Awesome Penne Alla Vodka Recipes

PENNE A LA VODKA II

Penne a la Vodka II image

This is an easy recipe. The sauce can be made while you cook the pasta. Sprinkle with Parmesan cheese.

Provided by LIAROSE

Categories Main Dish Recipes Pasta

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes
½ cup chopped fresh basil
salt and pepper to taste
¼ cup vodka
1 pound penne pasta
1 pint heavy cream

Steps:

In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.

Nutrition Facts : Calories 631.8 calories, Carbohydrate 62.9 g, Cholesterol 108.7 mg, Fat 35.8 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 19.3 g, Sodium 221.4 mg, Sugar 5.7 g

PENNE ALLA VODKA

Penne alla Vodka image

Penne alla vodka makes an impressive dinner that's ideal for company, yet easy enough for an affordable weeknight meal!

Provided by Nicole McLaughlin

Time 30m

Number Of Ingredients 15

Ingredients

1 (28 ounce) can whole peeled tomatoes (preferably San Marzano)
2 tablespoons olive oil
3 ounces pancetta, diced
0.5 cup finely chopped onion
2 cloves garlic, finely minced
0.25 teaspoon crushed red pepper, or more to taste
1 teaspoon kosher salt, plus more to taste
3 tablespoons tomato paste
0.66 cup vodka
1 pound rigatoni or penne pasta
1 cup heavy cream
0.25 teaspoon pepper, plus more to taste
0.66 cup freshly grated Parmesan cheese
2 tablespoons finely chopped parsley
3 tablespoons chopped fresh basil

Steps:

Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
While water heats, prepare the sauce. In a large saucepan or deep skillet, heat oil and pancetta over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
Serve, sprinkled with remaining cheese and more herbs if desired.

Nutrition Facts : Calories 647 kcal, Carbohydrate 65 g, Cholesterol 72 mg, Fiber 5 g, Protein 18 g, SaturatedFat 14 g, Sodium 844 mg, Fat 30 g, UnsaturatedFat 0 g

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