Description
This recipe offers two delicious ways to enjoy Penne alla Vodka: a traditional stovetop version and a baked pasta variation. The rich tomato and sun-dried tomato sauce is enhanced with garlic, crushed red pepper flakes, and a splash of vodka, then enriched with heavy cream and Parmesan cheese. For a comforting twist, the pasta bake layers the sauce and cheese with ricotta and mozzarella, then is baked to golden perfection. Perfect for serving a crowd or a cozy family dinner.
Ingredients
Sauce and Pasta
- 4 tablespoons salted butter
- 2 garlic cloves, minced or grated
- ½ teaspoon crushed red pepper flakes
- 1 28-ounce can crushed tomatoes
- ½ cup sun-dried tomatoes, drained and chopped
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup heavy cream
- 1 1-pound box penne pasta
- 1 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish
Pasta Bake Variation
- 16 ounces whole-milk ricotta cheese
- 8 ounces mozzarella cheese, torn
Instructions
- Prepare the sauce: In a large saucepan, melt the butter over medium-low heat. Add the minced garlic and crushed red pepper flakes, stirring continuously until fragrant, about 5 minutes.
- Add vodka and simmer: Pour in the vodka and bring the mixture to a simmer. Let it reduce by one-third, cooking for about 2 to 3 minutes to concentrate the flavors.
- Combine tomatoes and seasonings: Stir in the crushed tomatoes, sun-dried tomatoes, and a pinch of kosher salt and freshly ground black pepper. Allow the sauce to simmer over medium heat for 10 to 15 minutes, stirring occasionally to prevent sticking.
- Optional puree and finish sauce: For a smoother texture, puree the sauce using an immersion blender if desired. Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
- Cook pasta: Meanwhile, cook the penne pasta according to package instructions until al dente. Drain well.
- Toss pasta with sauce: Mix the cooked pasta with the prepared sauce and grated Parmesan cheese until evenly coated.
- Serve traditionally: Plate the pasta immediately, garnished with fresh basil leaves and extra Parmesan cheese for topping.
- Prepare for the pasta bake: Follow steps 1 through 3 to prepare the sauce, then preheat your oven to 425°F (220°C).
- Mix ricotta and cream: In a bowl, combine the whole-milk ricotta cheese with ½ cup of heavy cream until smooth and creamy.
- Assemble bake layers: In a 9x13-inch baking dish, layer half of the cooked penne pasta topped with half of the sauce. Spread the ricotta mixture evenly over this layer, then add the remaining pasta followed by the remaining sauce.
- Add mozzarella and bake: Top the assembled dish with torn mozzarella cheese. Bake in the preheated oven for 30 to 40 minutes, or until the top is lightly browned and bubbly.
- Garnish and serve: Remove from oven and garnish with fresh basil and additional Parmesan cheese before serving.
Notes
- Using an immersion blender to puree the sauce is optional but gives a smoother texture if preferred.
- If you don’t have vodka, you can omit it, but the flavor will be less complex.
- For a spicier dish, increase crushed red pepper flakes according to taste.
- Make sure to cook the pasta slightly under al dente if you plan to bake it, to avoid overcooked pasta in the bake.
- Leftovers of the baked version reheat well in the oven or microwave.
- Fresh basil adds a bright, fresh note to finish the dish—don’t skip it!
