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Penne alla Vodka
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4 people
Skip To The Recipe
Penne Alla Vodka. How can a dish taste so good and be so easy to make?
Nothing says comfort as pasta does. A great dish that can be enjoyed in so many different ways.
Can penne alla vodka get you drunk?
No, you cant. As you cook the vodka with the sauce, the alcohol evaporates, leaving behind a wonderful taste. Very safe for children to eat.
Do Italians eat penne alla vodka?
This is a traditional Italian recipe. It started as an easy way to impress women, but now it has become a staple in Italian cuisine.
Here are a few helpful tips for the ingredients needed
Penne pasta
Yellow Onion
Garlic clove
San Marzano Tomato
Vodka
Heavy Cream
Parmesan Cheese
unsalted butter
Flat leaf Italian parsley
With that said, we wanted something new and easy last night. Penne Alla Vodka is a recipe we love but never make it at home. I must say it is surprisingly easy to make and quite addictive. A considerable platter was all gone before we knew it.
There are so many recipes for Penne 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.
Nutrition Facts
Penne alla Vodka
Amount Per Serving
Calories 602
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Cholesterol 57mg19%
Sodium 178mg8%
Potassium 262mg7%
Carbohydrates 70g23%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 890IU18%
Vitamin C 5.2mg6%
Calcium 164mg16%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Penne alla Vodka
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4 people
Ingredients
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1 pound penne pasta
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2 tablespoons olive oil
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1/2 medium chopped in small dice yellow onion
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2 finely chopped garlic cloves
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1 28 ounces can of San Marzano tomatoes
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1/4 cup vodka
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1/2 cup heavy cream
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3 tablespoons unsalted butter
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1/2 cup freshly grated parmesan cheese
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1/4 cup chopped fresh flat-leaf parsley
Instructions
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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.
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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.
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Add the tomatoes, vodka, and season with salt and pepper. Simmer for 10 minutes until alcohol burns off. Stir in heavy cream and butter.
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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.
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Top with Parmesan and parsley and mix gently.
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Serve immediately.
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