You Won T Be Single for Long Vodka Cream Pasta
Indulge in the ultimate date-night dinner with "You Won’t Be Single for Long Vodka Cream Pasta," a rich and creamy dish that’s as decadent as it is easy to make. This Italian-inspired recipe combines tender penne pasta with a luscious vodka-infused tomato sauce, elevated by the bold flavors of garlic, onion, and a splash of heavy cream. A touch of red pepper flakes adds a subtle kick, perfectly balanced by the silky Parmesan finish. Prepared in just 40 minutes, this pasta masterpiece is ideal for impressing a loved one or treating yourself to a gourmet meal. Garnished with fresh basil and extra Parmesan, it’s a restaurant-worthy dish you’ll want to recreate time and again. Perfect for pasta lovers searching for a comforting, flavorful dinner idea!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 0.5 cup vodka
- 1 28-oz can crushed tomatoes
- 0.5 cup heavy cream
- 0.25 tsp red pepper flakes (optional)
- 1 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 cup Parmesan cheese, freshly grated
- 2 tbsp fresh basil, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet over medium heat, heat the olive oil and butter until the butter is melted and begins to foam.
Add the diced onion to the skillet and sauté for about 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Carefully add the vodka to the skillet and allow it to simmer for about 3 minutes, letting the alcohol cook off.
Reduce the heat to medium-low and stir in the crushed tomatoes. Simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the heavy cream and red pepper flakes (if using). Season the sauce with kosher salt and black pepper. Simmer for an additional 3-4 minutes, or until the sauce is creamy and slightly thickened.
Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Stir in the freshly grated Parmesan cheese until melted and well combined.
Serve the pasta immediately, garnished with chopped fresh basil and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 682 mg | 15% | |
*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.
