Penne With Easy Vodka Sauce

Penne With Easy Vodka Sauce

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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You probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now.

  • 3 Tablespoons Olive Oil
  • 1 Medium Onion (Finely Chopped)
  • 5 Garlic Cloves (Smashed)
  • 4 1/2 Ounces Tomato Paste
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 Ounces Vodka
  • 1/4 Cup Boiling Water
  • 3/4 Cup Heavy Cream
  • 1 Pound Penne
  • 4 Ounces Parmesan Cheese (Finely Grated)
  1. Bring large-size pot of salted water to a boil.
  2. In large-size heavy pot heat olive oil over a medium heat. Add onion and garlic. Cook 5 minutes until onion is just beginning to brown. Stir constantly. Add tomato paste and red pepper flakes. Stir to coat onion. Cook 5 to 7 minutes, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot. Add vodka, scraping up brown bits, then turn heat down to low.
  3. Using a heatproof measuring cup scoop out about 1/4 cup boiling water from pot. Add the heavy cream to the measuring cup with the boiling water. Warming up the cream with a bit of hot water ensures that the dairy won’t break when it hits the hot pot. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
  4. Cook pasta in the pot of boiling water. Stir occasionally until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
  5. Return heavy pot of sauce to a low heat. Using a slotted spoon transfer pasta to heavy pot. Stir in 1/2 cup pasta cooking liquid. Gradually add half of Parmesan cheese, stirring constantly to melt. Add more pasta cooking liquid if sauce is too thick.
  6. Divide pasta among bowls. Top with remaining Parmesan.
  7. Serve Immediately
  8. Serves 4
  9. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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