Penne With Vodka Sauce
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 607
- Total Fat
- 25 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 49 milligrams
- Sodium
- 982 milligrams
- Carbohydrates
- 77 grams
- Dietary Fiber
- 6 grams
- Protein
- 18 grams
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 607
- Total Fat
- 25 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 49 milligrams
- Sodium
- 982 milligrams
- Carbohydrates
- 77 grams
- Dietary Fiber
- 6 grams
- Protein
- 18 grams
Ingredients
Kosher salt
12 ounces penne
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot or 1/2 small red onion, finely chopped
1 28-ounce can whole plum tomatoes, crushed by hand
3/4 cup vodka (optional)
3/4 teaspoon red pepper flakes
1/3 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping (optional)
2 tablespoons chopped fresh parsley or basil
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Drizzle lightly with olive oil, toss and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the tomatoes, vodka, the reserved cooking water, 1/2 teaspoon salt and the red pepper flakes. Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12 to 15 minutes. Stir in the cream and simmer 1 more minute.
- Add the cooked pasta, the remaining 1 tablespoon olive oil, the grated cheese and parsley to the sauce. Cook, tossing, 2 to 3 minutes. Season with salt. Divide among bowls and top with more cheese.
