This recipe will show you how to make Penne Alla vodka! The Penne Alla Vodka recipe is a traditional Italian pasta dish that is very simple to make but has a rich history.
Penne Alla vodka is a traditional Italian pasta dish that is very simple to make but has a rich history.
This recipe includes a few tricks and tips that make it taste better.
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Everyone’s favorite vodka penne recipe is easy to make and perfect for a quick and easy dinner. This dish is simple to make, requiring only a few ingredients and minimal effort.
The Penne Alla Vodka sauce is flavorful and addictive, making it the perfect meal for any night. Try this recipe out tonight and enjoy a delicious, spaghetti-like dish that will satisfy your appetite.
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Penne Alla Vodka Recipe
- Big skillet
- 3 tablespoons of butter
- 1 minced shallot
- 2 minced garlic cloves
- 1/2 cup tomato paste
- 1/2 teaspoon red pepper flakes
- 2 tablespoons of vodka
- Kosher salt
- 1 lb. of tubed pasta, such as rigatoni or penne
- 1/2 cup heavy cream
- 1/2 cup of freshly grated Parmesan cheese, plus more for serving
- Serve with a side of basil
- Melt butter in a big skillet on the stove at medium heat. Cook the shallot and garlic after you add them. Mix the ingredients for 4 to 5 minutes, or until they soften.
- After 5 minutes, add the tomato paste and the red pepper flakes, and cook, constantly stirring, until the paste has darkened and coated the shallots and the garlic.
- Scrape the browned bits off the bottom of the pot, then add vodka and stir to incorporate. Reduce or eliminate heat.
- Cook pasta in a large pot of boiling salted water until it reaches the desired "al dente" texture. When draining pasta, set aside 2 cups of the cooking liquid.
- Bring the sauce to a simmer over medium heat and stir the reserved pasta water and the heavy cream. Melt half of the Parmesan and add it to the dish. Remove from heat and mix in the pasta that has been sitting there.
- Mix in the remaining Parmesan, and if the sauce seems dry, add a tablespoon or two of pasta water at a time. Add salt if you think it needs it. Finish with additional Parmesan and torn basil leaves before serving.
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