Whole Wheat Penne Pasta with Creamy Vodka Sauce
Elevate your pasta nights with this hearty and flavorful Whole Wheat Penne Pasta with Creamy Vodka Sauce. This dish combines the nutty wholesomeness of whole wheat penne with a luscious, velvety sauce made from crushed tomatoes, a splash of vodka, and rich heavy cream. Aromatic garlic and onions are sautéed to perfection before being simmered with red pepper flakes for a subtle kick, while Parmesan cheese adds a savory depth. Finished with fresh basil and an optional sprinkle of extra cheese, this comforting recipe is easy to make in under 40 minutes and strikes the perfect balance between indulgence and nutrition. Whether you're cooking for a weeknight dinner or a cozy gathering, this pasta dish promises to delight!
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Recipe Information
Ingredients
- 12 ounces whole wheat penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 cup crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 quarter cup vodka
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves, chopped
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to boil. Cook the whole wheat penne pasta according to package instructions, until al dente. Reserve 1/2 cup of pasta water before draining.
Heat the olive oil and unsalted butter in a large skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the crushed tomatoes and tomato paste to the skillet, stirring to combine. Let the mixture simmer for 5 minutes.
Slowly pour in the vodka while stirring. Allow the sauce to simmer for 5-7 minutes, so the alcohol cooks off.
Reduce the heat to low and stir in the heavy cream. Continue to cook the sauce for 3-4 minutes, until it thickens slightly.
Season the sauce with red pepper flakes, salt, and black pepper. Stir in the grated Parmesan cheese until melted and well combined.
If the sauce is too thick, gradually add small amounts of reserved pasta water to reach your desired consistency.
Combine the cooked penne pasta with the vodka sauce in the skillet, tossing to coat evenly.
Garnish with chopped fresh basil leaves and an extra sprinkle of Parmesan cheese if desired. Serve warm.
Nutrition Facts
Calories |
3159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3453 mg | 150% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 31.7 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2617 mg | 56% | |
*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.
