Description
Coated in a creamy tomato vodka sauce, this classic vegetarian Italian pasta recipe whips in just 30 minutes.
Ingredients
Units
Scale
- 1 lb penne pasta
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 14 ounces diced tomato
- 14 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon fresh basil, roughly minced
- 3/4 cup heavy whipping cream, scalded*
- 1/4 cup Vodka
- 1/4 cup shredded parmesan cheese
- Coarse salt, ground black pepper to taste
- Fresh parsley, roughly chopped for garnish
Instructions
- Make the pasta: Bring a large stock pot of salted water to a boil. Cook penne to al dente according to box instructions. Reserve obout 1/4 cup of the pasta water. Drain the pasta and set aside.
- While pasta is boiling, add olive oil and one tablespoon of the butter to a large skillet over medium high heat. Add onion and sauté until it begins to turn translucent, about 5 minutes, stirring frequently.
- Add garlic and cook 30 seconds to 1 minute, until fragrant.
- Add the tomato paste and cook until it begins to brown, about 1 minute, stirring frequently.
- Pour in the vodka and scrape up any browned bits on the bottom of the pan.
- Stir in diced tomatoes, tomato sauce, and half of the fresh basil. Bring to a boil.
- Reduce to a simmer and slowly pour in warmed cream, stirring as you pour to avoid curdling.
- Let simmer until the sauce is somewhat thickened, about 5 minutes, stirring occasionally. Add cooked penne pasta and remaining basil. Use reserved pasta water as in single tablespoon increments to reach desired sauce thickness.*
- Add salt and pepper to taste. Garnish with parmesan cheese and parsley to serve. Store in an airtight container in the fridge for 3 to 4 days.*
Notes
To scald heavy whipping cream, heat on the stove in a small sauce pan over medium heat until steaming. Altternatively, heat in a microwave safe bowl in the microwave in 30 second increments until steaming. Do not boil!
Adding some of the reserved pasta water will help the sauce stick to the pasta!
I do not recommend freezing this dish as the sauce will break due to the cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
