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Classic Penne alla Vodka
Any pasta fan will like the wonderful meal penne alla vodka! A wonderful touch on a very straightforward pasta meal is the addition of vodka to the tomato-based sauce.
Everyone like spaghetti, right? Noodles are a common ingredient in many of my recipes since they are filling and quite simple to prepare.
Penne alla vodka recipe
Due to how good it is, this Italian-American cuisine has endured for years. It is filling and creamy, and the sauce has a distinct spice to it.
It is understandable why restaurants throughout the globe offer this dish on their menus. Customers still often order this meal from the 1970s at restaurants.
But hold out before visiting your preferred Italian eatery! Knowing this recipe has prevented me from making several expensive restaurant visits.
The taste is excellent despite the fact that it is created with simple ingredients and nothing too fancy. Use this simple recipe to prepare delicious meal of restaurant quality at home!
What is penne alla vodka?
The red sauce is generally prepared with tomatoes, cream, pancetta or bacon, and vodka. Penne is the traditional pasta used in this dish. It is mostly an American meal with genuine Italian elements.
This dish is credited with being created in both Italy and America. Its origin is unknown, but the 1980s disco era in America helped it gain popularity.
Add our Cucumber Tomato Avocado Salad for a complete meal.
Ingredients
- 16 ounces penne pasta
- 2 tablespoons butter
- 1 sweet onion (finely diced)
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (plus more for garnish)
- 28 ounce can San Marzano whole tomatoes
- 1/3 cup vodka
- 1 cup heavy cream
- 1 cup grated parmesan cheese (plus more for serving)
- Salt and pepper to taste.
- Basil leaves (for serving)
Instructions
- Cook penne pasta in salted boiling water according to package directions, aiming for al-dente.
- In the meantime, prepare the Vodka Sauce.
- Place a large pan over medium heat and melt the butter. Add the diced onion and cook while stirring for 2-3 minutes.
- Add the garlic, Italian seasoning, and red pepper flakes and cook for another 30 seconds.
- Add the tomatoes to a blender or a food processor and puree until smooth. Add the tomato puree to the pan, followed by the vodka. Simmer the sauce for 10 minutes over medium-low heat.
- Stir in the heavy cream until fully combined and finally add the parmesan cheese, simmer the sauce for another 5 minutes or until thickened. Taste and adjust salt and pepper.
- Drain the cooked pasta and add it to the sauce, toss to coat.
- Serve sprinkled with parmesan cheese, red pepper flakes and garnished with basil leaves.
