How to Make Vodka Sauce with Penne Pasta Recipe Cooking Italian with Joe

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.

Bring a large pot of salted water to a boil for the penne pasta.

Add 1 pound of penne pasta to the boiling water and cook until al dente; drain and set aside.

Chop 1 yellow onion into slices and then cross-cut it into small pieces.

Peel and thinly slice 3 to 4 cloves of garlic.

Heat 4 tablespoons of extra virgin Italian olive oil in a large skillet over medium heat.

Add the chopped onion and garlic to the skillet; stir to coat with oil and cook until the onions are translucent, about 5 minutes.

Add 1/4 teaspoon red pepper flakes and a teaspoon of fresh ground pepper to the skillet; stir to combine.

Add 2 cans of San Marzano tomatoes (whole peeled) to the skillet; crush the tomatoes with a spoon as they cook.

Stir in 3 tablespoons of tomato paste and mix well with the tomato sauce.

Pour in 1/3 cup of vodka and simmer for about 5 minutes, allowing the alcohol to cook off.

Stir in 1 cup of heavy cream and let it heat through for a couple of minutes.

Season the sauce with salt to taste and add chopped basil leaves.

Add the cooked penne pasta to the sauce; toss to coat evenly with the sauce.

Serve hot, garnished with additional basil and grated parmesan cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens