penne alla vodka

This classic penne alla vodka recipe has a perfect blend of creamy marinara sauce and just the right amount of vodka. It&#x27;s easy to add chicken and makes a great freezer food!

Penne Alla Vodka

whole plum tomatoes (undrained)

olive oil

garlic (thinly sliced)

basil (roughly chopped)

vodka

red pepper flakes

heavy cream

Tablespoons butter

Salt/Pepper (to taste)

lb. Penne

parsley (roughly chopped)

Parmesan cheese (finely grated)

Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you’d like the tomatoes to be.

Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.

Turn off the heat.

Add the vodka to the pan and let it sizzle. Turn the heat back to medium and reduce the vodka until there is about a Tablespoon left.

Add the pureed tomatoes and let it simmer for 45 minutes or so, allowing it to reduce and becomes quite thick, not exactly paste-like, but almost. We&#039;re going to thin it out with the cream.

During the last 12 minutes or so, cook the penne according to package instructions. For saucier pasta, use ¾ lb. instead of the full pound. Reserve 1/4 cup pasta water.

Add the heavy cream and the red pepper flakes to the sauce.

Add 2 Tablespoons cold butter to the sauce, along with 1/4 cup pasta water. Stir to combine.

Season with salt/pepper if desired.

Add in the drained pasta.

Garnish with roughly chopped parsley and Parmesan cheese and serve!

Perfectly hearty and tender penne pasta is tossed with a creamy and vibrant, San Marzano tomato based and vodka infused sauce that&#x27;s seasoned with fresh herbs and parmesan. Talk about delicious dinner recipe!

Penne alla Vodka (Best Vodka Sauce!)

(28 oz) can San Marzano tomatoes, (crushed finely with hands*)

Tbsp extra virgin olive oil

onion

prosciutto, (diced (optional))

Tbsp minced garlic ((3 cloves))

Salt and black pepper

tsp red pepper flakes, (more or less to taste)

finely shredded parmesan cheese, (plus more for serving)

oregano

basil

penne pasta, (plus reserved pasta water

Bring a pot of water to a boil to cook pasta. Season water with salt.

Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.

Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.

Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.

Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.

Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.

This is the best vodka sauce any of us in the test kitchen have ever had. It's creamy but bright. Here's the secret to how we made our favorite Penne Alla Vodka recipe at Delish.

butter

shallot, minced

garlic,

tomato paste

Kosher salt

lb. tubed pasta,

c. Parmesan,

Basil,

This recipe is excellent.  My family loves this dish.  A few ideas, just for a little variety:

1) if you want to mix up the cheeses, manchego is delicious in this recipe
2) I often add some fresh roma tomatoes when I add the vodka, because the cooked down tomato adds some freshness and texture
3) tonight I'm adding some italian sausage.  I'll either chop it into small pieces or pulse it in the food processor for a few seconds.  Then I'll sautee it and add it to the pasta dish at the last second.  I want to try this because I paired the sauce with a chicken ravioli once and it was super good.

Again, this recipe is already perfect.  But, for variations, I wanted to offer these ideas.

Great recipe, but definitely go 1.5x - 2x on the sauce component. ( or half the pasta). 

will make again. Crumbled Italian sausage is a great add.

Delicious! I added sauteed diced pancetta (you can use diced bacon too). I had to double recipe to feed a crowd. Pasta and vodka...you can't go wrong.

Simple, quick, and delicious.  Doubled up sauce recipe as my family prefers a wet pasta.  I have had this pasta at many high end restaurants and this recipe is right up there with restaurant quality.

This came out perfect, just simply perfect, as if I was eating in a restaurant.  I used less of the ingredients since I was cooking only for myself, but still perfection.

This was excellent! My 11 year old wanted to try to make homemade pasta and I asked him what we should serve it with.  He said vodka sauce and asked to borrow my phone.  He found this recipe and we made it with the fresh pasta and I have to say, it was the best meal I’ve had in years.

Just made this for family celebration.  Great recipe. Will make this a favorite.

This sauce was absolutely delicious! Better than restaurant sauces. Everyone loved it including my kids! I come from an Italian food background with foodies and food snobs...this was a winner so glad I found the recipe!

