Ingredients with Measurements:
- 1 lb penne pasta
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1/2 cup vodka
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large pot for cooking pasta
- Large skillet or saucepan for sauce
Step-by-step instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add onion and garlic and cook until softened, about 3-5 minutes. Add red pepper flakes and cook for another minute.
4. Pour in vodka and let it cook for 2-3 minutes until it reduces by half.
5. Add crushed tomatoes and bring to a simmer. Let it cook for 10-15 minutes until the sauce thickens.
6. Stir in heavy cream and Parmesan cheese. Add salt and pepper to taste.
7. Add cooked chicken and pasta to the sauce and toss to coat.
8. Serve hot, garnished with fresh basil leaves if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking chicken and sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 18g
Carbohydrates: 57g
Protein: 35g
Sodium: 700mg
Sugar: 10g
Substitutions for ingredients:
- You can use any type of pasta you prefer
- You can substitute chicken with shrimp or Italian sausage
- You can use diced tomatoes instead of crushed tomatoes
Variations:
- Add chopped sun-dried tomatoes for extra flavor
- Use half-and-half instead of heavy cream for a lighter version
- Add sliced mushrooms to the sauce for extra texture
Tips and tricks:
- Make sure to cook the pasta al dente to avoid it becoming mushy in the sauce
- Don't overcook the chicken to avoid it becoming dry
- Use a good quality vodka for best results
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad, white wine
Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad
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:
Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
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, tomato-based sauce with a spicy kick from red pepper flakes and vodka.
Serving suggestions:
Serve with a glass of white wine and a side of garlic bread for a complete meal.
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Region: Italian