| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound penne
- 3 cloves garlic, minced
- 1 whole medium onion, chopped finely
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup vodka
- One 14-ounce can tomato puree or tomato sauce
- 1 cup heavy cream
- 1 generous pinch red pepper flakes, plus more if needed
- 1/4 to 1/2 teaspoon salt
- Freshly ground black pepper
- Grated Parmesan, for serving
Instructions
- Cook the pasta according to package directions.
- Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it’s thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 631 |
| Total Fat | 27 g |
| Saturated Fat | 14 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 13 g |
| Cholesterol | 70 mg |
| Sodium | 302 mg |
| Serving Size | 1 of 6 servings |
| Calories | 631 |
| Total Fat | 27 g |
| Saturated Fat | 14 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 13 g |
| Cholesterol | 70 mg |
| Sodium | 302 mg |
Reviews
My family is in love with this recipe. I did add 1 pound of mild Italian sausage for my meat loving family. I did not experience an issue with the vodka, felt it cooked down fine. Family is already asking when it will be made again.
I added pancetta to mine while sautéing the onions and garlic. Not sure of the reviews claiming too much vodka. I cooked the vodka on high for 3 minutes. Turned out delicious!
Cooked the vodka for about 10-15 min.. came out perfect
There is way too much vodka in this! I added the full one cup and realized it was too strong, so I added another cup of pasta sauce….it was still too strong! If you make this please be aware of how much vodka you add!
I used 3/4 C vodka – end of bottle… I let the vodka cook down for about 5 min . I used 28 oz can of Tomato purée with basil & herbs. I let this simmer a little before adding the cream. Then let this simmer for about 30 min. This sauce was delicious!! I sautéed chicken breast to served along side. The is key is letting each layer simmer before adding the next one.
Made the recipe with 1/2 cup of vodka instead of the 1. It came out great! Love this recipe.
Who ever tried this recipe and was unsuccessful, you need to let the vodka cook out more. Perhaps have some bread so you can test out the flavor during the cook time and add additional time if the sauce still tastes overly like vodka. My family been making this recipe for years and will continue to because it is so good and so simple, if it still tastes like vodka let it cook out as well as tasting throughout the process, you will know when it’s right trust me !
Loved this sauce, as did my girlfriend which is the most important part. Sounds like everyone who disliked this incredibly simple, two step recipe should probably stick to take out or frozen dinners.
Absolutely delicious!
Came out great! A very tasty and easy to follow recipe 🙂 Don’t forget to taste test along the way people !