Penne Alla Vodka
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!
Servings: 8 servings
Ingredients
- 12 ounces penne pasta cooked in salted water until al dente according to package directions
- 2 Tablespoons olive oil
- 2 Tablespoons salted butter
- 1 medium sweet yellow onion finely chopped
- 4 cloves garlic minced
- 1 Tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes optional, but super delicious
- 1/2 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vodka
- 28 ounces crushed tomatoes
- 3/4 cup heavy cream
- 1/2 cup reserved pasta water
- 1/4 cup freshly grated Parmesan for serving
- 1/4 cup fresh basil thinly sliced (optional, but so good!)
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.12 ounces penne 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 sauté until softened, about 5 minutes. Add the garlic in the last 30 seconds.2 Tablespoons olive oil, 2 Tablespoons salted butter, 1 medium sweet yellow onion, 4 cloves garlic
- 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.1 Tablespoon tomato paste, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon oregano, 1/2 teaspoon kosher salt, 1/2 cup vodka, 1/4 teaspoon freshly ground black pepper
- Add the crushed tomatoes, then reduce the heat to medium-low and simmer for 15 minutes to thicken slightly.28 ounces crushed tomatoes
- Add the cream and stir until warmed through.3/4 cup heavy cream
- 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.1/2 cup reserved pasta water
- Serve the pasta sprinkled with freshly grated Parmesan and thinly sliced basil.1/4 cup freshly grated Parmesan for serving, 1/4 cup fresh 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
Calories: 389kcal | Carbohydrates: 44g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 383mg | Potassium: 490mg | Fiber: 4g | Sugar: 8g | Vitamin A: 766IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 2mg
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