Penne alla Vodka

  • 08.22.16
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After a long wonderful summer traveling and enjoying the best food that each place we visited had to offer, coming back to my kitchen has been hard. I guess my mind is still in vacation…

With that said, we wanted something new and easy last night. Penne alla Vodka has been a recipe that we love but never make it at home. I must say it is surprisingly easy to make and quite addictive. A huge platter all gone before we know it.

There are so many recipes for Pennne alla Vodka that it can get pretty confusing. This is my adaptation, easy and tasty. If you have children, not to worry about the alcohol content has it has been evaporated in the cooking process.

Bon Appetit!!

Giangi

Penne alla Vodka copy. 2

PENNE ALLA VODKA

Sea salt
1 pound penne rigate
2 tablespoons olive oil
½ medium yellow onion, chopped in small dice
2 garlic cloves, finely chopped
1 28 oz. can of San Marzano crushed tomatoes
¼ cup vodka
Fresh ground black pepper
½ cup heavy whipping cream
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
¼ cup fresh parsley, chopped

Bring a large pot of salted water to a boil. Cook the pasta according to al dente package instruction, 11 to 13 minutes. Reserve ½ cup pasta water and drain pasta.

In a large skillet, large enough to hold all of the cooked pasta, over medium heat add olive oil, onions and garlic. Sautee until translucent, about 3 minutes.

Add the tomatoes, vodka, and season with salt and pepper. Simmer for 10 minutes until alcohol burns off. Stir in heavy cream and butter.

Add the pasta to the skillet with the sauce. Toss the pasta in the sauce over high heat until well coated. Add a little of the cooking water if the sauce is too thick.

Top with Parmesan and parsley and mix gently.

Serve immediately.

Penne alla Vodka copy

 

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