Penne Alla No Vodka
Ditch the vodka but keep all the creamy, comforting goodness with this Penne Alla No Vodka recipe—a lighter twist on the classic pasta dish. This rich and flavorful recipe features tender penne pasta enveloped in a velvety tomato-cream sauce made from pantry staples like tomato paste, crushed tomatoes, and heavy cream. The sauce is elevated with the aromatic blend of sautéed onions, garlic, a touch of Parmesan cheese, and optional red chili flakes for gentle heat. Fresh basil adds a vibrant, herbaceous finish, making this dish both indulgent and refreshing. Perfect for a weeknight dinner or an elegant meal to impress, this quick 40-minute recipe lets you skip the vodka while savoring every creamy bite.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 400-gram can crushed tomatoes
- 150 milliliters heavy cream
- 60 grams grated Parmesan cheese
- 0.5 teaspoons red chili flakes (optional)
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 120 milliliters pasta water, reserved
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 120 milliliters (1/2 cup) of pasta water before draining the pasta. Set the cooked pasta aside.
In a large skillet or saucepan over medium heat, heat the olive oil and butter until the butter is melted and bubbly.
Add the finely chopped onion to the pan and cook, stirring occasionally, for 5–7 minutes or until softened and lightly golden.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Add the tomato paste to the pan and cook for 2–3 minutes, stirring constantly, to caramelize and enhance its flavor.
Pour in the crushed tomatoes, stirring well to incorporate. Add the salt, black pepper, and red chili flakes (if using). Reduce the heat to low and simmer the sauce for 10–12 minutes, stirring occasionally.
Stir in the heavy cream and cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
Add the grated Parmesan cheese and stir until melted and fully incorporated into the sauce.
Return the cooked penne pasta to the pan, tossing it in the sauce to coat evenly. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
Taste the pasta and adjust the seasoning with more salt and black pepper if necessary.
Sprinkle the chopped fresh basil over the pasta before serving.
Serve immediately, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 336.2 g | 122% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 22.4 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2371 mg | 50% | |
*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.
