Penne Rigatti Ala Vodka
Indulge in the ultimate comfort food with this Penne Rigatti Ala Vodka recipe—an effortlessly elegant fusion of creamy richness and bold flavors. Perfectly al dente penne rigatti is enveloped in a luscious vodka-infused tomato cream sauce, expertly balanced with caramelized tomato paste, a touch of crushed red pepper heat, and the silken smoothness of heavy cream. The dish is brought to life with sautéed garlic and onions, infused with buttery olive oil, and elevated with a generous sprinkle of freshly grated Parmesan and aromatic basil. Ready in just 40 minutes, this restaurant-quality pasta dish is ideal for weeknight dinners or special occasions alike, ensuring a meal that's both satisfying and impressive. Pair it with garlic bread and a crisp green salad for a complete and unforgettable dining experience!
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Recipe Information
Ingredients
- 400 grams penne rigatti 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
- 180 grams tomato paste
- 80 milliliters vodka
- 200 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 10 grams fresh basil leaves, chopped
- to taste salt
- to taste black pepper
- 180 milliliters reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook penne rigatti pasta according to package instructions until al dente. Reserve 180 milliliters of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat olive oil and unsalted butter in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes, cooking for another 30 seconds until fragrant.
Add the tomato paste to the skillet and cook for 2-3 minutes, stirring frequently, until the tomato paste darkens in color and caramelizes slightly.
Carefully pour in the vodka, stirring to deglaze the pan. Allow the vodka to cook off for 2-3 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer gently for 5 minutes, stirring occasionally, until the sauce is rich and creamy.
Add the grated Parmesan cheese and stir until melted and fully incorporated into the sauce. Season with salt and black pepper to taste.
Add the cooked penne rigatti to the skillet, stirring to coat the pasta evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
Garnish the dish with freshly chopped basil leaves and an extra sprinkle of Parmesan cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 464 mg | 10% | |
*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.
