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Penne Alla Vodka

by Sheryl S

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 6 PEOPLE

Easy to make using just a few simple ingredients. This classic Penne Alla Vodka is one of the best dinners you’ll ever make!

Ingredients

3 tbsp butter

3 cloves garlic, minced

1 tbsp olive oil

¼ pound Prosciutto, roughly chopped

¾ c. vodka

2 tbsp tomato paste

1 tsp bouillon cube

½ c. chicken broth

1 tsp honey

28 ounces crushed tomatoes

¾ c. heavy cream

1 tsp hot sauce

½ c. Parmesan cheese, grated – for serving

1 pound penne

1 c. reserved pasta water

Seasonings:

½ tsp dried oregano

¼ tsp red pepper flakes

¾ tsp basil

For Serving:

1 tbsp cold butter

How to make Penne Alla Vodka

Step 1: Before starting, measure all the ingredients.

Step 2: On medium heat, heat the olive oil. Once hot, add the prosciutto and cook for about 2 to 3 minutes until it starts to brown. Set the prosciutto aside. Once cooled, roughly chop the prosciutto.

Step 3: Turn off the heat and pour in the vodka. Return the skillet to the stovetop on medium heat. Clean the bottom and sides of the skillet using a silicone spatula. Let everything simmer for about 4 to 5 minutes until the mixture has reduced by half.

Step 4: Then, add the butter along with the garlic. Continue to cook for another 1 to 2 minutes before adding in the tomato paste, chicken broth, chicken bouillon, honey, hot sauce, seasonings, and cooked prosciutto. Stir well.

Step 5: Next, add the crushed tomatoes. Bring the mixture to a boil. Once boiling, decrease to a simmer and allow it to gently bubble and reduce, partially covered.

Step 6: In a pot with boiling salted water, add the penne and cook a minute less than al dente. Drain when done and set aside some of the pasta water.

Step 7: Adjust the heat to low, then whisk in the cream until blended. Toss in the cooked penne until coated in the sauce.

Step 8: As needed, add the pasta water.

Step 9: Take the pan off the heat. Before serving, swirl in 1 tbsp of cold water (optional).

Step 10: Serve the penne right away garnished with some freshly grated Parmesan cheese. Enjoy!

Notes:

Pro Tips:

You can swap Prosciutto with Pancetta. If desired, you can also add a bit of bacon or ham.

For this recipe, I used Penne Lisce. You can also use Penne Rigate.

To measure smaller amounts, I prefer to use tomato paste tubes.

I suggest grating the cheese from a block.

To enhance the flavor, I add hot sauce and honey.

Some great optional add-ins are diced tomatoes, mushrooms, basil, and spinach.

Omit the prosciutto if you want to make this meatless and use vegetable broth/bouillon in place of chicken.

Storage:

In an airtight container, keep the penne and store it in the fridge for up to 3 days or 3 months in the freezer.

Leftovers also freeze and reheat well. Make sure not to overcook the pasta the first time.

I recommend freezing the sauce by itself for even better results and boiling the pasta right before serving.

Nutrition Facts:

Calories: 665 kcal, Carbohydrates: 71g, Protein: 18g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 74mg, Sodium: 653mg, Potassium: 709mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1145IU, Vitamin C: 14mg, Calcium: 166mg, Iron: 3mg

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Penne Alla Vodka

Easy to make using just a few simple ingredients. This classic Penne Alla Vodka is one of the best dinners you'll ever make!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American, Italian
Servings 6 people
Calories 665 kcal

Ingredients
  

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • ¼ pound Prosciutto roughly chopped
  • ¾ c. vodka
  • 2 tbsp tomato paste
  • 1 tsp bouillon cube
  • ½ c. chicken broth
  • 1 tsp honey
  • 28 ounces crushed tomatoes
  • ¾ c. heavy cream
  • 1 tsp hot sauce
  • ½ c. Parmesan cheese grated - for serving
  • 1 pound penne
  • 1 c. reserved pasta water
  • Seasonings:
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes
  • ¾ tsp basil
  • For Serving:
  • 1 tbsp cold butter

Instructions
 

  • Before starting, measure all the ingredients.
  • On medium heat, heat the olive oil. Once hot, add the prosciutto and cook for about 2 to 3 minutes until it starts to brown. Set the prosciutto aside. Once cooled, roughly chop the prosciutto.
  • Turn off the heat and pour in the vodka. Return the skillet to the stovetop on medium heat. Clean the bottom and sides of the skillet using a silicone spatula. Let everything simmer for about 4 to 5 minutes until the mixture has reduced by half.
  • Then, add the butter along with the garlic. Continue to cook for another 1 to 2 minutes before adding in the tomato paste, chicken broth, chicken bouillon, honey, hot sauce, seasonings, and cooked prosciutto. Stir well.
  • Next, add the crushed tomatoes. Bring the mixture to a boil. Once boiling, decrease to a simmer and allow it to gently bubble and reduce, partially covered.
  • In a pot with boiling salted water, add the penne and cook a minute less than al dente. Drain when done and set aside some of the pasta water.
  • Adjust the heat to low, then whisk in the cream until blended. Toss in the cooked penne until coated in the sauce.
  • As needed, add the pasta water.
  • Take the pan off the heat. Before serving, swirl in 1 tbsp of cold water (optional).
  • Serve the penne right away garnished with some freshly grated Parmesan cheese. Enjoy!

Notes

Pro Tips:
You can swap Prosciutto with Pancetta. If desired, you can also add a bit of bacon or ham.
For this recipe, I used Penne Lisce. You can also use Penne Rigate.
To measure smaller amounts, I prefer to use tomato paste tubes.
I suggest grating the cheese from a block.
To enhance the flavor, I add hot sauce and honey.
Some great optional add-ins are diced tomatoes, mushrooms, basil, and spinach.
Omit the prosciutto if you want to make this meatless and use vegetable broth/bouillon in place of chicken.
Storage:
In an airtight container, keep the penne and store it in the fridge for up to 3 days or 3 months in the freezer.
Leftovers also freeze and reheat well. Make sure not to overcook the pasta the first time.
I recommend freezing the sauce by itself for even better results and boiling the pasta right before serving.

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