Penne alla vodka
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5.0
27 reviews
Excellent
Penne alla vodka
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My penne alla vodka is incredibly flavorful, creamy, and smooth. This is an easy, mostly hands-off recipe that will feed your family in just 1 hour! Recipe includes a how-to video!
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Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons unsalted butter
- 1 cup finely chopped yellow onion (about 1 medium onion)
- 1 Tablespoon minced garlic
- ⅓ cup vodka
- 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¾ teaspoons table salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes increase to ½ teaspoon for a spicier pasta
- 28 oz can whole peeled tomatoes may substitute crushed tomatoes (do not drain)
- 1 cup + 2 tablespoons heavy cream
- ¼ cup grated parmesan plus additional for serving (freshly grated preferred)
- 16 oz penne pasta
- 2 Tablespoons finely sliced fresh basil
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.
Equipments used:
Notes
- Use a plain/unflavored vodka. I use Smirnoff brand, but any will work (it does not need to be expensive!).
- Store in an airtight container in the refrigerator for up to 5 days. This sauce may also be frozen in an airtight container for up to several months.
Nutrition Information
Show Details
Serving
1serving
Calories
580kcal
(29%)
Carbohydrates
68g
(23%)
Protein
14g
(28%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
58mg
(19%)
Sodium
614mg
(26%)
Potassium
572mg
(16%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1039IU
(21%)
Vitamin C
16mg
(18%)
Calcium
139mg
(14%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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