penne alla vodka

Categories: Grains and Pasta, Posted by Sandy Bergsten


½ cup finely chopped onion

1 tablespoon minced garlic

1 tablespoons olive oil

1 14-ounce can petite diced tomatoes

3 tablespoons heavy cream

Pinch red pepper flakes

6 ounces penne rigate

1 tablespoon butter

2 tablespoons vodka

Grated Parmesan cheese, for serving.



Bring a large pot of lightly salted water to a boil. 

Sauté the onion in the oil and a pinch of kosher salt over medium-low heat until soft and beginning to caramelize, about 10 minutes. Stir in the minced garlic and cook for one minute taking care that it doesn’t brown.

Add tomatoes and their juices, and simmer for 15 to 20 minutes, until thickened. Add the heavy cream and remove from heat. Stir in the red pepper flakes and season with kosher salt and freshly ground pepper.

Add the pasta to boiling water and cook until al dente. Reserve ¼ cooking liquid. 

Drain pasta and return to cooking pot. Add the vodka, remaining tablespoon of butter and salt to taste. Gently mix penne until butter is melted. 

Add tomato mixture and toss until pasta is coated. Stir in tablespoons of the reserved cooking water until desired consistency is reached.

Place in warm bowls. Top with grated parmesan and freshly ground pepper. 

Serves 2

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