Side Pannel
One Pot Penne Alla Vodka
One Pot Penne Alla Vodka
- Recipe Submitted by maryjosh on 12/23/2016
Ingredients List
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots, finely chopped
- 1 tablespoon tomato paste
- ½ teaspoon salt
- 2 garlic cloves, minced
- ⅓ cup vodka
- 1 (28 ounce) can crushed tomatoes
- 1½ cups water
- 1 cup vegetable broth, or chicken broth
- 1 box penne (or other short pasta. I like to use mezze penne because it's smaller for little mouths)
- ½ cup heavy cream
- 1 cup frozen peas
- parmesan cheese and chopped fresh basil, for serving
Directions
In a large saute pan (at least 12 inches in diameter), heat the olive oil and butter over medium heat until the butter melts. Add the chopped shallots to the hot oil and butter, along with the tomato paste and salt. Saute the shallot mixture for about 5 minutes until the the shallots are softened. Add the garlic and cook until fragrant, about 1 minute.
Stir in the vodka and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Simmer for 1-2 minutes, so the vodka will reduce by half. Add the crushed tomatoes and stir. Let the sauce simmer for about 8-10 minutes, stirring occasionally, so the flavors can combine.
Add the water, broth and dried pasta. Cover the pan and let the pasta cook for 15-18 minutes, stirring frequently so the noodles don't stick. I've found it works best to simmer the pasta on medium heat, so it's bubbling consistently, but not boiling. If after 15-18 minutes, the pasta isn't done to your liking, add another ½ cup of water or broth and cook for a few more minutes.
Off the heat, stir in the heavy cream and peas. Season with salt and pepper to taste.
Serve hot and top with basil and parmesan cheese.
Stir in the vodka and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Simmer for 1-2 minutes, so the vodka will reduce by half. Add the crushed tomatoes and stir. Let the sauce simmer for about 8-10 minutes, stirring occasionally, so the flavors can combine.
Add the water, broth and dried pasta. Cover the pan and let the pasta cook for 15-18 minutes, stirring frequently so the noodles don't stick. I've found it works best to simmer the pasta on medium heat, so it's bubbling consistently, but not boiling. If after 15-18 minutes, the pasta isn't done to your liking, add another ½ cup of water or broth and cook for a few more minutes.
Off the heat, stir in the heavy cream and peas. Season with salt and pepper to taste.
Serve hot and top with basil and parmesan cheese.
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