Penne Alla Vodka (Vodka Cream Pasta)
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 12 ounces dried penne pasta (or I used fettuccine)
- 1 Tablespoon extra-virgin olive oil
- 2 medium shallots or half a medium red onion, peeled and finely diced (about 2/3 cup)
- 6 cloves garlic, peeled and minced
- 1 cup vodka
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon crushed red pepper flakes*
- 1/2 cup heavy cream
- 1/2 cup torn or julienned fresh basil leaves, divided
- grated Parmesan cheese
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Preparation
Step 1
Heat a large stockpot of generously-salted water. Once you reach step 5 below (adding in the heavy cream), add the pasta to the salted water and cook al dente according to package instructions. Drain.
Step 2
Heat olive oil in a large saute pan over medium-high heat. Add shallots (or red onion), and saute for 4-5 minutes until soft, stirring occasionally. Add garlic and continue sauteing for 1-2 more minutes, or until the garlic is fragrant, stirring occasionally.
Step 3
Add vodka, and stir to combine. Continue cooking until the sauce has reduced by half, about 3-5 minutes.
Step 4
Add the crushed tomatoes and crushed red pepper flakes, and stir to combine. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low, and continue simmering for about 20-30 minutes, until the sauce has reduced by almost half.
Step 5
Stir in the heavy cream and half (1/4 cup) of the basil. (<–This is also about the time you should begin cooking the pasta.) Reduce heat to low and let the sauce continue to simmer until the pasta has cooked.
Step 6
Once the pasta is ready, return it to the stockpot and pour the sauce on top. Toss the pasta until it is evenly coated with the sauce.
Step 7
Serve immediately, garnished with the extra basil and Parmesan cheese.
Step 8
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