Ingredients
- 1/2 pound penne
- 2 tablespoon olive oil
- 1 to 3 cloves garlic, minced
- 1/4 cup vodka
- 1 1/2 cups of heavy cream
- 1/2 cup tomato sauce
- Salt and pepper
- Fresh Parmesan cheese, grated
Directions
Cook penne according to directions on package. Drain and set aside. In a large skillet heat olive oil. Add garlic and cook for 30 seconds. Add vodka and cook until the flames dissipate. Add cream and bring to a boil. Reduce heat so that cream simmers. Stir until mixture has reduced in volume by half. Add tomato sauce and season with salt and pepper. Add cooked pasta. Stir until coated and heated through. Serve with grated Parmesan cheese.
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By 924Carrera
Portland, OR
on April 09, 2013
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This recipe is a good base to tweak to your own preferences. I dice a package of prosciutto and brown it with the garlic, in a mix of butter and olive oil. Although the instructions don't actually say to light the vodka on fire after adding, this is an important step and it adds a unique flavor to the finished sauce. I use the full 1.5 cups of heavy cream, and rather than just 1/2 cup of tomato sauce, I use a full 8 oz. can. This avoids an awkward amount of sauce leftover and also tastes just right. I like to mince up some fresh basil leaves to add along with the tomato sauce, as well as a few dashes of red pepper flakes to give it a little kick. I find that salt and pepper aren't even needed for full flavor. This is a delicious dish served with garlic bread and a light Italian style salad.
By estyblu
on December 19, 2011
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This is a real real good pasta. It is excellent and tasty. I would recomend this to everybody! I think you should add to the directions that you should only add the sauce to the pasta right before serving so the texture remains good.
By tomo33_9584830
Glen Cove, NY
on January 02, 2011
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This Penne alla Vodka is outstanding. I used homemade tomato sauce, and the 13 cloves of garlic required. I have made this many times and it never disappoints. Tonight I added shrimp to the sauce. I don't understand the people who are giving it 2 stars perhaps they are using minced jarred garlic instead of fresh or a less superior tomato sauce. It is very important to light the vodka on fire once added and to reduce the cream (I used half heavy cream and half half and half because I did not have enough heavy cream. This is not bland at all and better then restaurants.
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