Penne alla Vodka

Penne alla Vodka 

Penne alla vodka recipe is a classic of 1980s Italian cuisine. Since then there have been many variations born from this recipe. The only two ingredients you can't do without, however, are vodka and cream.
The newest issue of Food Network Magazine inspired me to try their recipe with a few adaptations. This vodka sauce is a powerhouse of tomato flavor smoothed over with the silky richness of heavy cream mixed in with penne pasta. It's the perfect recipe for a meatless meal, also a Friday Lenten special.

Cook's notes: Why use vodka in the pasta sauce?
The vodka sauce helps maintain a cohesive texture, allowing the creaminess to meld with the tomato base. And sure, you could use wine to the same effect, but in a sauce as rich as vodka sauce, it's better to use a small amount of alcohol to impart as little flavor as possible.
I highly suggest making the sauce the day before for flavors to meld. Adding in cooked penne and spinach the next day makes for easier meal planning.  
For another meal, an option is adding in cooked diced Italian sausage links.
The recipe was adapted from foodnetwork.com and serves 4-6.

If vodka is not something in your home the liquor store carries miniature bottles at front near the register. The amount in one bottle will be enough for the recipe. 
Ingredients: 

• Kosher salt
• 2 cups, of uncooked penne
• 1- 28-ounce can of crushed tomatoes (good quality e.g. San Marzano)
• 1 small can of tomato paste
• 1 tablespoon unsalted butter
• 2 shallots, minced
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon each of dried basil and Italian seasoning
• 1/2 teaspoon of sugar
• 1/3 cup vodka
• 1/4 cup heavy cream
• 1/2 cup freshly grated parmesan cheese, plus more for topping
• 2 cups torn spinach leaves
• Handful of fresh basil leaves, torn, plus more for topping

Directions:

Sauce: 

• Empty the canned tomatoes and tomato paste into a bowl. Stir in basil and Italian seasoning with sugar. Whisk until blended. Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from the heat and stir in the vodka, crushed tomatoes, and salt to taste. 
• Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly about 3 minutes. Stir in the Parmesan and fresh basil.
  
  Refrigerate sauce at this point if making ahead. 

Pasta

• Cook the pasta al dente according to the box directions. Drain pasta and add to tomato sauce. Add in torn spinach leaves, stirring until wilts. Serve topped with more Parmesan and fresh basil.

COMING SOON