Instant Pot Penne Alla Vodka Recipes

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INSTANT POT® PENNE ALLA VODKA



Instant Pot® Penne alla Vodka image

This is the perfect comfort food on a busy night! The whole thing comes together in one pot in about 45 minutes. It's a super affordable hearty meal created from pantry staples. Great with a glass of wine. Garnish each serving with Parmesan and fresh flat-leaf parsley.

Provided by NicoleMcmom

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons unsalted butter
1 tablespoon olive oil
¾ cup finely chopped yellow onion
3 cloves garlic, minced
½ teaspoon crushed red pepper
½ cup vodka
2 ½ cups water
1 (16 ounce) package uncooked penne pasta
2 teaspoons kosher salt
1 (28 ounce) can crushed tomatoes
½ cup heavy cream
⅓ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Select High temperature setting, and preheat the pot for 1 to 2 minutes. Add butter and oil. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper, and cook, stirring often, for 1 minute.
  • Pour in vodka and cook until reduced by half, about 3 minutes. Cancel Saute function. Stir in water, penne, and salt. Pour tomatoes over penne; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan cheese; let stand for 3 minutes. Stir in pepper.

Nutrition Facts : Calories 761.6 calories, Carbohydrate 100.8 g, Cholesterol 61.9 mg, Fat 25.3 g, Fiber 8.2 g, Protein 21.9 g, SaturatedFat 12.8 g, Sodium 1345 mg, Sugar 5.2 g

ONE-POT PENNE ALLA VODKA



One-Pot Penne alla Vodka image

You don't have to cook pasta and sauce separately anymore. In our version of this classic dish, all the ingredients come together in one pot and the pasta cooks while the sauce reduces and thickens.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 tablespoons tomato paste
Pinch red pepper flakes
One 15-ounce can diced tomatoes
12 ounces penne (see Cook's Note)
1/2 cup vodka
Kosher salt
1/3 cup heavy cream
1/4 cup grated Parmesan
Handful basil leaves, torn

Steps:

  • Heat the olive oil in a 4-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste and red pepper flakes and cook, stirring to coat the onions, about 1 minute. Add the canned tomatoes, penne, vodka, 1 teaspoon salt and 3 1/2 cups water and bring to a boil over medium-high heat. Continue to cook, stirring frequently, until the pasta is al dente and the sauce has reduced by about half and thickened, about 12 minutes. Remove from the heat. Stir in the heavy cream, half the Parmesan and 1/2 teaspoon salt. Divide the penne among 4 bowls and garnish with the remaining Parmesan and torn basil leaves.

CHICKEN PENNE ALLA VODKA



Chicken Penne Alla Vodka image

Chicken Penne alla Vodka is a 30 minute, restaurant quality pasta entree with lean chicken breast and penne pasta in a creamy tomato vodka sauce. Make chicken alla vodka for date night OR any weeknight and win hearts.

Provided by Traci The Kitchen Girl

Categories     Dinner     entree     Main Course

Time 30m

Number Of Ingredients 14

8 ounces Penne Pasta Noodles
1/2 teaspoon Sea Salt (for the pasta water)
2 Boneless Skinless Chicken Breasts (about 1 pound)
pinch Salt and Pepper (to season chicken)
1 tablespoon Olive Oil (or preferred cooking oil)
1 medium Onion (diced)
3 cloves Garlic (minced)
1/4 cup Vodka
1 (28 ounce can) Crushed Tomatoes
1/2 cup Heavy Cream
1/4 cup Fresh Oregano (or 1 tsp dried oregano)
1/4 teaspoon Crushed Red Pepper
1/4 cup Parmesan Cheese (plus more for serving)
Salt and Pepper (to taste)

Steps:

  • Follow package instructions to cook PENNE PASTA with SALT added to the water.
  • Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking, and set aside.
  • Flatten CHICKEN BREAST to 1/2" thickness with a flat-sided meat tenderizer. Season with SALT and PEPPER.
  • Heat OLIVE OIL in skillet over med-high heat. Add CHICKEN BREAST and sauté about 3-4 minutes each side until chicken is cooked through.
  • Transfer chicken to a cutting board, cover, and rest.
  • Continue heating skillet on med-high heat and add a splash of OLIVE OIL, if needed.
  • Add ONION and GARLIC. Sauté until the onion is tender and slightly browned.
  • Add VODKA and scrape the pan to release any browned bits to deglaze.
  • Stir in CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.
  • Bring everything to a gentle boil. Then reduce heat to med-low and simmer about 10 minutes to thicken sauce, stirring as needed. This also cooks off the alcohol.
  • Add COOKED PENNE to vodka sauce and allow to heat through, stirring as needed. Add splashes of the reserved pasta water as needed to adjust sauce consistency.
  • Add PARMESAN CHEESE to the sauce, continue heating to incorporate, stirring as needed.
  • Slice the cooked chicken into 1/2" thick pieces and add to the vodka sauce along with the COOKED CHICKEN BREAST.
  • Stir everything together. Add SALT and PEPPER to taste.
  • Serve warm garnished with chopped fresh OREGANO or parsley.
  • To store, allow chicken pasta to cool completely and refrigerate in an airtight container up to 5 days.

Nutrition Facts : ServingSize 1 cup, Calories 261 kcal, Carbohydrate 24 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 255 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g

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