Simple, delicious and easy! Pairs beautifully with many dishes, plus great color on plate. Served 8 perfectly and everyone raved about it.

I doubled the sauce because we're both saucy pasta fans and I figured I would have leftover sauce at the ready. It was a bit spicy for my 12YO but I really liked it. If I were to double it again (b/c why wouldn't you if you're going to make this from scratch) I'd keep the red pepper flakes at 1/2t.

This is such an amazing recipe. We make it almost weekly, exactly as written and it comes out perfect every time. I love that it has a good kick of spice to go along with the warm, creamy sauce. Delish!

I just made it the first time and it’s really good.
 I used yellow onion and added a little more vodka then  2 tablespoons.  Easy to make, quick and I bet it will be even better tomorrow.

Utterly Simple and DELECTABLE Vodka sauce! This one is a KEEPER!!

Very simple to make, the instructions were easy to follow and resulted in an amazing vodka sauce. Delish!

I think its an excellent sauce.Searching for a little more complexity but for a vodka sauce its the best one

Based on some of the previous reviews and my own ideas. I doubled the vodka. I did not measure the tomato paste, I just used all of a small can. Yummy!!

This was amazing! Hands down great sauce!!

Love this recipe! Great idea using tomato paste - I always hated recipes that call for canned tomatoes and then you spend FOREVER boiling down the sauce. This gets right to the point! Quick and easy!

I enjoyed reading everyone's slight recipe changes - here's what I added
I added some oregano (1 tsp) with the red pepper flakes.
Added 1.5 lbs of chicken and some bacon (doubled the sauce, accordingly).
Added some cut up tomatoes at the end when I mixed in the pasta - just because I like a few tomato chunks and tomato paste doesn't provide that.

10/10 would make again.

https://streaming.hearstdigitalstudios.com/005bffc9-94c3-40f3-b8ed-551ae141520b/video_rover_16x9_1080p_hd_1589924108_93000.mp4

Vodka Sauce Is Even Better With Rigatoni

This penne alla vodka is tender penne pasta tossed in a rich and delicious tomato, vodka and cream sauce. Add a sprinkling of parmesan cheese and you'll have a restaurant quality meal in the comfort of your own home.

Penne alla Vodka

penne pasta

garlic

can Italian style or San Marzano whole tomatoes

parmesan cheese (plus more for serving)

salt and pepper

parsley

Cook the pasta in salted boiling water according to package directions.

While the pasta is cooking, prepare the sauce.

Melt the butter in a large pan over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds.

Place the tomatoes in a blender or food processor and puree until smooth. Pour the tomato puree into the pan.

Add the vodka to the pan. Simmer the sauce for 10 minutes over medium low heat.

Stir in the heavy cream and parmesan cheese and simmer for another 5 minutes or until thickened. Season the sauce with salt and pepper to taste.

Pour the sauce over the pasta and toss to coat. Sprinkle with parsley, parmesan cheese and red pepper flakes (optional), then serve.

Here's what you need: ground beef, medium onion, green bell pepper, garlic, tomato sauce, chili powder, cumin, paprika, cayenne pepper, kidney bean, black beans, sour cream, cheddar cheese

Chili From Leftover Sauce  Recipe by Tasty

beef

onion,

green bell pepper, chopped

tomato sauce

chili powder

cumin

paprika

cayenne pepper, optional

oz kidney bean, 1 can

oz black beans, 1 can

sour cream,

cheddar cheese,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a heavy bottom pot, brown the ground beef with the onions, pepper, and garlic on medium heat.

Add the sauce and spices and bring to a simmer.

Add the beans and simmer, covered, for 30 to 45 minutes.

Serve warm with sour cream and cheddar cheese.

https://vid.tasty.co/output/43243/mp4_640x640/1499792065

This Vegan Penne Alla Vodka is an easy weeknight meal to prepare and will quickly become a family favorite. It&#x27;s rich, creamy and so satisfying! 

