Penne al la Vodka Recipe Is the Perfect Italian Dinner (25 Minutes, 8 Ingredients) Italian High Protein Pasta Dinner Vegetarian Budget Low Sodium

I made this delicious penne pasta recipe for dinner the other night. This penne a la vodka recipe is such a simple meal to throw together at the last minute.

The creamy Italian dinner can be made with whatever pasta you have on hand – we often use gluten-free chickpea pasta to add more protein – and would be delicious with the addition of cooked chicken or a vegetable. The Italian recipe makes a bounty of sauce that might just be enough for your lunch tomorrow, too!

To make this budget-friendly, high-protein pasta recipe with homemade vodka sauce recipe you will need the following ingredients: pasta (fresh or dry), garlic, onion, butter, olive oil, vodka, tomato puree or sauce, fresh tomato, heavy cream or half and half, crushed red pepper flakes and fresh basil, for garnishing. (Check out the health benefits of tomatoes and the health benefits of garlic.)

Serve this easy pasta recipe for dinner with your favorite side dishes.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 16 ounces penne
• 3 cloves garlic, minced
• 1 onion, chopped finely
• 3 tablespoons butter (divided)
• 2 tablespoons olive oil
• 3/4 cup vodka
• 14 ounces (1 can) tomato puree or tomato sauce
• 1 cup heavy cream or half and half

Optional Ingredients

• 1 fresh tomato, chopped (optional)
• 1 generous pinch crushed red pepper flakes (optional)
• fresh basil, for garnish (optional)

Here's how to make it: 

1. Cook the pasta to al dente, according to the package directions. (That is usually about 1 minute less than the recommended package cooking time. With gluten-free pasta, many times it's 2 minutes less.) Drain, put back in pan and drizzle with a bit of olive oil to keep from sticking. (Rigatoni, fusilli, rotini or bowties are great options for this pasta recipe, but use your favorite.)
2. Place a saucepan on medium heat and add 2 tablespoons of the butter and olive oil. When melted, add the onions and garlic and stir until soft. Remove pan from any open flame and gently add the vodka and return to the stove on medium. Cook for 2 to 3 minutes to reduce the liquid a bit.
3. Add the tomato puree or tomato sauce. If you are adding fresh tomato, add it here and stir to combine all the ingredients.
4. Reduce the heat to low and add the cream, stirring to combine. Reduce heat to simmer and add salt, black pepper and a generous pinch of crushed red pepper flakes. Taste the sauce to adjust the seasonings. Add the last 1 tablespoon of butter and stir until melted.
5. Place the pasta into a medium serving bowl and pour the sauce on top, or just add the pasta to the saucepan. (I like to add the sauce on top to see how much sauce I want to use, but either version works great. If you're not having guests, adding pasta to the sauce reduces the cleanup!) Serve with a generous grating of Parmesan and a sprinkle of fresh basil. Store any leftover pasta in an airtight food container.

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