Penne with Vodka Sauce
- Total Time
Yes, there's actual cream and vodka in our lightened up version of this Italian specialty—just enough for fantastic flavor without all of the calories and fat.
unsalted butter1 Tbsp
uncooked shallot(s)2 medium, minced (about 1/2 cup)
garlic clove(s)2 medium clove(s), minced
fresh parsley2 Tbsp, fresh, minced
sea salt½ tsp, or other coarse salt
black pepper¼ tsp, freshly ground
canned tomato paste3 Tbsp
vodka2 fl oz
table salt⅛ tsp, or to taste (for cooking pasta)
uncooked penne12 oz
heavy whipping cream½ cup(s)
basil20 leaf/leaves, fresh, cut into ribbons (chiffonade)
- Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
- Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
- Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.