Penne Alla Vodka
Creamy, luscious, and easy to make, this is the best penne alla vodka recipe! This lighter version skips the cream but still tastes decadent.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6 servings
Ingredients
- ¾ cup vodka
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced (about 1 tablespoon)
- 1 (28-ounce) can crushed tomatoes
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 pound whole wheat penne or similar whole wheat pasta
- 1 cup half-and-half
- ¼ cup finely grated Parmesan
- Thinly sliced fresh basil or chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil for cooking the pasta. Measure the vodka and keep it near the stove.
- In a large, deep skillet or Dutch oven, heat the oil over medium heat. Once it is hot and shimmering, add the onion, salt, and black pepper. Cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Carefully add the vodka (be especially cautious if your stove has an open flame). Scrape with a wooden spoon or spatula to deglaze the pan, then let the vodka cook until reduced by half, about 3 minutes.
- Add the crushed tomatoes, oregano, and red pepper flakes. Bring this sauce to a steady simmer, then reduce the heat to a low simmer. Adjust the heat as needed so that the sauce simmers gently so it continues to reduce but does not bubble aggressively. Let simmer until thickened, about 10 minutes. Stir in the half-and-half and let simmer 5 minutes more.
- While the sauce simmers, cook the pasta in the boiling water to al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and immediately add it to the sauce.
- Toss to coat the pasta, adding a bit of the pasta cooking liquid to loosen the sauce as needed. Stir in the Parmesan. Serve hot, sprinkled with basil or parsley.
Notes
- TO STORE: Refrigerate leftover penne vodka in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, splashing in broth, milk, or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.
- TO FREEZE: Freeze penne alla vodka in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6)Calories: 464kcalCarbohydrates: 61gProtein: 14gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 17mgPotassium: 483mgFiber: 8gSugar: 10gVitamin A: 488IUVitamin C: 14mgCalcium: 148mgIron: 2mg
