Penne Alla Vodka (Vodka Cream Pasta)
- Yield 4
- Prep 5 minutes
- Cook 40 minutes
- Total 45 minutes
Penne Alla Vodka (Vodka Cream Pasta) is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 12 ounces dried penne pasta (or I used fettuccine)
- 1 Tablespoon extra-virgin olive oil
- 2 medium shallots or half a medium red onion, peeled and finely diced (about 2/3 cup)
- 6 cloves garlic, peeled and minced
- 1 cup vodka
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon crushed red pepper flakes*
- 1/2 cup heavy cream
- 1/2 cup torn or julienned fresh basil leaves, divided
- grated Parmesan cheese
Method
Warm a large stockpot of generously-salted water. Once you reach step 5 below (adding in the heavy cream), add the pasta to the salted water and cook al dente according to package instructions. Tip off.
Warm olive oil in a large saute pan over medium-a hot burner. Tip in shallots (or red onion), and saute for 4-5 minutes until soft, stirring occasionally. Tip in garlic and continue sauteing for 1-2 more minutes, or until the garlic is fragrant, stirring occasionally.
Tip in vodka, and stir to combine. Continue cooking until the sauce has reduced by half, about 3-5 minutes.
Tip in the crushed tomatoes and crushed red pepper flakes, and stir to combine. Continue cooking until the sauce reaches a let it bubble gently. Then reduce heat to medium-low, and continue simmering for about 20-30 minutes, until the sauce has reduced by almost half.
Stir in the heavy cream and half (1/4 cup) of the basil. (<–This is also about the time you should begin cooking the pasta.) Reduce heat to low and let the sauce continue to let it bubble gently until the pasta has cooked.
Once the pasta is ready, return it to the stockpot and pour the sauce on top. Turn the pasta until it is evenly coated with the sauce.
Plate while it is hot, garnished with the extra basil and Parmesan cheese.