Vegan Penne Alla Vodka

raw cashews

water (+ more for soaking cashews)

medium/large shallot (, minced)

garlic (, minced)

red chili flakes ((*optional))

vodka ((nice quality))

tomatoes (, fire-roasted (sub regular))

vegetable broth

sea salt

cracked pepper (,

Vegan Parmesan Cheese

Fresh-Cut parsley (or basil)

Heat up a large pot of salted water over high heat until it&#39;s almost boiling. Then cover and lower the heat to keep it hot until ready to use.

To soften the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a blender with 3/4 cup of water and a pinch of salt. Blend on high until very smooth. Set aside (you can skip this step if you have a powerful blender such as a Vitamix).

Heat up a large pan or pot over medium heat. When heated, add the olive oil. Once it shimmers, add the shallots and sauté until softened, about 2-3 minutes. 

Add garlic, crushed red pepper, and oregano. Sauté for 30-60 seconds until fragrant.

Add vodka and cook until it&#39;s reduced by half. About 1-2 minutes. (*Use caution near open flame*)

Now add the tomatoes, broth, salt, and pepper. Reduce heat slightly and gently simmer for 12-15 minutes until liquid reduces and sauce thickens. Stir often.

While the sauce is cooking, bring the pasta water to a boil.  Add pasta and cook until just shy of al dente (usually 8-9 minutes). Reserve 1/2 cup of pasta water (you may not need it). Drain and set aside.

When the sauce is thickened, pour the cashew cream into the pan of sauce and stir to combine well. Gently simmer for 1-2 minutes to combine and thicken. Taste for seasoning and add more if needed.

Now add the pasta to the pan and gently toss to coat. If the sauce is too thick, you can add pasta water as needed to thin it out. Cook for 1-2 more minutes to heat throughout then remove from heat. Top with basil and vegan parmesan and serve with more if desired.

Here's what you need: olive oil, onion, garlic, vodka, tomato sauce, heavy cream, cooked penne, parmesan cheese, fresh parsley

Penne Alla Vodka From Leftover Sauce  Recipe by Tasty

onion, diced

fl oz vodka, optional

lb cooked penne

cheese,

parsley,

In a large pot over medium heat, add the olive oil and onion, and cook until the onion is slightly translucent.

Add the garlic, salt, and vodka, and cook for about 2 minutes, stirring constantly.

Add the tomato sauce and heavy cream, and bring to a boil.

Add the cooked penne and stir until the sauce evenly coats the pasta.

It&#039;s easy to make restaurant-quality Penne alla Vodka right at home, with a creamy homemade vodka sauce, topped with parmesan cheese and fresh basil. 

Tbsp olive oil oil

Tbsp butter

yellow onion (, diced)

plum tomatoes (, undrained)

Salt and black pepper (, to taste)

oz penne pasta

Parmesan cheese (, plus extra for serving)

basil (, for garnish)

Add olive oil and butter to a large pot over medium low heat. Once hot, add onion and cook for several minutes until translucent. Add garlic and crushed red pepper and cook for 30 seconds. Add vodka and cook until reduced by half.

Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Add dried oregano and basil. Reduce heat to medium low and cook, partially covered, for 30 minutes.

Meanwhile, cook penne pasta according to package instructions, until al dente. Drain, rinse and set aside.

Use a bender or food processor to puree the sauce until smooth.

Reduce pot to low heat. Stir in cream and season with salt and pepper, to taste. Cook 10 more minutes.

Stir in cooked pasta and parmesan cheese.

Serve garnished with fresh chopped basil and extra parmesan cheese and crushed red pepper flakes, if desired.

Store leftovers in the fridge for up to one week.

https://content.jwplatform.com/videos/NMTnGkMs.mp4

It’s easy to make restaurant-quality Penne alla Vodka right at home, with a creamy homemade vodka sauce, topped with parmesan cheese and fresh basil.

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Top 10 penne alla vodka recipes from across the web

The most viewed penne alla vodka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Penne Alla Vodka

Penne Alla Vodka

Penne alla Vodka (Best Vodka Sauce!...

Penne Alla Vodka

Penne alla Vodka

Chili From Leftover Sauce Recipe b...

Vegan Penne Alla Vodka

Penne Alla Vodka From Leftover Sauc...

Penne Alla Vodka

Vegan Penne Alla Vodka

The most viewed penne alla vodka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine