Penne with vodka sauce
12
Points®
Total time: 28 min • Prep: 10 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
Yes, believe it or not, there's actual heavy whipping cream and vodka in our lightened up version of this Italian specialty—just enough for fantastic deliciousness without all of the calories and fat. This classic recipe also incorporates sweet eschalots, chopped up garlic, lots of fresh parsley and basil for colour and brightness, and plenty of tomato paste for even more hearty depth of flavour. Be sure to serve the pasta immediately when the sauce is at its creamiest, as creamy sauces tend to break quickly as they cool.
Ingredients
Dry pasta
340 g, penne
Unsalted butter
3 tsp
Eschalot(s)
2 whole, (about 1/2 cup), minced
Garlic
2 clove(s), minced
Tomato paste
2 tbs
Fresh flat-leaf parsley
1½ tbs, finely chopped
Vodka
2 nip(s), (60ml)
Full-fat cream
½ cup(s), heavy whipping cream
Fresh basil
2 tbs, cut into fine ribbons (chiffonade)
Instructions
1
Cook pasta in a large pot of salted boiling water according to packet instructions. Reserve 1 tablespoon of the pasta water.
2
Meanwhile, heat a large nonstick frying pan over a medium-low heat. Add butter, eschalots and garlic and cooked for 3-5 minutes, until eschalots begin to caramelise. Add tomato paste, parsley and season with salt and pepper. Cook for about 5 minutes, stirring occasionally and adding a bit of water if needed to stop mixture catching on the base of pan. Add vodka and cook, stirring occasionally for a further 5 minutes, or until sauce starts to thicken. Pour in cream, then reduce heat to low and simmer for about 3 minutes. Add pasta and pasta water to sauce. Heat, stirring frequently for a further 2 minutes or until pasta and sauce come together. Season to taste with salt and pepper.
3
Divide pasta among 6 bowls. Serve sprinkled with basil leaves.
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