Penne alla Vodka with Sun dried Tomatoes
This recipe is different than the traditional penne alla vodka. I use sun dried tomatoes AND tomato paste in the sauce. They both add so much flavor! The key to making this the best penne alla vodka recipe is the tomato paste! It thickens up the sauce and adds SO MUCH FLAVOR compared to using fresh tomatoes or canned. You also don’t have to simmer the sauce for as long to get it thick which means you could be eating this in no time! Flambéing the vodka gives the dish a complex flavor and mimics a tomato sauce that has been cooked for hours. Below I give you step by step advice on how to do this safely and easily! Also the vodka will cook out of the sauce as it simmers so don’t worry about serving this dish to kids. This penne alla vodka recipe is creamy, rich and satisfying. It is the perfect comfort food!
How to make Penne alla Vodka with Sun dried Tomatoes
Cook pasta: According to package instructions until al dente.
To a large skillet heat butter, oil, minced garlic, and sun dried tomatoes over medium heat. Cook for about 5 minutes. (As the butter melts the garlic and tomatoes will start to get fragrant and release their oils. Then after about 5 minutes the garlic will get golden on the edges and the butter will be bubbling.)
Flambe vodka (optional): Carefully turn off heat and let it come down to a light simmer at the most, add the vodka and with a long lighter quickly light the fumes and stand back. The flames will die out in about 30 seconds. (Keep the lid to the pot handy in case flames get out of hand it can be used to suffocate the flames).
Simmer / Thicken sauce: Add the heavy cream, tomato paste, and red pepper flakes. Bring back to a simmer an cook an additional 10 minutes or until the sauce thickens.
Serve: This creamy penne all vodka recipe immediately with extra grated parmesan and fresh basil on top!
Tips
Add protein: I love this recipe as it is however you could add chicken, shrimp or even bacon to this dish. Add some heat: Crushed red pepper flakes can be added for some spice. Don’t over cook your pasta: Cook just until al-dente according to the package instructions on the package. Season pasta water: Adding salt to the boiling pasta water helps flavor the entire dish! Pasta: Use your favorite type of pasta! I love using the traditional penne noodles because they do a great job of holding all of the delicious creamy sauce. However you could also use bow tie noodles, rotini or cavatappi. Use quality ingredients: I recommend using a good quality block of parmesan cheese and grated it yourself before topping the pasta with it. This will make all of the difference!
What to serve with Penne alla Vodka
Easy One Hour Focaccia Bread Side Salad Roasted Broccoli Italian Chopped Salad Grilled Chicken Caprese The BEST Chicken Parmesan Slow Cooker Italian Meatballs
Reheating and Storage
Reheat: Leftovers in a skillet with a bit of olive oil, butter or water. To reheat from frozen simply thaw overnight in the fridge and reheat in the skillet. Storage: This penne alla vodka makes an awesome freezer meal! Simply make the dish as directed and freeze for up to 3 months! You can also freeze this dish baked as well!
Love this recipe? Here are more Italian Favorites to try!
Easy Lasagna Roll Ups Crockpot Chicken Alfredo Recipe Spinach and Ricotta Stuffed Shells Baked Turkey Pesto Meatballs Mushroom Carbonara Slow Cooker Tomato Sauce Italian Ham and White Bean Orzo Soup
