Penne Alla Vodka

Name: Penne Alla Vodka
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; ½ medium yellow onion; 1 3 garlic cloves; ½ teaspoon sea salt; 1 freshly ground black pepper; ½ teaspoon red pepper flakes; 1 1; ¼ cup vodka; 1 1 pound tube-shaped pasta; ½ cup heavy cream; 1 chopped fresh parsley or fresh basil leaves; 1 freshly grated parmesan cheese

Prep: 5 minsCook: 25 mins

Prep

5 mins

Cook

25 mins

Servings

Difficulty

Medium

VegetarianNut-FreeEgg-Free

(0)

This is one of my favorite weeknight dinners because it comes together in just thirty minutes, yet tastes like something from a fancy Italian restaurant. The vodka adds a sophisticated depth to the creamy tomato sauce that you simply can't replicate any other way. Garlic, one of the star ingredients here, is packed with allicin, a compound known for its immune boosting properties, so you're getting a delicious meal that's actually good for you. What I love most is how simple it is to make with just basic pantry staples you probably already have at home. The whole dish costs just a few dollars to prepare, making it perfect for both busy weeknights and impressing guests without breaking the bank.

Ella x

Ingredients

Servings:

2 tablespoonsextra-virgin olive oil
½ mediumyellow onion(chopped)
13 garlic cloves(thinly sliced)
½ teaspoonsea salt
1freshly ground black pepper
½ teaspoonred pepper flakes
11(6-ounce) can tomato paste)
¼ cupvodka(see note*)
11 pound tube-shaped pasta(such as penne or rigatoni)
½ cupheavy cream
1chopped fresh parsley or fresh basil leaves(for garnish)
1freshly grated parmesan cheese(for serving)

Detail level

Instructions

1
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, salt, and several grinds of pepper and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
2
Add the red pepper flakes and tomato paste and cook, stirring, for 3 minutes, or until the tomato paste darkens. Stir in the vodka and let it cook down for 1 minute.
3
Add the crushed tomatoes and their juices and stir to combine. Simmer over low heat for 10 minutes.
4
Allow the sauce to cool slightly, then transfer to a blender and blend until smooth.
5
Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
6
Return the blended sauce to the skillet over medium-low heat. Stir in the cream, followed by ½ cup of the reserved pasta water. Add the pasta and stir to coat, adding more pasta water as needed to fully coat the pasta in a lightly creamy, glossy sauce.
7
Season to taste and serve topped with fresh herbs and Parmesan cheese.

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