The Best Penne alla Vodka
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
500 kcal
-
Course
Main Course
-
Cuisine
Italian
The Best Penne alla Vodka
Description
The Best Penne alla Vodka recipe centers on a velvety sauce made from butter and olive oil sautéed onions and garlic, to which vodka is added and allowed to bubble briefly before stirring in quality tomato paste. Heavy cream is then incorporated, creating a thick and rich sauce that clings well to al dente penne pasta. Seasoned simply with salt and pepper, the sauce is finished with optional fresh basil for herbal brightness and parmesan cheese for a nutty, salty touch.
The penne is cooked in salted water to a tender yet firm al dente texture, then combined with the sauce. If necessary, the sauce can be thinned with some reserved hot pasta water to achieve the right consistency. This dish yields about four moderate portions and serves well with a light salad, balancing its richness.
The recipe notes caution against substituting heavy cream with milk or half-and-half to avoid curdling or a thinner sauce. Using tube-packaged tomato paste is preferred for ease and quality. The recipe was made in a standard skillet but can be adapted to similar pans. It is part of the Salt & Lavender cookbook's collection.
Ingredients
- 8 ounces penne pasta uncooked
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 onion chopped finely, small
- 1 clove garlic minced
- 1/4 cup vodka
- 1/4 cup tomato paste see note
- 3/4 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
- basil optional, to taste, fresh, sliced thin
- Parmesan Cheese optional, to taste, freshly grated
Instructions
- Boil a generously salted pot of water for the penne and cook it al dente according to package directions.
- Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about 5 minutes or until softened (ok if it lightly browns).
- Stir in the garlic and cook for about 30 seconds.
- Add the vodka and let the sauce bubble for 30 seconds or so.
- Stir in the tomato paste until you've got a smooth mixture.
- Stir in the cream, and reduce heat to medium-low. Let the sauce warm through. I find this sauce thickens up very quickly (within a couple minutes), but feel free to cook it a little longer to thicken it up even more.
- Season with salt & pepper as needed. Stir in the fresh basil if using. Toss with the drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese if desired.
Notes
- Use heavy cream to keep the sauce smooth and avoid curdling; avoid milk or half-and-half substitutions.
- Choose good quality tomato paste, especially the tube-packaged varieties, for a reliable rich flavor.
- This recipe makes four moderate-sized servings; consider doubling for larger appetites or no side dishes.
- Fresh basil and parmesan enhance the finished dish but are optional.
- Adjust sauce thickness by adding reserved hot pasta water as needed before draining pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 76mg | 25% |
| Sodium | 201mg | 8% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1081IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
