Penne alla Vodka Recipe
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5
2 reviews
Excellent
Penne alla Vodka Recipe
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This penne alla vodka is my go-to when I want something easy, quick, yet restaurant-level delicious. I'll show you how to whip up this delicious, sophisticated sauce in just 30 minutes.
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Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil more for the pasta
- 1 medium onion minced
- 3 tablespoon tomato paste
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- 28 ounce tomato see notes, whole, canned
- ⅓ cup vodka
- ¾ cup whipping cream
- ½ cup Parmesan Cheese plus extra for serving, or grana padano, grated
- salt to taste
- black pepper to taste
- basil for serving, fresh
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the package directions. Drain the pasta, then put it back into the pot, drizzle it with some olive oil, and toss to coat.
- While the pasta cooks, start the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the tomato paste, garlic, and chili flakes and cook for 1 minute more.
- Add the tomatoes and their liquid to the skillet, breaking up the whole tomatoes by hand. Add the vodka to the tomato can, swish it around, then pour it into the sauce.
- Let the sauce simmer for 15-20 minutes, uncovered, until the sauce thickens and most of the liquid has evaporated. Use an immersion blender (or transfer the sauce to a regular blender) and blend until it's mostly smooth. The sauce should be quite thick at this point. If it's not, simmer it a little longer.
- Add the whipping cream and parmesan and season to taste with salt and pepper - I like about one teaspoon of salt. Add the pasta to the sauce and simmer for 1 minute.
- Serve the pasta with extra parmesan and some fresh basil on top.
Notes
- Note 1: I love using San Marzano tomatoes in this recipe, but they are pricey. Regular whole tomatoes work, too, but you'll likely want to add a pinch of sugar as they tend to be more acidic.
- Note 2: Diced tomatoes aren't ideal for this recipe, although they will work in a pinch if you don't want to run to the grocery store. Diced tomatoes are treated with a chemical that prevents them from breaking down, but since you'll blend them, they will work here.
- Note 3: For the right consistency, make sure the sauce is quite thick before you add the whipping cream.
- Note 4: Try adding minced basil to the sauce - it's a tasty variation!
- Note 5: This is quite saucy - which is just how I love it. But for a less saucy version, feel free to make this with up to 16 ounces of penne.
Nutrition Information
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Serving
1 = ¼ of the recipe
Calories
696kcal
(35%)
Carbohydrates
77g
(26%)
Protein
19g
(38%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
59mg
(20%)
Sodium
507mg
(21%)
Potassium
671mg
(14%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1061IU
(21%)
Vitamin C
21mg
(23%)
Calcium
268mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 696kcal | 35% |
| Carbohydrates | 77g | 26% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 507mg | 21% |
| Potassium | 671mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1061IU | 21% |
| Vitamin C | 21mg | 23% |
| Calcium | 268mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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