I made this once before but never blogged about it, because I didn’t quite feel like I had the right proportions for the ingredients. So I did a little research and read lots of recipes. I decided to use Giada’s recipe for Penne with Vodka sauce. It did not fail!
I used my sauce recipe instead of hers, which you can find here (minus the meat).
- 1 quart Simple Tomato Sauce
- 1 cup vodka
- 1/2 cup heavy cream, at room temperature
- 1/2 cup grated Parmesan
- 1 pound penne
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
I added 2 shredded chicken breasts to the mix for a little extra protein. Next time I might throw in some broccoli or other veggies for a nice vegetarian version.