Creamy Tomato Vodka Penne with Basil

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup vodka
• 1 cup heavy cream
• 1 tsp sugar
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Optional: red pepper flakes for spice

Steps

1. 1 Cook penne according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Stir in garlic and cook for another minute.
4. 4 Pour in crushed tomatoes and vodka; simmer for 5 minutes.
5. 5 Add heavy cream, sugar, and oregano. Stir well and let sauce thicken for 5 minutes.
6. 6 Season with salt and pepper to taste.
7. 7 Toss cooked penne in the sauce until well coated.
8. 8 Stir in fresh basil and Parmesan cheese.
9. 9 Serve hot, optionally sprinkled with red pepper flakes.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add grilled shrimp or chicken for a heartier meal.
• Use whole wheat penne for a healthier twist.

Substitutions

• Substitute vodka with an additional 1/2 cup of chicken or vegetable stock.
• Use dried basil if fresh isn't available.

Pairings

• A glass of dry white wine complements this dish perfectly.
• Serve with a crusty baguette for dipping.

Nutrition

Tips

• For extra richness, let the sauce simmer a bit longer.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop, adding a bit of water or cream to loosen.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Sprinkle with toasted pine nuts for added crunch.

FAQ