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Penne alla Vodka
For the most flavorful Penne alla Vodka, stir in the vodka at the end and simmer it for just 5 minutes. Vodka helps emulsify the sauce, gives it a silky texture, and enhances the overall flavor of the dish.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add rigatoni and cook until al dente, about 10 to ⏱️ 12 minutes. Drain well.
Salt
2
Meanwhile, in a large saucepan or Dutch oven over medium-high heat, melt butter and olive oil together. Stir in garlic and red chili flakes until fragrant, about ⏱️ 30 seconds.
butter2 tablespoonsolive oil2 tablespoons
3
Stir in crushed tomatoes, tomato paste, cream, and vodka and bring to a boil. Simmer until thickened, about ⏱️ 5 minutes. Season to taste with salt.
crushed tomatoes1 (14.5-ounce) cantomato paste2 tablespoonsSalt
4
Add the cooked pasta to the pot with the sauce. Add the cheese and toss until the cheese is melted and the pasta is coated with the sauce.
Nutrition Facts
calories
957 kcal
fat Content
47 g
serving Size
2 cups
fiber Content
5 g
sugar Content
7 g
sodium Content
567 mg
protein Content
26 g
trans Fat Content
1 g
cholesterol Content
129 mg
carbohydrate Content
91 g
saturated Fat Content
29 g
unsaturated Fat Content
14 g
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