Creamy Penne alla Vodka Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt and ground black pepper to taste
- ½ cup vodka
- 1 tablespoon tomato paste
- 1 (28-ounces) can San Marzano whole plum tomatoes
- 1 cup heavy cream
- 12 ounces tubed pasta like penne or rigatoni
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- Chopped fresh basil or parsley to garnish, optional
Instructions
- In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onions and cook, stirring frequently, until the onions become translucent, about 4 -5 minutes. Stir in the garlic, oregano, and pepper flakes and cook for just a minute. Season lightly with salt and ground black pepper.1 small yellow onion, 2 garlic cloves, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes
- Add the vodka and simmer for about 3-4 minutes or until the mixture is reduced by half.½ cup vodka
- Add the tomato paste and the whole tomatoes and their liquid into the pot. Bring to a simmer and cook, stirring often, while crushing the tomatoes roughly with a wooden spoon, until the sauce has thickened, about 8-10 minutes.1 tablespoon tomato paste, 1 (28-ounces) can San Marzano whole plum tomatoes
- Stir in the heavy cream and mix to combine.
- Transfer the sauce to a blender or a food processor fitted with a steel blade and puree until smooth.
- Meanwhile, cook the pasta in salted water according to package directions, until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.12 ounces tubed pasta like penne or rigatoni
- Return the sauce to the pot and simmer over low heat, partially covered for about 6-8 minutes. Season to taste.
- Add the pasta to the sauce and about ¼ cup of the reserved pasta water. Cook stirring constantly for about 2 minutes or until the pasta is well coated with the sauce. If the sauce thickens too much, add additional pasta water.
- Remove from the heat and stir in the Parmesan cheese. Serve immediately sprinkled with extra Parmesan cheese and garnished with fresh basil or parsley (if desired).½ cup freshly grated Parmesan cheese
Notes
- I love to use extra virgin olive oil to make this recipe.
- Simmering the sauce burns off the alcohol in the vodka and eliminates any alcohol taste. Make sure you take the time needed for this step.
- If you can’t find whole San Marzano tomatoes, you can use whole plum tomatoes.
- You can use crushed tomatoes instead of whole tomatoes.
Nutrition
Calories: 482 kcal, Carbohydrates: 46 g, Protein: 12 g, Fat: 23 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Cholesterol: 62 mg, Sodium: 170 mg, Potassium: 229 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 724 IU, Vitamin C: 3 mg, Calcium: 140 mg, Iron: 1 mg
