Penne Pasta with Vodka Sauce Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Add pepper bacon to the skillet and cook until crispy.

Add a sprig of rosemary to the skillet and cook until fragrant.

Pour in 1/2 cup of vodka into the skillet, being cautious of flare-ups.

Increase heat to high and let the vodka reduce until only a couple tablespoons remain, about 3-4 minutes.

Add 1/2 cup of heavy cream to the skillet and stir.

Season with black pepper and optional red pepper flakes.

Bring the cream to a boil and cook for about 3-4 minutes until it thickens slightly.

Add 3 cups of prepared tomato sauce and 3/4 cup of water to the skillet, stirring to combine.

Bring the sauce to a simmer, then lower the heat and simmer for about 20-25 minutes.

Meanwhile, boil penne pasta in salted water according to package instructions, cooking it 1 minute less than usual.

Drain the pasta and add it to the sauce, stirring to coat.

Cover the skillet and let it sit for about 5 minutes to allow the pasta to soak up the sauce.

Serve with extra cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens