Penne alla Vodka
Penne alla Vodka features a rich tomato cream sauce with a splash of vodka, delivering restaurant-quality taste in just 20 minutes, perfect for quick and elegant weeknight dinners.
Equipment
- 1 skillet
- 1 large pot
Ingredients
- 8 ounces uncooked penne pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion finely chopped
- 1 clove garlic minced
- 1/4 cup vodka
- 1/4 cup tomato paste
- 3/4 cup heavy cream
- Salt and pepper to taste
- Fresh basil thinly sliced (optional)
- Freshly grated parmesan cheese optional
Instructions
- Boil a large pot of generously salted water and cook the penne pasta until al dente according to package instructions.
- While the pasta cooks, heat olive oil and butter in a skillet over medium heat.
- Sauté the finely chopped onion in the skillet for about 5 minutes, until softened or lightly browned.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the vodka and allow the sauce to bubble for 30 seconds to cook off the alcohol.
- Stir in the tomato paste until the mixture is smooth and well combined.
- Add the heavy cream and reduce heat to medium-low, letting the sauce warm and thicken for a few minutes.
- Season the sauce with salt and pepper to taste and stir in fresh basil if using.
- Drain the cooked pasta and toss it with the sauce, thinning with a splash of hot pasta water if needed.
- Serve immediately topped with freshly grated parmesan cheese if desired.
Notes
- Use heavy cream to ensure a thick, silky sauce without curdling.
- High-quality tomato paste, preferably from tubes, enhances flavor.
- Serving with a fresh salad balances the richness.
- Double the recipe for larger appetites or no side dishes.
- Skillet size is flexible; any medium skillet will work fine.