Best Penne Alla Vodka Recipes

PENNE ALLA VODKA

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.

PENNE ALLA VODKA

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.

PENNE ALLA VODKA

Steps:

• Fry bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain some of the drippings from the skillet. Cook and stir garlic with the bacon until garlic is tender, 1 to 2 minutes.
• Stir tomatoes, salt, and pepper into bacon mixture; simmer for 15 minutes. Pour vodka over bacon mixture; simmer until sauce is slightly reduced, 15 minutes.
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain and transfer pasta to a serving bowl.
• Stir cream into vodka sauce and simmer until heated through, about 5 minutes. Toss penne and vodka sauce together until coated; sprinkle with nutmeg.

PENNE ALLA VODKA

Steps:

• In a wide pot big enough to hold all the pasta and sauce, melt the butter.
• add the garlic and cook until golden brown.
• stir in the proscuitto and cook for a a minute or two.
• add the tomatoes, crushed pepper, pepper and salt.
• simmer for 5 minutes.
• stir in the cream and cook for 2 minutes stirring alot.
• add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
• cook the pasta as directed on box but al dente.
• add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
• toss with the cheese and serve immediately.

PENNE ALLA VODKA RECIPE BY TASTY

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!

PENNE ALLA VODKA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook onion until translucent.
• Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
• Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
• Add cream, stirring until evenly incorporated.
• Stir in pasta until evenly coated.
• Serve with parsley and parmesan.
• Nutrition Calories: 1753 Fat: 69 grams Carbs: 193 grams Fiber: 13 grams Sugars: 22 grams Protein: 93 grams
• Enjoy!

INSTANT POT® PENNE ALLA VODKA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Select High temperature setting, and preheat the pot for 1 to 2 minutes. Add butter and oil. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper, and cook, stirring often, for 1 minute.
• Pour in vodka and cook until reduced by half, about 3 minutes. Cancel Saute function. Stir in water, penne, and salt. Pour tomatoes over penne; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan cheese; let stand for 3 minutes. Stir in pepper.

PENNE ALLA VODKA

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)
• Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully - they will splatter - slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
• Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
• Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

PENNE ALLA VODKA

Steps:

• Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat. Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.

ROASTED TOMATO PENNE ALLA VODKA

Steps:

• Preheat the oven to 325 degrees F.
• Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.
• Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.
• Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.
• Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.
• When you are ready to serve, preheat the oven to 375 degrees F.
• Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
• Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.

PENNE ALLA NO VODKA

Steps:

• In one pot boil water for pasta.
• In a heavy pot melt the butter.
• Add the garlic and cook until golden brown.
• Add the tomatoes, crushed pepper, onion powder, basil, Italian seasoning, pepper and salt.
• Simmer for 5 minutes.
• Cook the pasta as directed.
• Stir in the cream and cook for 2 minutes stirring alot.
• Add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
• Serve immediately with freshly grated cheese.

PENNE ALLA VODKA WITH BACON RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
• Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2-3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3-4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add the vodka and cook until almost completely evaporated, 1-2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
• Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
• Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
• Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
• Enjoy!

PENNE ALLA VODKA FROM LEFTOVER SAUCE RECIPE BY TASTY

Steps:

• In a large pot over medium heat, add the olive oil and onion, and cook until the onion is slightly translucent.
• Add the garlic, salt, and vodka, and cook for about 2 minutes, stirring constantly.
• Add the tomato sauce and heavy cream, and bring to a boil.
• Add the cooked penne and stir until the sauce evenly coats the pasta.
• Serve warm with Parmesan and parsley.
• Enjoy!

AMBER'S PENNE ALLA VODKA

Steps:

• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir fresh tomatoes, onion, and garlic in the hot oil until onion is tender, 1 to 2 minutes. Stir canned tomatoes and tomato paste into the tomato-onion mixture, breaking down the whole tomatoes with a fork. Mix basil, salt, and pepper into the tomato mixture; simmer until liquid has slightly reduced, 15 minutes.
• Stir vodka into the tomato mixture; simmer vodka sauce until slightly reduced, 15 minutes. Stir cream into vodka sauce and cook until heated through, 15 minutes.
• Bring a large pot with lightly salted water and 1/2 teaspoon olive oil to a boil. Cook pasta, stirring occasionally, at a boil until tender yet firm to the bite, about 10 minutes; drain. Fold pasta into vodka sauce to coat.

PENNE ALLA VODKA

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)
• Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully-they will splatter-slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
• Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
• Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

PENNE ALLA VODKA SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Add pancetta; cook and stir until slightly crisp. Stir in tomato sauce and vodka., Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened, stirring occasionally. Add cream and heat through. Serve sauce with pasta; sprinkle with Parmesan cheese.

ONE-POT PENNE ALLA VODKA

Steps:

• Heat the olive oil in a 4-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste and red pepper flakes and cook, stirring to coat the onions, about 1 minute. Add the canned tomatoes, penne, vodka, 1 teaspoon salt and 3 1/2 cups water and bring to a boil over medium-high heat. Continue to cook, stirring frequently, until the pasta is al dente and the sauce has reduced by about half and thickened, about 12 minutes. Remove from the heat. Stir in the heavy cream, half the Parmesan and 1/2 teaspoon salt. Divide the penne among 4 bowls and garnish with the remaining Parmesan and torn basil leaves.

