Pasta Bake with Vodka Sauce
Indulge in the ultimate comfort food with this rich and creamy Pasta Bake with Vodka Sauce. This irresistible recipe combines perfectly al dente penne pasta with a luscious vodka-infused tomato cream sauce, made complete with fragrant garlic, a hint of crushed red pepper for subtle heat, and melted Parmesan for added depth. Topped generously with gooey mozzarella cheese and baked to golden perfection, this dish is elevated with a garnish of fresh basil for a vibrant finish. Ready in just 45 minutes, this baked pasta recipe is perfect for weeknight dinners or cozy gatherings, and its balance of hearty flavors and creamy textures will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 450 grams Penne pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Crushed red pepper flakes
- 170 grams Tomato paste
- 60 milliliters Vodka
- 240 milliliters Heavy cream
- 120 grams Grated Parmesan cheese
- 200 grams Shredded mozzarella cheese
- 20 grams Fresh basil leaves, chopped
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- as needed Water (for boiling pasta)
- 1 tablespoon Salt (for boiling pasta)
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions. Drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly.
Carefully pour in the vodka and stir to deglaze the skillet. Let it simmer for 2-3 minutes so the alcohol cooks off.
Reduce the heat to low and stir in the heavy cream. Cook for 2 minutes, allowing the sauce to thicken slightly.
Add the grated Parmesan cheese, salt, and black pepper to the sauce. Stir until the cheese is melted and the sauce is smooth.
Combine the cooked pasta with the vodka sauce, stirring to coat the pasta evenly.
Transfer the pasta mixture to a greased 9x13-inch baking dish. Top it with shredded mozzarella cheese.
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh chopped basil before serving.
Serve warm and enjoy your delicious pasta bake with vodka sauce!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 284 mg | 6% | |
*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.
