Ingredients with Measurements:
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- Fresh basil leaves, chopped (for garnish)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute.
4. Pour in the vodka and let it simmer for 2-3 minutes until it has reduced by half.
5. Add the crushed tomatoes and red pepper flakes. Season with salt and pepper to taste.
6. Let the sauce simmer for 10-15 minutes, stirring occasionally.
7. Add the heavy cream and stir until well combined.
8. Let the sauce simmer for another 5-10 minutes until it has thickened and the flavors have melded together.
9. Add the cooked penne pasta to the sauce and toss until well coated.
10. Serve hot, garnished with chopped fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 550
- Fat: 24g
- Carbohydrates: 65g
- Protein: 12g
Substitutions for ingredients:
- Instead of penne pasta, you can use any other type of pasta such as spaghetti or rigatoni.
- If you don't have vodka, you can substitute it with white wine or chicken broth.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked chicken or shrimp to the sauce for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when mixed with the sauce.
- Use a good quality vodka for the best flavor.
- Don't let the sauce boil too vigorously or the cream may curdle.
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a platter.
- Garnish with chopped fresh basil leaves or grated Parmesan cheese.
Garnishes:
- Chopped fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Vodka sauce originated in Italy in the 1970s and has since become a popular pasta sauce in the United States.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve hot with a side salad and garlic bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian