penne alla vodka recipe

Penne Alla Vodka Recipe is a classic Italian pasta dish made with a rich, creamy and tomato-based sauce that has a slight kick of heat from vodka.

The creamy and slightly tangy flavor of the sauce, combined with the al dente penne pasta, makes this dish a comforting and satisfying meal for any occasion.

High on flavor and low on hassle, you can have this Pasta Recipe ready in just 30 minutes.

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Penne Alla Vodka Recipe

Penne Alla Vodka is a classic Italian pasta dish that has gained popularity around the world for its rich, creamy, and tomato-based sauce that has a slight kick of heat from vodka.

This dish typically includes penne pasta, a tomato-based sauce, heavy cream, and of course, vodka.

The origin of this dish is somewhat of a mystery, with some attributing it to the Italian immigrants in the United States, while others suggest that it may have originated in Italy during the 1980s.

Regardless of its origin, this dish has become a staple in many Italian restaurants and home kitchens alike.

Serving/Pasta BowlServing Bowls, Bohemian StyleLenox Butterfly Meadow Serving BowlLarge Serving Bowls

This recipes takes just 10 minutes of prep time and 30 minutes to make. It makes 5 servings.

A special thanks to CountryCrock.com for this recipe.

Ingredients:

• 1 tablespoon Country Crock Plant Butter with Olive Oil
• 1/2 cup chopped white or yellow onion
• 1/2 teaspoon finely chopped garlic
• 1/2 cup tomato paste
• 1 pinch red pepper flakes
• 1/4 cup (2 fluid ounces) vodka
• 16 fluid ounces Country Crock Plant Cream
• 1/4 cup (2 fluid ounces) water
• 3 cups dry penne pasta, cooked and drained
• 1/4 cup grated vegan Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 cup loosely packed fresh basil leaves

Directions:

In pan over moderate heat, melt plant butter. Add onions and garlic. Cover and cook until onions are translucent, about 5 minutes.

Add tomato paste and red pepper flakes. Cook until tomato paste starts to lightly brown.

Add vodka and stir well, scraping bits of browned tomato paste from bottom of pan. Cook over high heat until liquid is reduced by about half to concentrate flavors.

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Add plant cream and water; stir to incorporate tomato paste evenly. Bring to simmer.

Toss in cooked pasta. Add vegan Parmesan, salt and fresh basil.

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