Home » Lunch & Dinner » Penne with Vodka and Tomato Cream Sauce

Penne with Vodka and Tomato Cream Sauce

Penne with Vodka and Tomato Cream Sauce

Imagine twirling your fork into a plate of perfectly cooked penne, draped in a luxuriously creamy tomato sauce with a secret ingredient that transforms an ordinary pasta dish into a restaurant-worthy masterpiece. This Penne with Vodka and Tomato Cream Sauce isn't just another pasta recipe – it's a culinary experience that promises to elevate your home cooking game and impress even the most discerning food lovers. Get ready to discover the magic of Italian-inspired cuisine that's both incredibly simple to make and devastatingly delicious!

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 12 oz penne pasta
  2. 1 cup vodka
  3. 1 can (28 oz) crushed tomatoes
  4. 1 cup heavy cream
  5. 2 cloves garlic, minced
  6. Salt and pepper to taste

Instructions

  1. Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
  2. Add the penne pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
  3. While the pasta is cooking, heat a large skillet over medium heat. Add a splash of olive oil and the minced garlic. Sauté the garlic for 1-2 minutes until fragrant, being careful not to burn.
  4. Pour the vodka into the skillet and let it simmer for 2-3 minutes to cook off the alcohol and concentrate the flavor.
  5. Add the crushed tomatoes to the skillet, stirring to combine with the vodka and garlic. Reduce heat to low and let the sauce simmer for 5-7 minutes.
  6. Slowly stir in the heavy cream, creating a smooth, rose-colored sauce. Season with salt and pepper to taste.
  7. Drain the cooked pasta, reserving about 1/4 cup of pasta water in case the sauce needs thinning.
  8. Add the drained pasta directly into the skillet with the vodka sauce. Toss gently to coat the pasta evenly, adding a splash of reserved pasta water if the sauce seems too thick.
  9. Remove from heat and let the pasta sit for 1-2 minutes to absorb the sauce.
  10. Serve hot, optionally garnished with fresh basil or grated Parmesan cheese.

Tips

  1. Use high-quality vodka for the best flavor – the alcohol cooks off, leaving behind a rich depth that enhances the entire sauce.
  2. Don't rush the garlic sautéing process. Low and slow is the key to preventing burning and releasing maximum flavor.
  3. For a silky-smooth sauce, add the heavy cream gradually and stir constantly to prevent separation.
  4. Reserve some pasta water before draining – its starchy nature helps bind the sauce to the pasta perfectly.
  5. Al dente is crucial! Test your pasta a minute before the package instructions suggest to ensure the perfect texture.
  6. For an extra touch of elegance, finish the dish with fresh basil or a sprinkle of high-quality Parmesan cheese.
  7. If you prefer a lighter version, you can substitute half-and-half for some of the heavy cream.Pro Tip: The secret to an amazing vodka sauce is patience – let each ingredient develop its flavor before combining.

Nutrition Facts

Calories: 650kcal

Carbohydrates: 75g

Protein: 15g

Fat: 28g

Saturated Fat: 16g

Cholesterol: 85mg

Pin Recipe Share Email

Share this:

Leave a Comment