PENNE ALLA VODKA GRILLED CHEESE RECIPE BY TASTY

Steps:

• Bring a medium pot of well-salted water to a boil over high heat. Add the penne and cook for 7-8 minutes, until the pasta is mostly cooked but still has a raw bite to it. Reserve 1 cup of the pasta cooking water, then drain the penne and set aside.
• Melt 1 tablespoon of butter and the olive oil together in a large skillet over medium heat until the butter is bubbling. Add the onion and ¼ teaspoon salt and sauté for 2-3 minutes, until softened and translucent. Add the garlic and red pepper flakes and sauté for 1 minute, stirring occasionally to prevent browning, until fragrant.
• Add the tomato paste and stir to combine. Cook for 4-6 minutes, until the tomato paste is slightly thickened and darker in color. Deglaze the pan with the vodka, scraping up any browned bits from the bottom of the pan. Stir in the tomato sauce and heavy cream until well combined. Stir in the Parmesan cheese until melted, 1 minute.
• Add ⅓ cup of the reserved pasta water and simmer for 2-3 minutes, until the sauce thickens. Season with the remaining ½ teaspoon of salt. Transfer about ⅔ cup of the sauce to a bowl and set aside.
• Fold the penne into the remaining sauce and cook for 1-2 minutes, until the pasta is al dente and well coated in the sauce. If the sauce looks dry at all, add a couple more tablespoons of pasta water to loosen the sauce.
• Make the grilled cheese sandwiches: Spread 1-2 tablespoons of softened butter over one side of each slice of bread.
• Place a slice of bread, buttered side down, in a large skillet over medium-low heat. Top with 2 ounces of torn mozzarella, half of the penne alla vodka, another ounce of mozzarella, half of the basil, 2 more ounces of mozzarella, and 1 tablespoon of the reserved vodka sauce. Top with a second slice of bread, buttered side up. Cook for 4-5 minutes, until the cheese is melting and the bottom of the bread is golden brown. Flip and cook for 2-3 minutes more, until the cheese is fully melted and the second side is golden brown. Repeat with the remaining ingredients to make another sandwich.
• Serve the grilled cheese hot with the reserved vodka sauce alongside for dipping.
• Enjoy!

SKINNY PENNE ALLA VODKA SAUCE

Steps:

• In a blender or food processor, puree half the canned tomatoes until smooth. Chop the remaining tomatoes into ½ inch pieces, discarding the cores.
• In a large saucepan over medium heat, heat the olive oil. Add the onions and tomato paste and cook until the onions are light golden, about 2 minutes. Stir occasionally. Add the garlic and pepper flakes and cook for about 30 seconds.
• Stir in the pureed and chopped tomatoes and add the salt. Remove pan from heat and mix in the vodka. Return the pan to medium heat and simmer, stirring often, until the alcohol flavor is cooked off, about 8 minutes. Lower the heat if the simmering becomes too vigorous. Stir in the milk and cook about 1 minute more until hot.
• In the meantime, in a large pot, cook pasta according to the directions on the package. Make sure to cook al dente, not over cooked. Drain.
• Return the drained pasta to the pot, add the cooked sauce, and mix until combined. Cook over medium heat until the pasta absorbs some of the sauce.
• Plate each serving and top with 1 tablespoon of cheese and a little basil.

PENNE AL FORNO ALLA VODKA

Steps:

• Mince desired amount of onion (I prefer about 3 slices).
• Sauté onion in enough olive oil to cover the bottom of a saucepan. Add balsamic vinegar and desired amount of pepper and basil to the olive oil before cooking the onion.
• After cooking for about 2-4 minutes, pour the half and half on top and simmer for about 7 minutes.
• Add desired amount of canned tomatoes, but be sure to pour in all of the tomato juice. (I use 3/4s of a can) Mix well and simmer for another 7 minutes.
• SLOWLY add 5 oz of parmesan cheese: Add 2 spoons full, stir until mixed, repeat until you have enough cheese to cover the top of your pasta dish.
• After cheese is mixed and melted throughout, remove the sauce from heat.
• Add the vodka to the sauce right before you begin the next step. You want the sauce to be somewhat cool to keep the alcohol from burning out, as you want this to happen while baking the dish.
• In a dish big enough to hold all the pasta (mine is around 12x6x3 in), drizzle olive oil on the bottom until the dish is lightly covered. Add a THIN layer of DRY pasta and SPOON a layer of sauce on top. For every three spoons of sauce, add one spoon of water. when the first layer is covered, add another THIN layer of pasta and repeat until running out of sauce. DO NOT SKIP THE WATER.
• When all sauce is used, the dish should be about 3/4ths full of pasta. If all of the pasta is not submerged in the sauce/water mix, add water until it is.
• Drizzle Lemon juice and sprinkle oregano over the top (optional).
• Bake at 375 degrees for 30 minutes.
• After cooking for 30 minutes, take a fork and dig to the middle and try piece of pasta, if moderatly chewy, top the dish with the rest of your Parmesan and bake for another 5-10 minutes. If if the pasta is still starchy, bake for another 5-10 minutes, then add the cheese, and bake again 10 minutes.
• Let sit out for at least 5 minutes to cool and finalize the pasta.