Pasta alla Vodka is a delicious, creamy, yet not-too-heavy pasta dish made with vodka, crushed tomatoes, garlic, green onion, and sausage.
In our family’s current stage of life with three kids going different directions during the week and my husband’s busy work schedule and masters classes, our “dinners as a family at the table” are a bit disjointed. As a result, I am always on the hunt for fresh dinner ideas that are simple and tasty. On some of our busier days, the thought of feeding my people yet another meal is miserable at best, even though I love to cook…and eat…delicious food! I think you will love today’s recipe for Pasta alla Vodka! It’s all the things! Simple, delicious and full of flavor!
We have one extremely picky eater under our roof. Not naming names, but she’s taller than me, looking at colleges, drives a car. Finding dinner ideas that she will actually enjoy is challenging, and much to my delight, she came home from a friend’s house several months ago raving about the pasta that was served. So for the foreseeable future, Pasta alla Vodka is in our regular meal rotation!
**If you are wondering about the vodka, most of it cooks out as the pasta simmers on the stove. The vodka enhances the flavor of the entire dish.
Penne alla Vodka
Pasta dish made with a creamy sauce with vodka, crushed tomatoes, garlic, green onion, and sausage.
Ingredients
- 1 T. olive oil
- 3 cloves fresh garlic, minced
- 1 green onion, chopped fine
- 8 oz. sausage, Regular or Sweet Italian removed from casing
- 1 cup vodka
- 2 cups chicken stock (I use Better Than Bouillon)
- 1 28 oz. can crushed tomatoes
- 1 lb. penne pasta, uncooked
- 3/4 cup whipping cream
- 1/4 t. crushed red pepper flakes
- 1/4 t. dried oregano
- 1/4 t. dried basil
- Kosher salt and pepper, to taste
- Fresh Parmesan cheese, grated fine
Instructions
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Heat the olive oil in a large stock pot over medium-high heat. Add garlic and green onions and sauté about one minute. Garlic burns quickly, so immediately add the sausage and crumble as it cooks. Brown the sausage all over, but do not cook completely through.
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Pour in vodka and cook until slightly reduced, about 2 minutes. Add the chicken stock and tomatoes and bring to a low boil.
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Add the uncooked pasta and cook, stirring often, until pasta is al dente, about 15-20 minutes.
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Reduce heat to low and add cream, crushed red pepper flakes, oregano, basil, salt and pepper.
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Cook 5 more minutes on low. Add additional chicken stock if pasta becomes to thick or to achieve desired consistency.
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Serve individual portions and top with freshly grated parmesan cheese.
For more easy dinner ideas, visit www.amandajanebrown.com!