Ingredients with Measurements:
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and red pepper flakes and cook for another minute.
4. Pour in the vodka and let it simmer until it has reduced by half, about 5 minutes.
5. Add the crushed tomatoes, heavy cream, salt, and black pepper. Stir to combine and let it simmer for 10-15 minutes, until the sauce has thickened.
6. Add the asparagus and peas to the skillet and cook for 5-7 minutes, until the vegetables are tender.
7. Add the cooked penne pasta to the skillet and toss to coat with the sauce.
8. Sprinkle grated Parmesan cheese over the top of the pasta and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 24g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 70g
Fiber: 8g
Sugar: 12g
Protein: 20g
Substitutions for ingredients:
- Instead of penne pasta, you can use any other type of pasta you prefer.
- Instead of asparagus and peas, you can use any other vegetables you like, such as broccoli or spinach.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked shrimp or chicken to the skillet for extra protein.
- Use diced tomatoes instead of crushed tomatoes for a chunkier sauce.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Be sure to trim the tough ends of the asparagus before cutting them into pieces.
- Thaw the frozen peas before adding them to the skillet.
- Don't overcook the vegetables, as they will become mushy.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates.
Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the pasta for a pop of color.
Pairings:
Serve the pasta with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it has thickened.
Food safety advice:
Be sure to cook the pasta and vegetables to the appropriate temperature to avoid any foodborne illnesses.
Food history:
Vodka sauce is a popular Italian-American dish that originated in the 1970s. It is believed to have been created in New York City by Italian-American chefs who were experimenting with new flavors and ingredients.
Flavor profiles:
This dish has a creamy and slightly spicy sauce that is balanced by the sweetness of the peas and the earthiness of the asparagus.
Serving suggestions:
Serve this dish as a main course for a weeknight dinner or as a side dish for a larger meal.
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Region: Italian