Irish Vodka Pasta
Elevate your pasta night with this indulgent and innovative Irish Vodka Pasta! This recipe puts a unique twist on the classic vodka sauce by incorporating a splash of velvety Irish cream liqueur, adding a subtle sweetness and richness to the dish. Al dente penne pasta is coated in a creamy tomato-based sauce, infused with a touch of vodka for depth and complexity. Sautéed garlic and onions provide a savory base, while heavy cream, Parmesan cheese, and fresh basil create a luxurious finish. Ready in just 35 minutes, this flavorful fusion of Italian and Irish influences is perfect for a cozy dinner or an impressive date night meal. Serve with a sprinkle of chili flakes for some heat or extra Parmesan for a cheesy flourish.
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Recipe Information
Ingredients
- 300 grams penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 units garlic cloves, minced
- 1 medium yellow onion, finely diced
- 400 grams crushed tomatoes
- 60 milliliters vodka
- 30 milliliters Irish cream liqueur
- 120 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, warm the olive oil and melt the butter. Add the minced garlic and diced onion, and sauté for 3-4 minutes until the onion is translucent and fragrant.
Stir in the crushed tomatoes and let the mixture simmer for 5 minutes, allowing the flavors to meld together.
Carefully pour in the vodka, stirring well. Allow it to simmer for another 5 minutes so the alcohol cooks off and the sauce thickens slightly.
Reduce the heat to low and stir in the Irish cream liqueur and heavy cream. Mix until the sauce is smooth and creamy.
Season the sauce with salt, black pepper, and red chili flakes (if using). Taste and adjust seasoning as needed.
Add the cooked pasta to the skillet and toss to coat the pasta evenly in the sauce.
Sprinkle in the Parmesan cheese and chopped fresh basil, stirring gently to combine.
Serve the Irish Vodka Pasta immediately, garnished with extra Parmesan and basil, if desired.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 24.2 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
