Penne alla Vodka

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 5 
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IntroductionSkip To The Recipe

Penne alla Vodka.

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Penne alla Vodka
Amount Per Serving
Calories 602 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 57mg 19%
Sodium 178mg 7%
Potassium 262mg 7%
Total Carbohydrates 70g 23%
Dietary Fiber 3g 12%
Sugars 3g
Protein 16g 32%
Vitamin A 17.8%
Vitamin C 6.3%
Calcium 16.4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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Penne alla Vodka

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 5 

Ingredients

Original recipe yields 5 servings

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  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 1/2 medium chopped in small dice yellow onion
  • 2 finely chopped garlic cloves
  • 1 28 ounces can of San Marzano tomatoes
  • 1/4 cup vodka
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley

Instructions

  1. 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.

  2. 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.

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

  4. 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.

  5. Top with Parmesan and parsley and mix gently.

  6. Serve immediately.

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