Penne Romanoff
Elevate your weeknight pasta routine with Penne Romanoff, a creamy and indulgent dish that blends elegance with comforting flavors. This recipe pairs al dente penne pasta with a luscious vodka-infused tomato cream sauce, made rich and silky with heavy cream and a generous touch of Parmesan cheese. Aromatic sautéed onions and garlic form the flavorful base, while a splash of vodka adds depth and sophistication. A hint of red pepper flakes provides a subtle kick, and fresh parsley brightens the dish when served. Ready in just 45 minutes, this restaurant-worthy pasta is perfect for cozy dinners or special occasions. Serve it with crusty bread or a crisp green salad for a satisfying meal that’s sure to impress.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 60 ml vodka
- 400 grams canned crushed tomatoes
- 150 ml heavy cream
- 100 grams Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
Sauté the diced onion for 4-5 minutes, or until translucent and softened. Add in the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Deglaze the skillet with vodka, stirring to scrape up any browned bits from the bottom of the pan. Allow the vodka to simmer for 1-2 minutes to cook off the alcohol.
Stir in the crushed tomatoes, salt, black pepper, and red pepper flakes (if using). Let the sauce simmer for 10 minutes, stirring occasionally.
Reduce the heat to low and slowly stir in the heavy cream until fully incorporated, creating a smooth and creamy sauce. Simmer for another 2-3 minutes.
Add the cooked penne pasta to the skillet, tossing to coat each piece in the sauce. If the sauce is too thick, use some of the reserved pasta cooking water to thin it to your desired consistency.
Stir in half of the grated Parmesan cheese and mix well. Adjust seasoning with additional salt and pepper, if needed.
Serve the Penne Romanoff hot, garnished with the remaining Parmesan cheese and chopped parsley. Enjoy!
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 329.9 g | 120% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 21.0 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1267 mg | 97% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2409 mg | 51% | |
*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.
