Penne alla Vodka
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
521 kcal
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Course
Main Course
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Cuisine
Italian
Penne alla Vodka
Description
Penne alla Vodka starts by cooking penne pasta in salted boiling water until just tender. Separately, a sauce is made by melting butter and sautéing garlic and red pepper flakes briefly to release their flavors. Canned whole tomatoes are pureed smoothly and simmered with vodka over medium-low heat to mellow the alcohol taste and deepen the sauce. Heavy cream and grated Parmesan cheese are stirred in and cooked until thickened, adding richness and a silky texture. Salt and black pepper adjust seasoning, while chopped parsley adds freshness. The finished sauce is tossed with the drained pasta, then served garnished with extra Parmesan and optional additional red pepper flakes. This method creates a balanced sauce combining acidity, creaminess, mild heat, and tender pasta.
Ingredients
- 16 ounces penne pasta
- 2 tablespoons butter
- 2 teaspoons garlic
- 1/2 teaspoon red pepper flakes plus more for garnish if desired, crushed
- 28 ounce can whole tomatoes Italian style or San Marzano
- 1/4 cup vodka
- 1 cup heavy cream
- 3/4 cup Parmesan Cheese plus more for serving, grated
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
Instructions
- Cook the pasta in salted boiling water according to package directions.
- While the pasta is cooking, prepare the sauce.
- Melt the butter in a large pan over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds.
- Place the tomatoes in a blender or food processor and puree until smooth. Pour the tomato puree into the pan.
- Add the vodka to the pan. Simmer the sauce for 10 minutes over medium low heat.
- Stir in the heavy cream and parmesan cheese and simmer for another 5 minutes or until thickened. Season the sauce with salt and pepper to taste.
- Pour the sauce over the pasta and toss to coat. Sprinkle with parsley, parmesan cheese and red pepper flakes (optional), then serve.
Notes
- Simmer the sauce long enough to cook off the alcohol from the vodka and avoid a harsh flavor.
- The sauce can be made a day ahead and reheated gently for convenience.
- Use fresh grated Parmesan cheese rather than the green can of shelf-stable Parmesan for better flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 75mg | 25% |
| Sodium | 433mg | 18% |
| Potassium | 462mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 223mg | 22% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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