Penne Alla Vodka

PENNE ALLA VODKA😍

Tonights drink of choice: BIG shot of vodka, definitely with a side of pasta, and oh yes cheese, because there should always be cheese. One of the best pasta sauces to be made out of your own kitchen, and it couldn’t be easier! Grab the recipe for this flavor bomb pasta dish below!

Serves 4.

Ingredients:

For the Pasta Alla Vodka:

• 1 lb penne or rigatoni pasta

• 1 small onion or ½ a large onion, chopped

• 4-5 garlic cloves, minced

• 1 tbsp tomato paste

• 1 tsp red pepper flakes (or ½ tsp if you’re sensitive to spice)

• 1 14 oz can crushed tomatoes (not tomato sauce, use diced tomatoes if you can’t find crushed)

• ¼ cup vodka

• ½ cup heavy cream

• 2 oz mascarpone (or substitute for cream cheese)

• 1 tbsp butter

• 1 tbsp olive oil

• Salt and pepper to taste

• Freshly grated parmesan cheese for serving

Optional Add In Ideas:

• Spinach

• Italian sausage

• Chicken

• Mushrooms

Directions:

For the Penne Alla Vodka:

• In a large high sided skillet, melt the butter and olive oil together on medium heat. The butter adds flavor and the olive oil ensures the butter doesn’t burn too quickly.

• Once melted, add in the onions with a pinch of salt and pepper.

• Cook for 5-7 minutes on medium low or until onions are soft.

• Add the garlic and red pepper flakes and toast for 30 seconds.

• Add the tomato paste and toast 30 seconds more.

• Add the vodka and cook on medium high heat until alcohol is cooked off and most of the liquid has absorbed, about 1 minute.

• Add in the can of crushed tomatoes and cook for 30 seconds, stirring until well incorporated.

• Turn off the heat and let cool slightly before adding to a blender.

• Blend until pureed and no longer chunky.

• Add back to the pan and cook on medium low for 8-10 minutes.

• Meanwhile, bring a pot of salted water to boil.

• Add the pasta to the boiling water and cook 1 minute less than package instructions or until al dente (with a slight bite to it - it will finish cooking in the sauce).

• Add heavy cream and mascarpone to the tomato vodka sauce and cook on low for 1 minute, stirring frequently until mascarpone has melted. Add a pinch of salt and taste to adjust any seasonings.

• Once pasta is cooked, reserve ¼ cup of the pasta water and drain the pasta.

• Add immediately to the sauce without rinsing and stir until coated.

• Add in the pasta water to help finish the sauce.

• Serve with parmesan cheese and enjoy!

• **Reheat tip, add a splash of water to your pasta before microwaving to help loosen up the sauce.