PENNE ALLA VODKA (BEST VODKA SAUCE!)
Perfectly hearty and tender penne pasta is tossed with a creamy and vibrant, San Marzano tomato based and vodka infused sauce that's seasoned with fresh herbs and parmesan. Talk about delicious dinner recipe!
Provided by Jaclyn
Categories Main Course
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil to cook pasta. Season water with salt.
- Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
- Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.
- Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
- Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
- Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.
Nutrition Facts : Calories 527 kcal, Carbohydrate 57 g, Protein 12 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 366 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
DELICIOUS PENNE VODKA WITH FRESH MUSHROOMS, MOZZARELLA, OLIVES,
This is another one of my favorite "go to" simple meals. I threw this together for the first time over 10 years ago and it's been a constant ever since. It's hearty and rustic and is also great for a quickie vegetarian dish or during Lent. I've served this on Holidays as well. Goes great with a nice dinner salad and of course, a loaf of hot, crusty garlic bread! Oh, and a nice glass of Chianti for those who are interested.
Provided by BlondieItaliana
Categories Penne
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil water and cook penne. Also heat vodka sauce in medium sauce pot.
- Meanwhile, sauté mushrooms over medium-low heat in 2 tablespoons of the olive oil until lightly golden brown then set aside.
- Drain tomatoes very well then sauté in remaining 2 tablespoons of olive oil and garlic powder to taste over medium heat until heated well through and remaining water cooks out, drain again in colander; set aside.
- When pasta is cooked, drain well and return to pot. Add sauce, mushrooms and tomatoes, gently stir in olives and fresh mozzarella pearlini.
- Transfer to large serving bowl and serve immediately.
- ** Serve with grated parmesan cheese on hand AT TABLE, but not directly on pasta dish as it alters the final taste and it's just so delicious that it really doesn't need it.
Nutrition Facts : Calories 767.9, Fat 32, SaturatedFat 10.1, Cholesterol 44.8, Sodium 838.6, Carbohydrate 101.5, Fiber 15.4, Sugar 5.4, Protein 23.9
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