Penne Alla Vodka Recipe / English Subtitles

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vodka

🥗Healthier: non-alcoholic vodka substitute

💰Cheaper: white grape juice

Non-alcoholic options provide similar flavor without alcohol.

Pulse one can of plum tomatoes in the food processor until mixed well.

Lightly crush ten cloves of garlic.

Chop some flat leaf parsley.

Add 1/4 cup of good quality extra virgin olive oil to a warm pan.

Add crushed garlic to the pan and cook until it starts to color.

Put pasta in boiling water to cook.

Add the pulsed tomatoes to the pan with garlic, being cautious of splatter.

Season the mixture with a little salt and crushed red pepper, and let it simmer for two minutes.

Add vodka to the pan, stir, and reduce the heat to let it simmer.

Remove the garlic cloves from the sauce as they are not fully cooked.

Add the cream to the sauce after realizing it was forgotten earlier.

Add the cooked pasta to the sauce and mix well.

Add chopped flat leaf parsley and check seasoning for salt and crushed red pepper.

Let the sauce simmer until it thickens and clings to the pasta.

Plate the dish and generously add grated Parmesan Reggiano on top.

Garnish with a touch of parsley for color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens