Penne Alla Vodka
User Reviews
5
8 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
389 kcal
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Course
Main Course
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Cuisine
Italian
Penne Alla Vodka
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Rich, tomatoey, and creamy with an extra kick, this Penne Alla Vodka is absolutely amazing! It's naturally vegetarian (although super delicious with pan seared chicken or cooked Italian sausages) and so easy to make, ready in less than 30 minutes! If you have kids or don't drink alcohol, no need to worry as the alcohol cooks out and leaves behind a mouthwatering flavor! This quick Penne Alla Vodka recipe is perfect for weeknight dinners!
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Ingredients
- 12 ounces penne pasta cooked in salted water until al dente according to package directions
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 medium onion finely chopped, sweet yellow
- 4 cloves garlic minced
- 1 Tablespoon tomato paste
- 1/2 teaspoon red pepper flakes optional, but super delicious, crushed
- 1/2 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup vodka
- 28 ounces crushed tomatoes
- 3/4 cup heavy cream
- 1/2 cup water reserved pasta water
- 1/4 cup Parmesan Cheese freshly grated, for serving
- 1/4 cup basil thinly sliced (optional, but so good!, fresh
Instructions
- Bring a large pot of water to a boil, then add about a tablespoon of salt. Cook the pasta until al dente, reserving 1/2 cup of the starchy pasta water before draining the pasta.
- Meanwhile, make the vodka sauce by heating a large skillet over medium-high heat. Add the olive oil and butter and heat until the butter is melted. Add the onion and saute until softened, about 5 minutes. Add the garlic in the last 30 seconds.
- Add the vodka to the cooked onions and let it cook down until almost completely evaporated, about 30-60 seconds. Stir in the tomato paste, crushed red pepper flakes, oregano, salt, and pepper.
- Add the crushed tomatoes, then reduce the heat to medium-low and simmer for 15 minutes to thicken slightly.
- Add the cream and stir until warmed through.
- Add the drained pasta to the sauce, tossing to coat. Add a splash or two of the reserved pasta water, up to the full 1/2 cup to get the sauce just the consistency you like.
- Serve the pasta sprinkled with freshly grated parmesan and thinly sliced basil.
Notes
- The sauce will keep well in the fridge for 5 days, and can be frozen for longer, then reheated and added to pasta.
- Excellent with grilled or pan-seared chicken, Italian sausage, shrimp, or scallops.
- You could add 2 cups of sliced mushrooms once the onions have softened and cook for another 3-4 minutes before continuing with the sauce if you would like some extra veggies.
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
383mg
(16%)
Potassium
490mg
(10%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
766IU
(15%)
Vitamin C
12mg
(13%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 383mg | 16% |
| Potassium | 490mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 766IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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