Penne Alla Vodka Recipe

Penne alla Vodka l Pasta Dinner Idea Skinnytaste

WebFeb 19, 2010 · Add tomatoes, vodka, salt and pepper and cook on low, covered about 20 minutes. Add basil and half and half, mix well and …

Rating: 5/5(5)
1. In a large sauté pan heat butter on a low flame.
2. Add garlic and shallots and sauté until soft, about 2 minutes.
3. Add prosciutto and red pepper flakes and cook another minute.
4. Add tomatoes, vodka, salt and pepper and cook on low, covered about 20 minutes.

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The Best Penne alla Vodka Recipe • Salt & Lavender

WebMay 20, 2020 · Boil a generously salted pot of water for the penne and cook it al dente according to package directions. Meanwhile, add the oil and …

Rating: 4.9/5(115)
1. Boil a generously salted pot of water for the penne and it cook al dente according to package directions.
2. Meanwhile, add the oil and butter to a skillet over medium-high heat. Sauté onion for 5-7 minutes or until softened (ok if it lightly browns).
3. Stir in the garlic and cook for about 30 seconds.
4. Add the vodka and let the sauce bubble for 30 seconds or so.

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Healthy Penne alla Vodka • The Heirloom Pantry

WebApr 19, 2020 · Cook covered on low heat for 30 minutes. ½ cup vodka, 1 teaspoon kosher salt, ½ teaspoon fresh ground pepper, 1 28 oz can of …

1. In a medium pot or dutch oven, heat olive oil and butter on medium heat. Add onions and garlic and cook uncovered for 5 minutes until the onions are translucent. Stir in dried oregano, dried basil, and red chili flakes and cook for 1-2 minutes.
2. Stir in vodka and simmer for about 7 minutes until the alcohol cooks off. While the vodka cooks, add tomatoes to a blender with salt and pepper, then puree for 1-2 minutes. Add pureed tomatoes to the pot and stir. Cook covered on low heat for 30 minutes.
3. While the sauce is cooking, bring 5 quarts of salted water to a boil. Add the penne to the water and stir occasionally. Cook until al dente, about 10 minutes. Drain the pasta and set aside.
4. Once the sauce is cooked, stir in 1/4 cup of Parmigiano-Reggiano and Greek yogurt until it becomes creamy and pink. Add salt and pepper to taste and half of the basil. Add the pasta to the sauce and gently stir to combine.

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