Penne Russo a La Vodka with Basil Cream Sauce
Indulge in the rich, creamy decadence of Penne Russo a La Vodka with Basil Cream Sauce, a pasta dish that blends comfort and elegance in every bite. Featuring al dente penne pasta coated in a velvety tomato-vodka sauce, this recipe gets its luxurious creaminess from heavy cream and a touch of fresh Parmesan cheese. The bright, aromatic notes of garlic, red pepper flakes, and fresh basil elevate the dish, while a splash of vodka lends depth to the flavor profile. Perfect for a cozy dinner or an impressive date-night entrée, this 45-minute recipe balances bold flavor with simplicity. Garnish with extra basil and Parmesan for a stunning presentation that’s equally irresistible.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 0.5 tsp Red pepper flakes
- 2 tbsp Tomato paste
- 28 oz Canned crushed tomatoes
- 0.5 cup Vodka
- 1 cup Heavy cream
- 0.5 cup Fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, freshly grated
- 1 tsp Salt
- 0.5 tsp Ground black pepper
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta cooking water.
In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the diced onions and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and red pepper flakes to the skillet. Cook for an additional 1 minute, stirring frequently, to release their aromas.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. Then add the crushed tomatoes, vodka, salt, and black pepper. Stir to combine.
Simmer the sauce over medium-low heat for 15 minutes, stirring occasionally, to let the alcohol cook out and the flavors meld together.
Reduce the heat to low and slowly stir in the heavy cream until the sauce is smooth and creamy. Add half of the chopped fresh basil and simmer for 2 more minutes.
Add the cooked penne pasta to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add reserved pasta cooking water, 1-2 tablespoons at a time, until desired consistency is achieved.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with remaining fresh basil leaves and serve immediately. Optionally, sprinkle more Parmesan cheese on top for extra flavor.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.3 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 639 mg | 14% | |
*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.
