Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer the sauce until the pasta is ready. Divide the tomatoes in half. Manage your expectations and accept that a fattening dish will never be a salad (sorry), but that doesn’t mean you can’t enjoy it in a lighter way. This is perfect for at-home date nights, eating for one two-nights-in-a-row (I’ve done this), OR scaling to feed a crowd! Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano. You start by crisping two slices of prosciutto in olive oil, then sautéing a thinly sliced shallot in the same pan. Drain the cooked pasta and immediately transfer to the vodka sauce, stirring to coat. The sauce is creamy and robust, the prosciutto adds incredible smokiness + texture, and a touch of sharp cheese brings it home. Penne Alla Vodka Pasta Recipe. Traditional Penne alla Vodka has tomatoes, heavy cream, and parmesan cheese as the base. Meanwhile, make a puree out of the tomatoes by using the blender or food processor then, add it in. Add 1 – 2 dried chili peppers, broken in half, (or 1/2 – 1 teaspoon (2.5 – 5 mL) of red pepper flakes) and let stand for 5 minutes. With clean hands, crush each tomato into the pot. And once your sauce is bubbling its way to perfection, you’re basically finished! But this recipe is NOT one of those times. Now I know sometimes I’ll “allow” exceptions to my red-sauce rule and say that you could buy jarred sauce if you had to (like in a nuclear disaster). The recipe is ultra-rich, creamy, and delicious with subtle peppery notes from the vodka. Cook until crisp and sizzling (about 5 minutes) turning occasionally with a fork. – this recipe involves homemade sauce from scratch. Penne alla vodka is such a simple dish to make! Season to taste with salt. 16 oz dried pipe rigate, penne, or other pasta shape of your choice. The whole family is going to love this simple and flavorful pasta dish that’s ready in less than 30 minutes. How to make penne alla vodka. Once the shallots are lightly caramelized add the tomatoes, seasonings, and sugar to the pan, then let everything simmer. Strain vodka, discarding peppers and seeds. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Manage your expectations and accept that a fattening dish will never be a salad (sorry), but that doesn’t mean you can’t enjoy it in a lighter way. To make this recipe a little bit skinny I substituted prosciutto for pancetta, half & half for cream, and used only a conservative smattering of cheese. Place a large sauté pan over medium-low … This simple yet elegant dish is exploding with a creamy rich tomato sauce, and tender pasta. Step 1. ¼ cup cashews, soaked for 2 hours or overnight. For the vodka use something high quality (I’m a Kettle One girl myself), and don’t worry if the half & half slightly separates while incorporating — This is natural, so stress not. 1 pound penne pasta; 1 tablespoon olive oil; 1 small onion diced; 3 cloves garlic diced; 1/2 cup vodka* Sign up and I'll send you great recipes and entertaining ideas every week! INGREDIENTS: 1 LB Penne … This easy penne a la vodka meal is made to impress. twitter. Bring a large pot of lightly salted water to a boil. Add the pasta to the sauce and cook for 2 more minutes. ½ cup nutritional yeast. Preheat the oven to 375 degrees. Allow to simmer for 2 to 3 minutes. As the pasta cooks, add the vodka and half & half to the sauce, incorporating well. pinterest. What is Penne alla Vodka? Let it bubble for about 30 seconds or so, and then take the pan off the heat and stir in the tomato paste; Return the pan to the heat and stir in the cream. Simply double or triple the recipe to fit your family & friend needs. Sometimes you just need a big bowl of cozy without all the messy guilt. Once I open a pint of heavy cream, I want to use it all. Made with heavy cream, tomatoes, parmesan cheese, herbs, and spices, it’s comforting and delicious. facebook. ½ tsp crushed red pepper. So, this recipe calls for 2 cups of heavy cream. Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes. The vodka brings out some really incredible flavor in the tomato sauce, and makes it taste extra vibrant - all while the cream gives it a velvety, luxurious texture. Drain the cooked pasta and immediately transfer to the vodka sauce, stirring to coat. Add the garlic, oregano, and red pepper flakes and cook for just This penne alla vodka recipe holds true to tradition, but takes a modern approach with the Instant Pot. First you’ll need to sauté the onion and minced garlic along with some … Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). For lighter cream sauces, I usually rely on a combination of: half and and half to add … Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. What’s great about this recipe is that you’d never guess it’s a skinny version of the real thing. The vodka creates a unique flavor that’s just hard to … The vodka brings out some really incredible flavor in the tomato sauce, and … A super flavorful pasta dish your entire family will enjoy. Years later, they've asked me to make this Penne alla Vodka recipe again." xo, Your email address will not be published. Stir the mixture until it's thoroughly combined, then reduce the heat to lo… Together these adjustments lighten things up without skimping on the traditional taste you love, or the amount of vodka! Copyright 2020, Ina Garten, All Rights Reserved. mail. Add the pasta and salt to taste. Sauté your onion in butter and olive oil; Add in the garlic, followed by the vodka. Dice one half of the … Add the onions and cook for about 5 minutes, until the onions are translucent. Turn off heat and fold in the cheese. Cook the penne according to package directions. A hot batch of penne with creamy tomato sauce … Add vodka and cook until reduced by … Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. This makes a great meal served with grilled Italian sausage on the side or mixed with the pasta & pink sauce. Penne Alla Vodka Struggle Meals - "Valentine's Day" 10. Penne alla Vodka is typically made by sweating onions and garlic in olive oil. This delicious creamy pasta recipe is a delightfully hearty meal that compares to any restaurant-style pasta from your local American-Italian restaurant. Continue to let the sauce to simmer. Did you make any changes or notes? Cooking is about being reasonable, not sober. I love pasta alla vodka because it's incredibly simple to throw together, but it always feels a bit special. As the pasta cooks, add the vodka and half & half to the sauce, incorporating well. Make tweaks where you can, be thoughtful about your portions, and relax – Food’s too good to get stressed over. Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. This was created while making Penne alla Vodka when I realized I was out of Vodka. Required fields are marked *. Select High temperature setting, and preheat the pot for 1 to 2 minutes. 1 package penne pasta 16 ounces; 3 tablespoons butter; 2 garlic cloves minced; 4 ounces thinly sliced prosciutto cut into strips; 1 can whole plum tomatoes drained and chopped, 28 ounces; 1/4 cup vodka; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper flakes; 1/2 cup heavy whipping cream; 1/2 cup Shredded Parmesan cheese A grown-up pasta that can be made for the whole family. Print. That’s because the sauce is the whole point of the recipe, so it cannot be skipped. How to Make Penne alla Vodka: Prep the pasta: Cook the penne according to the instructions in the package. ), In a large skillet heat the olive oil over a medium-high flame, then add two slices of prosciutto. Transfer sauce to a blender, and blend until very smooth … Tomato product is then added, along with a splash of vodka and heavy cream. Meanwhile, bring a large pot of water to a boil. In the same skillet — don’t clean it! 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