Penne in Vodka Sauce
Indulge in the creamy, luxurious flavors of Penne in Vodka Sauce, a comforting Italian-American classic that's perfect for any occasion. This recipe combines tender penne pasta with a rich and velvety vodka-infused tomato sauce, made from sautéed onions, garlic, and a hint of crushed red pepper for a subtle kick. A splash of vodka adds depth while simmering enhances the sweetness of the crushed tomatoes, beautifully balanced by the addition of heavy cream and freshly grated Parmesan cheese. Finished with aromatic basil and a touch of reserved pasta water for the perfect consistency, this dish comes together in just 40 minutes, making it an ideal weeknight dinner. Serve with extra Parmesan and crusty bread on the side for a restaurant-quality meal at home. Keywords: Penne in vodka sauce recipe, creamy pasta, easy Italian-American recipes, comforting pasta dishes.
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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 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 60 milliliters vodka
- 800 grams canned whole peeled tomatoes, crushed
- 120 milliliters heavy cream
- 60 grams Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper, freshly ground
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 water, then drain and set the pasta aside.
In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter melts. Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant.
Carefully pour in the vodka and stir, allowing it to simmer for 2-3 minutes to cook off the alcohol.
Add the crushed tomatoes to the pan, stirring to combine. Lower the heat to medium-low and let the sauce simmer gently for 10-15 minutes, stirring occasionally.
Stir in the heavy cream and Parmesan cheese, mixing until the sauce becomes creamy and smooth. Season with salt and black pepper to taste.
Add the cooked penne to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Garnish with chopped fresh basil leaves and serve immediately, with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 34.7 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 851 mg | 65% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2366 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.
