This penne alla vodka recipe is a hearty Italian-American basic that’s prepared in half-hour.
Penne pasta is tossed right into a creamy tomatoa Vodka sauce with pancetta, complete tomatoes, and parmesan cheese.
- Taste: This sauce is a barely creamy tomato sauce; you can not style the vodka as soon as the sauce is cooked.
- Issue: It’s a comparatively simple meal—nice for one thing fast that feels a bit fancy!
- Method: Prepare dinner the garlic simply till aromatic; if it browns, the flavour can change into bitter.
- Swaps: Pancetta provides nice taste however will be changed with chopped bacon.
What’s in Penne Alla Vodka?
- Pasta: Penne or different sturdy noodles like bucatini, rotini, rigatoni, and farfalle permit the sauce to cling.
- Pancetta: Pancetta provides a salty umami (savory taste) to the sauce, however in the event you can’t discover it, bacon or prosciutto will work in place.
- Vodka: You possibly can’t style the boozy taste of the vodka but it surely actually does add one thing particular to the sauce.
- Tomatoes: Use high-quality tomatoes like San Marzano tomatoes for the very best outcomes. I discover complete tomatoes to offer a greater texture in comparison with diced however diced tomatoes can be utilized in a pinch.
Variations: Different proteins to attempt are Italian sausage, meatballs, anchovies, shrimp, and even leftover hen. Garnish with some contemporary basil and black pepper to style.
Make Penne Alla Vodka in 30 Minutes!
- Prepare dinner pasta till al dente (don’t rinse).
- Whereas the previous is cooking, cook dinner pancetta (recipe under).
- Add vodka, tomatoes, chili flakes, and simmer. Stir in cream, pasta, and Parmesan.
- Serve in bowls with parsley and remaining parmesan cheese.
Storing Leftovers
Preserve leftover penne alla vodka in an hermetic container within the fridge for as much as 3 days and reheat parts within the microwave or stovetop with a little bit of cream to loosen the sauce.
Freeze sauce individually from the pasta in zippered luggage for as much as 4 months. Thaw in a single day within the fridge and reheat on low whereas whisking to include the dairy. Serve over contemporary pasta!
Penne Alla Vodka Goes Nice With…
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Penne alla Vodka
Penne alla vodka is made with a creamy vodka tomato sauce tossed with penne and plenty of contemporary parmesan cheese!
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In a medium pot, cook dinner penne till al dente.
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In the meantime, in a saucepan, cook dinner garlic in butter over medium-low warmth till aromatic. Add pancetta and cook dinner 2 extra minutes.
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Add vodka and cook dinner 2 minutes. Stir in tomatoes (with juice) and chili flakes, and barely break it up with a spoon. Simmer 8-10 minutes.
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Add cream and cook dinner 5 minutes. Add penne to the sauce and cook dinner 1 minute to mix flavors. Season with salt and pepper.
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Take away from warmth, stir in ½ cup parmesan cheese.
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Place in bowls and high with parsley and remaining parmesan cheese.
Leftovers will maintain within the fridge for 3 days and within the freezer for 4 months.
Energy: 595 | Carbohydrates: 64g | Protein: 18g | Fats: 26g | Saturated Fats: 13g | Ldl cholesterol: 69mg | Sodium: 557mg | Potassium: 509mg | Fiber: 3g | Sugar: 5g | Vitamin A: 985IU | Vitamin C: 15.8mg | Calcium: 219mg | Iron: 2.6mg
Vitamin data supplied is an estimate and can range based mostly on cooking strategies and types of components used.
Course Primary Course, Pasta
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