PENNE ALLA VODKA
Creamy, luscious, and easy to make, this is the best penne alla vodka recipe! This lighter version skips the cream but still tastes decadent.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil for cooking the pasta. Measure the vodka and keep it near the stove.
- In a large, deep skillet or Dutch oven, heat the oil over medium heat. Once it is hot and shimmering, add the onion, salt, and black pepper. Cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Carefully add the vodka (be especially cautious if your stove has an open flame). Scrape with a wooden spoon or spatula to deglaze the pan, then let the vodka cook until reduced by half, about 3 minutes.
- Add the crushed tomatoes, oregano, and red pepper flakes. Bring this sauce to a steady simmer, then reduce the heat to a low simmer. Adjust the heat as needed so that the sauce simmers gently so it continues to reduce but does not bubble aggressively. Let simmer until thickened, about 10 minutes. Stir in the half and half and let simmer 5 minutes more.
- While the sauce simmers, cook the pasta in the boiling water to al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and immediately add it to the sauce. Toss to coat the pasta, adding a bit of the pasta cooking liquid to loosen the sauce as needed. Stir in the Parmesan. Serve hot, sprinkled with basil or parsley.
Nutrition Facts : ServingSize 1 (of 6), Calories 464 kcal, Carbohydrate 61 g, Protein 14 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 17 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 4 g
PENNE ALLA VODKA
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
CHICKEN PENNE ALLA VODKA
Chicken Penne alla Vodka is a 30 minute, restaurant quality pasta entree with lean chicken breast and penne pasta in a creamy tomato vodka sauce. Make chicken alla vodka for date night OR any weeknight and win hearts.
Provided by Traci The Kitchen Girl
Categories Dinner entree Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Follow package instructions to cook PENNE PASTA with SALT added to the water.
- Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking, and set aside.
- Flatten CHICKEN BREAST to 1/2" thickness with a flat-sided meat tenderizer. Season with SALT and PEPPER.
- Heat OLIVE OIL in skillet over med-high heat. Add CHICKEN BREAST and sauté about 3-4 minutes each side until chicken is cooked through.
- Transfer chicken to a cutting board, cover, and rest.
- Continue heating skillet on med-high heat and add a splash of OLIVE OIL, if needed.
- Add ONION and GARLIC. Sauté until the onion is tender and slightly browned.
- Add VODKA and scrape the pan to release any browned bits to deglaze.
- Stir in CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.
- Bring everything to a gentle boil. Then reduce heat to med-low and simmer about 10 minutes to thicken sauce, stirring as needed. This also cooks off the alcohol.
- Add COOKED PENNE to vodka sauce and allow to heat through, stirring as needed. Add splashes of the reserved pasta water as needed to adjust sauce consistency.
- Add PARMESAN CHEESE to the sauce, continue heating to incorporate, stirring as needed.
- Slice the cooked chicken into 1/2" thick pieces and add to the vodka sauce along with the COOKED CHICKEN BREAST.
- Stir everything together. Add SALT and PEPPER to taste.
- Serve warm garnished with chopped fresh OREGANO or parsley.
- To store, allow chicken pasta to cool completely and refrigerate in an airtight container up to 5 days.
Nutrition Facts : ServingSize 1 cup, Calories 261 kcal, Carbohydrate 24 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 255 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g
PENNE ALLA VODKA RECIPE BY TASTY
Here's what you need: penne pasta, olive oil, white onion, garlic, red pepper flakes, dried basil, salt, vodka, tomato sauce, heavy cream
Provided by Hector Gomez
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of olive oil in a large skillet.
- Add onion and 1 clove of garlic, and cook until onions are translucent.
- Add tomato sauce and mix to combine with onion and garlic.
- Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
- Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
- Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
- Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
- Garnish with basil.
- Enjoy!
Nutrition Facts : Calories 874 calories, Carbohydrate 97 grams, Fat 34 grams, Fiber 6 grams, Protein 18 grams, Sugar 12 grams
PENNE ALLA VODKA
This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. -Cara Langer, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.
Nutrition Facts : Calories 504 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 966mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
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