I saw this penne alla vodka recipe in last month's EasyFood Ireland magazine. I've heard of it, but have never made or eaten it before. It looked delicious and I liked the sound of adding some vodka to the creamy tomato sauce, so I was sold...and i'm glad!!
It's super quick and easy to make...ready to eat and enjoy in 15 minutes!
The creamy tomato sauce is super smooth and rich, emulsified with vodka, and balanced with grated parmesan and chilli flakes to give it a spicy note - yum!!
Tip
- This penne alla vodka recipe is easily adapted if you’re cooking for less or more people.
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How to make this Penne alla Vodka
Ingredients
- 160g penne pasta
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 100g tomato purée
- 75ml vodka
- 100ml double cream
- salt and freshly ground black pepper
To serve:
- parmesan (or vegetarian alternative), grated
- chilli flakes
- crusty bread (optional)
Instructions
- Bring a large saucepan of salted water to the boil over a high heat and cook the pasta according to packet instructions. Drain, reserving 50ml of the pasta water.
- Meanwhile, heat the oil in a medium saucepan over a medium to high heat and cook the garlic for 1 minute, stirring. Stir in the tomato purée and cook for 2 minutes.
- Add the vodka and allow the sauce to bubble for 3 minutes. Stir in the cream and remove from the heat.
- Add the pasta water to the tomato sauce and stir to combine well, then add the pasta. Toss together until fully coated. Season to taste.
- Divide into bowls and garnish with parmesan and chilli flakes. Serve with some bread to soak up the sauce!
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Penne alla Vodka
Ingredients
- 160 g (5.6 oz) penne pasta
- 1 tbsp olive oil
- 3 garlic cloves crushed
- 100 g (3.5 oz) tomato purée
- 75 ml (⅓ cup) vodka
- 100 ml (½ cup) double cream
- salt and freshly ground black pepper
To serve:
- parmesan or vegetarian alternative, grated
- chilli flakes
- crusty bread (optional)
Instructions
- Bring a large saucepan of salted water to the boil over a high heat and cook the pasta according to packet instructions. Drain, reserving 50ml of the pasta water.
- Meanwhile, heat the oil in a medium saucepan over a medium to high heat and cook the garlic for 1 minute, stirring. Stir in the tomato purée and cook for 2 minutes.
- Add the vodka and allow the sauce to bubble for 3 minutes. Stir in the cream and remove from the heat.
- Add the pasta water to the tomato sauce and stir to combine well, then add the pasta. Toss together until fully coated. Season to taste.
- Divide into bowls and garnish with parmesan and chilli flakes. Serve with some bread to soak up the sauce!
Notes
- This penne alla vodka recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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