Penne alla vodka
User Reviews
5
Penne alla vodka
Description
This version of Penne alla vodka starts with sautéed yellow onions and garlic softened in olive oil and butter, creating a flavorful base. Vodka is added and reduced to mellow the alcoholic sharpness, then tomato paste and whole peeled tomatoes are incorporated. The sauce includes Italian seasoning, salt, pepper, and red pepper flakes to add warmth and complexity. Heavy cream and Parmesan cheese are stirred in to create a rich, velvety sauce. Using an immersion blender, the sauce is pureed smooth and then simmered to meld flavors.
The final dish consists of penne pasta cooked separately until al dente, then combined with the creamy vodka sauce. The texture is smooth and creamy with occasional tender pasta bites. The tomato and cream together offer a mild sweetness balanced by the subtle heat from the red pepper flakes.
This pasta pairs well as a satisfying main course and can be served with additional grated Parmesan and fresh basil for garnish. It's a versatile choice for dinner that offers a classic Italian-American flavor profile without requiring complex ingredients.
Use plain, unflavored vodka as specified for the best neutral impact. The sauce stores well in an airtight container in the refrigerator for up to five days and can also be frozen for longer preservation.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter unsalted
- 1 cup yellow onion about 1 medium onion, finely chopped
- 1 Tablespoon garlic minced
- ⅓ cup vodka
- 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¾ teaspoons table salt
- ½ teaspoon black pepper ground
- ¼ teaspoon red pepper flakes increase to ½ teaspoon for a spicier pasta
- 28 oz whole peeled tomatoes may substitute crushed tomatoes (do not drain, canned
- 1 cup heavy cream 2 tablespoons
- ¼ cup Parmesan Cheese plus additional for serving (freshly grated preferred, grated
- 16 oz penne pasta
- 2 Tablespoons basil finely sliced fresh
Instructions
- Heat oil and butter in a large pot over medium heat until butter is melted and pan is hot.
- Add onion and cook, stirring, until softened (about 3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add vodka and cook, scraping the bottom of the pot, until vodka is reduced by about half and you no longer get slapped in the face by the smell of alcohol if you whiff the steam.
- Add tomato paste, Italian seasoning, salt, pepper, and red pepper flakes and cook, stirring, until mixture is smooth and tomato paste is well incorporated.
- Add whole tomatoes, breaking them up with your spatula or spoon.
- Drizzle in cream and stir until well-combined. Use your immersion blender to puree the sauce until smooth (if you don’t have an immersion blender, transfer sauce to a blender and puree there, then return to the pot).
- Reduce heat and simmer for at least 30 minutes, stirring occasionally. Prepare pasta while mixture simmers.
- Cook penne pasta in well-salted water according to package instructions. When finished cooking, reserve 1 cup of pasta water before draining.
- Add cooked, drained pasta to pot with a splash of reserved pasta water and add grated parmesan and sliced basil. Stir well and continue to simmer over low heat. If mixture becomes too thick, add additional reserved pasta water as needed (you won’t need the full cup, but I like to have spare water for leftovers the next day).
- Serve, topped with additional grated parmesan and fresh basil if desired.
Notes
- Use a plain, unflavored vodka for this recipe; there is no need for expensive brands.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
- The sauce freezes well and can be kept frozen for several months for future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 580kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 614mg | 26% |
| Potassium | 572mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1039IU | 21% |
| Vitamin C | 16mg | 18% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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