Penne alla Vodka
Servings: 6 people
Calories: 558kcal
This Penne alla Vodka is rich and flavorful with a tomato-based sauce that's infused with a hint of vodka. The tomatoes provide a subtle acidity, which is complemented by the richness and smoothness of the cream. The vodka adds a unique depth of flavor, enhancing the overall taste of the dish.
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Ingredients
Vodka Sauce
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion finely chopped
- 6 cloves garlic crushed and chopped
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground pepper
- ¼ teaspoon crushed chilli flakes
- 27 ounces canned diced tomatoes no salt added
- ¼ cup vodka
- ½ cup heavy cream (35% Milk Fat)
- 1 cup parmesan cheese freshly grated
Pasta
- 1 pound penne rigate pasta
- 1 teaspoon Kosher salt added to water for cooking pasta
optional thickener
- 1 tablespoon Cornstarch mixed in 1 tablespoon cold water
Instructions
Prepare the pasta as the sauce is simmering.
- Bring a large pot of water to a boil. Once the water is boiled, add the pasta and 1 teaspoon of salt to the boiling water. Ensure that the water remains at a rolling boil as the pasta cooks for around 10 minutes.
- In a large saucepan over medium-high heat, warm the olive oil. Once the pan is heated, add the onion, garlic, salt, pepper and chilli flakes. Cook, stirring occasionally, until the onion is soft, which takes about 8 minutes.
- Add the tomatoes to the saucepan and simmer for approximately 10 minutes, stirring occasionally.
- Pour the vodka into the tomato mixture and simmer until the sauce thickens and achieves a saucy consistency. This usually takes about 10-15 minutes.
- Stir in the cream and remove the saucepan from the heat.
- Once the pasta is cooked and drained, add it back into the pot and pour the sauce over the pasta, ensuring all noodles are thoroughly coated. Allow the pasta to sit in the sauce for about 1-2 minutes.
- Finally, add the parmesan cheese, give it a final mix, and serve the dish hot.
Notes
Optional:
- If you desire a thicker sauce, add cornstarch at the end of the cooking process. Create a cornstarch slurry with a 1:1 ratio of cornstarch to cold water, using 1 tablespoon of each for this recipe.
Nutrition
Calories: 558kcal | Carbohydrates: 66g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 1238mg | Potassium: 495mg | Fiber: 4g | Sugar: 7g | Vitamin A: 597IU | Vitamin C: 15mg | Calcium: 279mg | Iron: 3mg