I don’t eat pasta very often, but when I do, I like it smothered in vodka sauce. It’s so creamy and the best comfort food for me. You can of course buy some good vodka sauces out there, this is a super easy one to make and having it fresh is like nothing else!
Tonight, I made this pasta dish for Trevor and me, but Amelia decided she had to eat what we were having (secret: I love this!). So, I dished her up the same sized bowl as us and I kid you not, she licked the bowl clean. CLEAN! And then she asked for seconds. I should hide some veggies in it next time…. haha.
Penne alla Vodka
- One 35-ounce can Italian plum tomatoes, with liquid
- 1 pound penne
- 1/4 cup extra-virgin olive oil
- 1 head of garlic, peeled
- 1/4 cup vodka
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 3 tablespoons fresh parsley, chopped
- 3/4 cup freshly grated Parmigiano-Reggiano
- In a large pot, bring salted water to a boil over high heat.
- Stir the penne into the boiling water and cook until done, 8 to 10 minutes.
- Meanwhile, pour the tomatoes and liquid into a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped.
- Next, heat the olive oil in a large skillet over medium heat. Smash the garlic cloves with the side of a knife and add them to the hot oil. Cook until the garlic is lightly browned, about 3 minutes.
- Add the tomatoes into the pan with the garlic and bring to a boil. Season lightly with salt, and boil 2 minutes. Pour in the vodka, lower the heat, and simmer until the pasta is ready.
- Just before the pasta is done, remove the garlic cloves from the sauce and pour in the cream. Add the 2 tablespoons butter, and swirl the skillet to incorporate into the sauce. Mix in the drained pasta and stir to coat.
- Sprinkle parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
- Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately. Enjoy!