Creamy Tomato Basil Vodka Penne

• 8 oz penne
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup vodka
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1 tsp sugar
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese
• Red pepper flakes (optional)

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent.
3. 3 Add garlic and sauté for another minute until fragrant.
4. 4 Pour in crushed tomatoes and vodka; simmer for 10 minutes.
5. 5 Stir in heavy cream and sugar; season with salt and pepper to taste.
6. 6 Reduce heat to low and stir in chopped basil and Parmesan cheese until sauce is creamy.
7. 7 Toss cooked penne in the sauce until well coated.
8. 8 Serve immediately, garnished with red pepper flakes if desired.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Colander

Variations

• Add grilled chicken or shrimp for extra protein.
• Stir in sautéed spinach for a pop of greens.

Substitutions

• Substitute penne with your favorite pasta shape.
• Use tomato puree if crushed tomatoes are unavailable.

Pairings

• Pairs well with a crisp white wine like Pinot Grigio or a light-bodied red like Sangiovese.

Nutrition

Tips

• Use fresh basil for the best flavor, but dried basil can be used in a pinch.
• For a richer sauce, let it simmer a bit longer to meld the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or cream to restore sauciness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of garlic bread or a fresh arugula salad.

FAQ