35 minutes
Indulge in the rich flavors of Italy with this revamped Classic Penne alla Vodka recipe, now enhanced with the intense taste of sun-dried tomatoes. Perfect for a cozy evening, this dish marries the robustness of tomatoes with the smoothness of vodka and cream.
tablespoons
Garlic Clove, minced
each
teaspoons
0 oz
Sun-dried Tomatoes, oil-packed, rinsed and chopped fine
cups
cups
cups
to taste
to taste
Penne Pasta
0 lb
Basil, minced
cups
1. Boil the Penne
In a large pot, bring 4 quarts of water to a rolling boil.
2. Flavor Base
In a 12-inch skillet, warm the olive oil over medium heat until it shimmers. Stir in the minced garlic and red pepper flakes, cooking until they release their aroma, about 30 seconds.
3. Tomato Infusion
Mix in the crushed tomatoes and sun-dried tomatoes. Let the sauce simmer until it thickens slightly, around 5 minutes.
4. Vodka Enhancement
Remove the skillet from the heat, and carefully stir in the vodka. Return to heat, bring the sauce to a gentle boil, then lower the heat and let it simmer, thickening for 12 to 15 minutes.
5. Cream Incorporation
Take the skillet off the heat again and blend in the heavy cream. Season with salt and pepper according to your taste preference. Cover to keep the sauce warm.
6. Pasta Cooking
To the boiling water, add the penne pasta and a tablespoon of salt. Stir frequently, cooking until the pasta reaches an al dente texture.
7. Pasta Draining
Save 1/4 cup of the pasta cooking water, then drain the rest. Return the drained pasta to the pot.
8. Final Toss
Pour the tomato vodka sauce and sprinkle the fresh basil over the pasta. Toss everything together, adding the reserved pasta water bit by bit if needed to achieve the desired consistency.
This is already part of your recipe, but for a classic alla vodka, you may dial back the sun-dried tomatoes and focus on the creamy tomato sauce with a vodka kick.
Add shrimp, mussels, or clams to the basic tomato cream sauce, and maybe a splash of white wine instead of vodka for a seafood twist.
Start with sautéing ground meat (beef, pork, or a mix), then follow with the tomato sauce and a touch of cream for richness, simmering until it's a hearty meat sauce.
Skip the vodka, cream, and sun-dried tomatoes. Use a simple marinara sauce made with garlic, onion, canned tomatoes, basil, and oregano, simmered until thickened.
Remove the cream, sun-dried tomatoes, and vodka. Include guanciale (or pancetta), chili flakes, and Pecorino Romano cheese with the tomato sauce.
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