
How To Make Penne Pasta with Vodka Sauce
Tender pasta dish topped with rich and savory vodka sauce that brings a tangy and smooth feel brought by the liquor and the herbs and cheese bring balance.
Serves:
Ingredients
- 28ozSan Marzano tomatoes,(1 can) crushed finely with hands
- 2tbspextra virgin olive oil
- ½cupyellow onion,minced
- 3ozprosciutto,diced, optional
- 1tbspgarlic,(3 cloves) minced
- salt and freshly ground black pepper
- ½cupvodka
- ¼tspred pepper flakes,more or less to taste
- â…”cupheavy cream
- ¼cupparmesan cheese,finely shredded plus more for serving
- 1tbspfresh oregano,chopped
- ¼cupfresh basil,chopped
- 14ozpenne pasta,plus reserved pasta water for thinning sauce as needed
Instructions
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Bring a pot of water to a boil to cook pasta. Season water with salt.
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Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 – 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
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Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste.
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Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes, stirring occasionally.
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Cook the pasta according to package directions. Reserve ½ cup of pasta water and drain pasta.
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Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
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Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed.
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Serve warm with more Parmesan and garnish with more basil if desired.
Nutrition
- Calories:Â 506.23kcal
- Fat:Â 18.41g
- Saturated Fat:Â 8.37g
- Monounsaturated Fat:Â 7.28g
- Polyunsaturated Fat:Â 1.52g
- Carbohydrates:Â 58.17g
- Fiber:Â 4.41g
- Sugar:Â 6.65g
- Protein:Â 16.89g
- Cholesterol:Â 50.36mg
- Sodium:Â 663.76mg
- Calcium:Â 138.42mg
- Potassium:Â 605.49mg
- Iron:Â 1.81mg
- Vitamin A: 180.80µg
- Vitamin C:Â 19.91mg
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