil for garnish, fresh
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.
Notes
- Make ahead by preparing the sauce without pasta; store sauce and pasta separately before combining and reheating.
- Freeze sauce through step 4 (before adding cream and pasta) for up to two months; thaw in fridge or warm gently before finishing.
- Freezing the fully assembled dish is possible but may slightly alter sauce texture upon reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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