Penne Vodka Sauce Recipe
Servings: 4 Servings
Ingredients
- 16 ounces penne
- ¼ cup reserved pasta water
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup diced white onion
- ¼ teaspoon crushed red pepper flakes
- 4 garlic cloves minced
- ½ cup vodka
- 15 ounces tomato sauce
- ½ salt adjust to taste
- ¼ teaspoon black pepper
- 1 cup heavy cream
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain the pasta, but save about ¼ cup of the pasta water in case you need it to loosen the sauce later.16 ounces penne, ¼ cup reserved pasta water
- In a large pan, melt the butter and olive oil over medium heat. Add the diced onions and red pepper flakes, and cook for about 4 to 5 minutes until the onions are soft and translucent.3 tablespoons unsalted butter, 1 tablespoon olive oil, 1 cup diced white onion, ¼ teaspoon crushed red pepper flakes
- Stir in the garlic and cook for another 30 seconds, just until it becomes fragrant.4 garlic cloves
- Pour in the vodka and stir everything together. Let it simmer for about 10 to 15 minutes so the alcohol cooks off completely.½ cup vodka
- Once the vodka reduces a bit, add the tomato sauce, salt, and pepper. Let that simmer for another 5 minutes.15 ounces tomato sauce, ½ salt, ¼ teaspoon black pepper
- Turn the heat to low and stir in the heavy cream. Keep stirring until the sauce is smooth and fully combined. Let it simmer gently for 4 to 5 minutes, but don’t let it boil or the cream could separate.1 cup heavy cream
- Add the cooked pasta and toss until it’s well coated. If the sauce feels too thick, stir in a little of that reserved pasta water.
- Top with fresh basil and plenty of grated Parmesan, and serve right away.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4 ounces of pasta. Actual calories will vary.
- It's important to let the vodka cook down until the alcohol evaporates or your pasta will have a boozy taste.
- Once the cream is added, don't let the sauce boil. Boiling will cause the cream to separate.
- If you’re using a gas stove, go ahead and turn off the burner before adding the vodka. You can turn the burner back on once the vodka is added.
- Diced ham and peas tastes amazing in this dish!
- Store leftovers in the fridge for up to 3 days.
Nutrition Facts
Penne Vodka Sauce Recipe
Serving Size
4 Ounces
Amount per Serving
Calories
845
% Daily Value*
Fat
36
g
55
%
Saturated Fat
20
g
100
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
90
mg
30
%
Sodium
600
mg
25
%
Potassium
701
mg
20
%
Carbohydrates
97
g
32
%
Fiber
6
g
24
%
Sugar
10
g
11
%
Protein
18
g
36
%
Vitamin A
1636
IU
33
%
Vitamin C
12
mg
15
%
Calcium
96
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
