Trying classy women’s recipes Episode 2 | This is such an easy dinner recipe for lazy weeknights & weekends. Also, Audrey is definitely a great cook and knows how to make a really good pasta recipe. Can’t wait to try more of her dinner ideas and other recipes!
SIDE NOTE: I doubled the recipe for the sauce to make it more rich, but you can just use the original measurement below.
—
INGREDIENTS + METHOD
- 1/3 of an onion, diced
- Pinch of crushed red pepper flakes (or a lot more if you want)
- 5½ tbs of unsalted butter
- 1 c of tomato puree
- ½ c of vodka
- ½ c of heavy cream
- Salt to taste
- 1 pound (500g) of penne pasta
- 1 ounce (30g) of parmesan, grated (or as much as you want, no judgement)
—
- In a large pan, sauté the diced onion and pepper flakes in butter over medium heat.
- Add the tomato puree, reduce the heat to low, and cook for a few more minutes (the original recipe didn’t say for how long, so maybe around 3-5 minutes).
- Then stir in the vodka and cook the sauce down for 15 minutes.
- Add the cream once sauce has been reduced
- Cook pasta according to package instructions & then add it to the sauce.
- Turn heat up to high and pan fry for one minute, tossing to thoroughly coat the pasta.
Sprinkle the pasta with the Parmesan and enjoy!
#pasta #pastarecipe #dinnerideas #easyrecipe #easydinnerideas
I've tried making this vodka penne pasta recipe several times now, and it’s become a staple in my dinner rotation for those busy weeknights when I want something quick yet impressive. One tip I’ve learned is that allowing the vodka to cook down for the full 15 minutes really enhances the depth of flavor in the sauce without the alcohol overpowering it. I also like to add a pinch of crushed red pepper flakes—not too much, just enough to give the dish a subtle heat that balances out the creaminess. Doubling the butter and cream slightly, like the suggestion to double the sauce, makes it luxuriously rich and perfect for spooning over freshly cooked penne. Parmesan is definitely a must, and I never hold back on it; freshly grated Parmesan cheese adds that perfect salty, nutty finish. For a personal twist, I sometimes toss in sautéed mushrooms or some baby spinach just before finishing the sauce to add a bit of earthiness and color. Cooking the pasta al dente is crucial since it will finish cooking when you pan-fry it with the sauce for the last minute, ensuring each bite is perfectly coated and has a nice texture. Serving this pasta with a simple green salad and some crusty garlic bread makes for an elegant yet effortless meal. It's great for sharing with friends or family but just as satisfying when you’re treating yourself after a long day. I love how this recipe balances richness and elegance with ease, making it a go-to for anyone who appreciates good food without hours in the kitchen.
