Penne alla Vodka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 28-oz can whole tomatoes, drained, liquid reserved2T olive oil1/2 small onion, minced - about 1/4 cup1T tomato paste2 cloves garlic1/4 tsp hot red pepper flakesdash of salt1/3 cup vodka1/2 cup heavy cream1 pound penne pastaFresh basilGrated parmesan cheese, for serving
Puree half tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2 inch pieces, discarding cores. Combine in liquid measuring cup (about 1 2/3 cups). Add reserved liquid to make 2 cups.
Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomatoes and dash of salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add dash of salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFGIRL00.
Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomatoes and dash of salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add dash of salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFGIRL00.
Nutritional Info Amount Per Serving
- Calories: 405.1
- Total Fat: 19.2 g
- Cholesterol: 41.7 mg
- Sodium: 410.1 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 2.5 g
- Protein: 8.1 g
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