Description
A rich and velvety Italian-American pasta dish made with penne tossed in a creamy tomato vodka sauce, finished with fresh basil for a burst of freshness. Perfect for a cozy dinner or a special occasion.
Ingredients
Units
Scale
- 12 oz penne pasta
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup vodka
- 1 can (15 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup chopped fresh basil, plus more for garnish
- Extra Parmesan, for serving (optional)
Instructions
- Cook penne according to package directions in salted water until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red pepper flakes and sauté for 1 minute until fragrant.
- Carefully pour in the vodka and let it simmer for 2–3 minutes until reduced by half.
- Add crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Reduce heat to low and stir in the heavy cream and Parmesan. Simmer for 2–3 minutes until sauce is smooth and creamy.
- Add cooked penne and toss to coat evenly in the sauce. Stir in chopped basil and adjust seasoning with salt and pepper.
- Serve hot, garnished with more fresh basil and extra Parmesan if desired.
Notes
- Use a high-quality vodka for best flavor, but it can be omitted if desired.
- For a dairy-free version, use coconut cream and vegan Parmesan.
- Try adding sautéed mushrooms or pancetta for a twist.
- Leftovers reheat well and are great the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg