Ricitta Vodka Penne
A creamy tomato-based pasta dish enhanced with vodka for rich, bold flavors. This comforting meal is perfect for any occasion.
Equipment
- Large Skillet
- Large Pot
Ingredients
Pasta
- 400 grams penne pasta (14 oz)
Sauce
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 can crushed tomatoes (28 oz)
- 1/2 tsp red pepper flakes
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- fresh basil chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté until fragrant and golden.
- Add crushed tomatoes and red pepper flakes. Stir and let simmer for about 5-7 minutes to develop flavor.
- Pour in vodka, stirring to deglaze the pan. Let it cook off for about 2-3 minutes.
- Reduce heat to low, then slowly whisk in the heavy cream to avoid curdling.
- Meanwhile, bring a large pot of salted water to a boil. Cook penne pasta until just shy of al dente. Reserve ½ cup of pasta water before draining.
- Add drained penne pasta to the skillet with the sauce. Stir well, adding a splash of reserved pasta water if needed to loosen the sauce.
- Stir in grated Parmesan cheese and fresh basil. Season with salt and pepper to taste. Serve hot with extra cheese and basil for garnish.
Notes
For a richer sauce, use whole milk ricotta or add extra Parmesan cheese. If you want a non-alcoholic version, substitute vodka with chicken or vegetable broth.