Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins | Servings: 4
I love the perfect blend of the creamy marinara sauce of this Penne Alla Vodka. Plus, it has just the right amount of vodka. Enjoy this as is, or easily add cooked sliced chicken for a full, easy meal that is great any time. This Penne Alla Vodka also makes an amazing freezer food for a simple, and quick meal.
Ingredients
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2 tbsp cold butter
3 cloves garlic, thinly sliced
3 tbsp olive oil
1 tbsp fresh basil, roughly chopped
1 tsp red pepper flakes
3-4 tbsp vodka
¾ c. heavy cream
Salt/Pepper, to taste
28 ounces whole plum tomatoes, undrained
1 pound penne
¼ c. Parmesan cheese, finely grated
Fresh parsley, roughly chopped
How to make Penne Alla Vodka
Step 1: In a blender, food mill, or immersion blender, puree the tomatoes and set them aside.
Step 2: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the thinly sliced garlic and basil into the pot and cook for about 1 to 2 minutes or until aromatic and tender. Then, turn the heat off.
Step 3: To the pan, add the vodka and allow it to sizzle. Turn the heat back on and simmer the vodka over medium heat until there is only around 1 tbsp of vodka left.
Step 4: Add the pureed tomatoes to the pan and simmer for about 45 minutes or so or until the mixture has decreased and becomes slightly thick.
Step 5: Following the package directions, cook the penne. You can use 3/4 pound instead of a full pound for saucier pasta. When done, drain the penne, making sure to reserve about 1/4 c pasta water.
Step 6: To the sauce, add the heavy cream and red pepper flakes. Next, add 2 tbsp cold butter and pour the pasta water. Stir well until blended. To taste, season with salt and pepper.
Step 7: To the sauce, add the drained pasta and toss.
Step 8: Before serving, garnish the penne with some roughly chopped parsley and Parmesan cheese. Enjoy!
Nutrition Facts:
Calories: 711 kcal, Carbohydrates: 87g, Protein: 18g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 80mg, Sodium: 183mg, Potassium: 305mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1054IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 2mg
Ingredients
- 2 tbsp cold butter
- 3 cloves garlic, thinly sliced
- 3 tbsp olive oil
- 1 tbsp fresh basil, roughly chopped
- 1 tsp red pepper flakes
- 3-4 tbsp vodka
- ¾ c. heavy cream
- Salt/Pepper, to taste
- 28 ounces whole plum tomatoes, undrained
- 1 pound penne
- ¼ c. Parmesan cheese, finely grated
- Fresh parsley, roughly chopped
Instructions
Step 1: In a blender, food mill, or immersion blender, puree the tomatoes and set them aside.
Step 2: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the thinly sliced garlic and basil into the pot and cook for about 1 to 2 minutes or until aromatic and tender. Then, turn the heat off.
Step 3: To the pan, add the vodka and allow it to sizzle. Turn the heat back on and simmer the vodka over medium heat until there is only around 1 tbsp of vodka left.
Step 4: Add the pureed tomatoes to the pan and simmer for about 45 minutes or so or until the mixture has decreased and becomes slightly thick.
Step 5: Following the package directions, cook the penne. You can use 3/4 pound instead of a full pound for saucier pasta. When done, drain the penne, making sure to reserve about 1/4 c pasta water.
Step 6: To the sauce, add the heavy cream and red pepper flakes. Next, add 2 tbsp cold butter and pour the pasta water. Stir well until blended. To taste, season with salt and pepper.
Step 7: To the sauce, add the drained pasta and toss.
Step 8: Before serving, garnish the penne with some roughly chopped parsley and Parmesan cheese. Enjoy!
