Vodka Penne Pasta
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6 -10 servings
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Calories
669 kcal
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Course
Main Course
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Cuisine
Italian
Vodka Penne Pasta
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This recipe for Penne alla Vodka is ready in under 30 minutes making it perfect for entertaining. With simple ingredients, this creamy tomato vodka cream sauce has a little kick of heat, with warm, aromatic flavors.
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Ingredients
- 1 lb penne pasta cooked according to package directions for al dente. Or try Rigatoni, fusilli, mostaccioli.
- 6-8 tablespoons butter regular or unsalted, if using unsalted, add ¼ teaspoon seasoning salt (additional)
- ½ - 1 teaspoon red pepper flakes or more depending on desired heat
- ¾ cup vodka
- 28 oz can crushed tomatoes I prefer Cento or Pomi, or whole San Marzano tomatoes, crushing with hands, or in food processor, blender
- ¾ cup heavy cream
- 1 teaspoon seasoning salt like Lawry's
- 8 - 10 fresh basil leaves chiffonade
- 4 oz Parmesan Cheese grated or shaved
- Fresh ground salt and pepper to taste
Optinal Add-Ins
- 4 - 6 links Italian sausage
- meatballs
- 4 ounces pancetta chopped
Instructions
- Start 4 quarts of water to boil in separate large pot for the pasta, adding 1-2 teaspoons kosher salt to the water.
- If desired before making sauce, cook Italian Sausage, chopped Pancette, or meatballs in pan until cooked through, remove and wipe out excess grease, leave some! Cover and simmer until warmed through.
- Melt butter in a large skillet. Stir in red pepper flakes and vodka, vodka will boil violently. Allow to simmer for 2-3 minutes.
- Stir in crushed tomatoes and cream. Add seasoning salt and stir well. Simmer 7 - 15 minutes
- While sauce simmers, cook pasta according to package directions for al dente pasta. While pasta is cooking; chiffonade or chop of your basil.
- Grate parmesan cheese. Reserve 1/2 cup pasta water, then drain pasta and return to pot. Pour pasta into sauce and stir to coat. Sprinkle in basil and shaved parmesan, mix gently.
- Serve immediately with fresh parmesan grated on top, along with a few grinds of salt and pepper if desired. Delicious served with crusty Italian bread, garlic bread and a crisp green salad.
Equipments used:
Notes
- Storage, Make-Ahead and Freezing Tips
- Sauce may be made ahead of time, cooled and refrigerated stored in an airtight container for up to 5 days.
- Or freeze the completely cooled sauce for up to 3 months, allow it to thaw, and reheat.
- Reheat: Slowly, over low heat, bring the sauce up to heat until heated through. If the cream curdles a bit, whisk well while heating, and add a splash of reserved pasta water or a tablespoon of cream to bring it all back together.
Nutrition Information
Show Details
Serving
1serving
Calories
669kcal
(33%)
Carbohydrates
68g
(23%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
77mg
(26%)
Sodium
973mg
(41%)
Potassium
616mg
(18%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1388IU
(28%)
Vitamin C
13mg
(14%)
Calcium
311mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6-10 servings
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 669kcal | 33% |
| Carbohydrates | 68g | 23% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 973mg | 41% |
| Potassium | 616mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1388IU | 28% |
| Vitamin C | 13mg | 14% |
| Calcium | 311mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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