Vodka Penne
This is the best vodka penne, ready in less than 30 minutes! This delicious pasta recipe is special enough for entertaining guests, but easy enough for a weeknight.
Servings: 8
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion chopped (approximately 1 cup)
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes crushed
- 1 ½ teaspoon oregano dried
- 1 cup vodka
- 28 ounces Canned San Marzano Plum Tomatoes Peeled, chopped or crushed
- 2 teaspoons salt
- black pepper
- 1 pound penne pasta or your favorite
- ½ cup heavy cream
- ¼ cup parmesan fresh grated
- 1 tablespoon mascarpone (optional)
Instructions
- In a skillet over medium high and oil, onion and garlic and sauté until translucent. Add the red pepper and oregano and cook for an additional minute.¼ cup extra virgin olive oil, 1 onion, 1 tablespoon minced garlic, ½ teaspoon red pepper flakes, 1 ½ teaspoon oregano
- Pour in the vodka and reduce to half. Add the crushed or chopped tomatoes to skillet. Add salt and fresh cracked pepper.1 cup vodka, 28 ounces Canned San Marzano Plum Tomatoes, 2 teaspoons salt, black pepper
- Cover with a lid and allow to cook for 10 minutes on low heat.
- Meanwhile, prepare pasta al dente in a pot of boiling salty water. Be sure to reserve a cup of the starchy pasta water for thinning your sauce.1 pound penne pasta
- Now, add a little of the reserved water and heavy cream, simmering for another 10 minutes.½ cup heavy cream
- Remove from heat. Stir in pasta, parmesan and optional mascarpone. Add one tablespoon of warm pasta water at a time until sauce reaches desired consistency.¼ cup parmesan, 1 tablespoon mascarpone
Video
Notes
- Use good quality canned tomatoes – in this recipe, you can’t beat the unique flavor of San Marzano tomatoes.
- Use freshly grated parmesan rather than pre-grated – it will be so much creamier, the extra step is worth it.
- Always hold back a cup of warm, starchy pasta water. This can help thin your sauces!
Substitutions and Variations
- It’s best to use heavy cream in this recipe, not low fat or milk.
- Add a little mascarpone cheese during the last minute of cooking the sauce for a creamy finish.
- Add 1-2 tablespoons of tomato paste (or a tomato paste substitute) for a richer tomato base.
- Reduce the red pepper flakes to eliminate heat.
Storage Tips
Cover tightly and store in the refrigerator for up to three days. When you’re ready to re-heat, warm it in a small sauce pan and a use a little chicken broth or water to loosen the sauce. Because of the heavy cream in this recipe, I don't recommend freezing.Nutrition
Calories: 451kcal | Carbohydrates: 52g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 774mg | Potassium: 466mg | Fiber: 4g | Sugar: 7g | Vitamin A: 526IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 2mg