Penne alla Vodka

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 1/3 cups

Penne Pasta

Vodka Sauce

1

Medium Onion

4 cloves

Garlic

2 Tbsp

Extra-Virgin Olive Oil

1 tube
(130 g)

Tomato Paste

or 3/4 of a 6 oz. can

1 tsp

Crushed Red Pepper Flakes

1/4 cup

GREY GOOSE® Vodka

1 cup

Heavy Cream

1 Tbsp

Dried Oregano

1/2 cup

Grated Parmesan Cheese , divided

to taste

Shredded Fresh Basil

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

HIDE IMAGES

Step 1

Finely dice one Onion (1) . Using the back of your knife, smash each clove of Garlic (4 cloves) and then chop.

Step 2

In a skillet with Extra-Virgin Olive Oil (2 Tbsp) , cook onions until they are golden brown, about 5 minutes. Add in chopped garlic and cook for another 2-3 minutes, until fragrant

Step 3

While the Onions are cooking, boil water for pasta. Once the water comes to a boil salt generously and cook Penne Pasta (4 1/3 cups) according to package instructions. Reserve 1/2 cup pasta water before draining.

Step 4

Empty the Tomato Paste (1 tube) into the Onion pan and stir to combine. Cook for 1-2 minutes, stirring constantly to ensure the mixture doesn’t burn. Add Crushed Red Pepper Flakes (1 tsp) , stir, and cook for another minute.

Step 5

Mix in GREY GOOSE® Vodka (1/4 cup) and stir the mixture around the pan until the liquid evaporates.

Step 6

Before adding in the cream, mix it with ¼ cup pasta water. Add the Heavy Cream (1 cup) to the pan and stir to combine. If it seems too thick, add more pasta water a little bit at a time. Allow to simmer until a thick sauce forms.

Step 7

Remove from heat and mix in Dried Oregano (1 Tbsp) and Parmesan Cheese (1/4 cup) and season with Salt (to taste) and Ground Black Pepper (to taste) . Gently add the pasta and toss with the Sauce.

Step 8

Serve your Penne alla Vodka in large bowls with remaining Parmesan Cheese (1/4 cup) and Fresh Basil (to taste) .