Penne a La Russe
Penne a La Russe is a luxurious Italian-inspired pasta dish with a bold twist, marrying the richness of a creamy tomato-based sauce with a subtle kick from vodka and red pepper flakes. In just 35 minutes, this recipe transforms pantry staples like penne pasta, crushed tomatoes, and heavy cream into a velvety, restaurant-worthy dish. Sautéed garlic and onions create a flavorful base, while Parmesan cheese lends a touch of savory decadence. Perfect for cozy weeknight dinners or impressive entertaining, this dish is crowned with fresh basil and extra Parmesan for an elegant finish. Whether you're a pasta enthusiast or seeking something new, Penne a La Russe is a must-try comfort food classic.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 pieces garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 0.5 teaspoon crushed red pepper flakes
- 60 milliliters vodka
- 400 grams canned crushed tomatoes
- 120 milliliters heavy cream
- 60 grams Parmesan cheese, grated (plus extra for garnish)
- 10 grams fresh basil leaves, chopped (optional)
- to taste salt
- to taste black pepper
- as needed water for boiling pasta
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
In a large, deep skillet or saucepan, heat the butter and olive oil over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes, or until the onion turns translucent and fragrant.
Sprinkle the crushed red pepper flakes into the skillet and stir for about 30 seconds to release their flavor.
Pour the vodka into the skillet and cook for 1-2 minutes, allowing the alcohol to evaporate while stirring occasionally.
Stir in the crushed tomatoes, and bring the sauce to a gentle simmer. Let it cook for 8-10 minutes, stirring occasionally, so the flavors can meld together.
Reduce the heat to low and gently stir in the heavy cream. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Add the grated Parmesan cheese and stir until it is fully melted and incorporated into the sauce. Season with salt and black pepper to taste.
Add the cooked penne pasta to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until the desired consistency is reached.
Serve the Penne a La Russe hot, garnished with additional grated Parmesan cheese and fresh chopped basil if desired.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 205 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 352 mg | 7% | |
*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.
