Vodka Penne
Why Make This Recipe
Vodka Penne is a delicious and creamy pasta dish that combines the richness of heavy cream with the bright flavors of tomatoes and basil. It’s a satisfying meal that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. This dish is not only easy to make, but it also offers a unique twist on traditional pasta recipes. The addition of vodka enhances the flavors and gives the sauce a delightful depth.
How to Make Vodka Penne
Ingredients:
- 3 tablespoons unsalted butter
- 3/4 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can whole peeled plum tomatoes, chopped, with their juices
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/3 cup vodka
- 1 pound penne pasta
- 2/3 cup heavy cream
- 3 tablespoons fresh chopped basil, plus more for serving
- Finely grated Parmigiano-Reggiano cheese, for serving
Directions:
- Bring a large pot of salted water to a boil.
- Heat the butter in a 3-quart saucepan over medium heat until it shimmers. Add the onion and cook, stirring frequently, until softened and translucent, about 3 to 4 minutes.
- Add the garlic and red pepper flakes; cook for another 30 seconds without browning.
- Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, uncovered, stirring occasionally.
- Boil the pasta according to package instructions until just shy of al dente. Before draining, reserve about 1 cup of pasta cooking water. Drain the pasta and return it to the pot.
- Stir the cream into the sauce; simmer uncovered for about 3 minutes. Purée the sauce using an immersion blender or a traditional blender until mostly smooth.
- Pour the sauce over the penne, bringing it to a gentle boil over medium-high heat, stirring frequently. Cook until the sauce thickens enough to cling to the pasta. Add reserved pasta water if necessary.
- Stir in the basil, adjust seasoning if needed, then serve in bowls with grated Parmigiano-Reggiano.
How to Serve Vodka Penne
Serve Vodka Penne warm, garnished with extra fresh basil and freshly grated Parmigiano-Reggiano cheese. It pairs well with a side salad or garlic bread for a complete meal.
How to Store Vodka Penne
To store Vodka Penne, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Tips to Make Vodka Penne
- Use high-quality tomatoes for the best flavor.
- Adjust the red pepper flakes based on your spice preference.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream.
Variation
You can customize Vodka Penne by adding protein such as grilled chicken, shrimp, or sautéed mushrooms. You can also switch out the penne pasta for other shapes like rigatoni or farfalle.
FAQs
1. Can I make Vodka Penne without vodka?
Yes, you can omit the vodka, but it does add a unique flavor. You can use vegetable or chicken broth as a substitute for a different taste.
2. What can I serve with Vodka Penne?
Vodka Penne pairs well with a side salad, garlic bread, or steamed vegetables.
3. Can I freeze Vodka Penne?
Yes, you can freeze it. Store in an airtight container and it will keep for about 2 months. Thaw it in the refrigerator overnight before reheating.
Vodka Penne
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Heat the butter in a 3-quart saucepan over medium heat until it shimmers. Add the onion and cook, stirring frequently, until softened and translucent, about 3 to 4 minutes.
- Add the garlic and red pepper flakes; cook for another 30 seconds without browning.
- Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, uncovered, stirring occasionally.
- Boil the pasta according to package instructions until just shy of al dente. Before draining, reserve about 1 cup of pasta cooking water. Drain the pasta and return it to the pot.
- Stir the cream into the sauce; simmer uncovered for about 3 minutes. Purée the sauce using an immersion blender or a traditional blender until mostly smooth.
- Pour the sauce over the penne, bringing it to a gentle boil over medium-high heat, stirring frequently. Cook until the sauce thickens enough to cling to the pasta. Add reserved pasta water if necessary.
- Stir in the basil, adjust seasoning if needed, then serve in bowls with grated Parmigiano-Reggiano.