Penne alla Vodka

This take on a favorite Italian-American pasta dish is more tomatoey than most versions. For a creamier sauce, add another 2 Tbs. cream.
Photo by Gayle H.
Adapted from finecooking.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

Ingredients

  • Kosher salt

  • 12

    oz. penne

  • 1

    28-oz. can whole peeled plum tomatoes in juice, preferably San Marzano

  • 1/4

    cup extra-virgin olive oil

  • 5

    large cloves garlic, smashed

  • 1/4

    tsp. crushed red pepper flakes

  • 1/3

    cup vodka

  • 1/2

    cup heavy cream

  • 1/2

    cup coarsely grated Parmigiano-Reggiano

  • 2

    Tbs. chopped fresh flat-leaf parsley

Directions

Bring a large pot of well-salted water to a boil. Boil the pasta for 1 minute less than package directions for al dente. Meanwhile, pour the tomatoes into a large bowl and use your hands to break them up. Heat the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring occasionally, until the garlic is golden brown, about 4 minutes. Discard the garlic. Add the tomatoes (and their juice) and the red pepper flakes to the garlic oil; raise the heat to medium high and cook, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Add the vodka and cook for about 2 minutes to mellow the alcohol. Stir in the heavy cream and 1-1/2 tsp. salt. Drain the pasta and add to the skillet. Toss over medium heat until the pasta has absorbed some of the sauce, about 3 minutes. Serve sprinkled with the cheese and parsley.

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