Decadent Penne a la Vodka with Savory Mushrooms
Indulge in this rich and creamy Penne a la Vodka that will forever change your pasta game! This delightful dish combines the robust flavors of crushed tomatoes and fresh basil with the silky texture of heavy cream, perfectly complemented by sautéed mushrooms. Each bite delivers a burst of flavor that balances the savory and slightly spicy notes from the vodka infusion, making it a celebration of Italian cuisine right in your home. Ideal for family gatherings or a special occasion, this recipe ensures you won't find a better version anywhere else!
6
Servings
N/A
Calories
15
Ingredients
Ingredients
olive oil
1 tablespoon (none)
onion
1 (chopped)
crushed tomatoes
28 ounces (canned)
dried oregano
1/4 teaspoon (none)
fresh basil leaves
6-8 (chopped or 1/8 teaspoon dried basil)
salt
1 teaspoon (none)
fresh ground pepper
1/2 teaspoon (none)
butter
8 tablespoons (divided)
fresh white mushrooms
12 ounces (quartered (about 3 cups))
crushed red pepper flakes
1/8 teaspoon ((to taste))
vodka
1/2 cup (none)
heavy cream
3 cups (none)
kosher salt
1 tablespoon (none)
penne or rigatoni pasta
1 1/2 lbs (none)
dry parmesan cheese
1/4 cup (plus additional for serving)
Instructions
1
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until golden brown, approximately 5 minutes.
2
Add the crushed tomatoes to the saucepan followed by the dried oregano, fresh basil (or dried basil), salt, and pepper. Stir well to combine and let it simmer for 1 hour to deepen the flavors, stirring occasionally.
3
In a separate skillet, melt 4 tablespoons of butter over medium heat. Add the quartered mushrooms and crushed red pepper flakes. Sauté until the mushrooms are golden, about 5-7 minutes.
4
Carefully add the vodka to the mushroom mixture and allow it to simmer for 5 minutes to cook off the alcohol.
5
Stir in the heavy cream and bring the mixture to a gentle simmer. Once combined, pour this creamy mixture into the tomato sauce, stirring well to integrate. Keep the sauce warm on low heat.
6
In a large pot, add 6 quarts of water and 1 tablespoon of kosher salt. Bring the water to a rolling boil, then add the penne or rigatoni. Cook the pasta uncovered until al dente, about 10-12 minutes. Drain well.
7
In a large skillet, melt the remaining 4 tablespoons of butter. Add the drained pasta and toss to coat. Incorporate the Parmesan cheese, mixing thoroughly.
8
Pour in one-third of the vodka-tomato sauce and combine well with the pasta. Divide the pasta among plates and top each serving with additional sauce. Serve with extra grated Parmesan at the table for guests to enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Penne a la Vodka with Savory Mushrooms?
It is a rich and creamy Italian pasta dish that combines crushed tomatoes, fresh basil, and heavy cream with sautéed mushrooms and a vodka infusion.
How many servings does this recipe make?
This recipe is designed to serve 6 people.
What type of pasta is best for this recipe?
The recipe recommends using 1 1/2 lbs of either penne or rigatoni pasta.
How long should the tomato sauce simmer?
The tomato sauce should simmer for 1 hour to allow the flavors of the oregano, basil, and tomatoes to deepen.
What kind of mushrooms should I use?
The recipe calls for 12 ounces of fresh white mushrooms, which should be quartered before sautéing.
Can I use dried basil instead of fresh?
Yes, if you do not have fresh basil, you can substitute it with 1/8 teaspoon of dried basil.
How much vodka is required for the sauce?
You will need 1/2 cup of vodka for the mushroom mixture.
Is the alcohol cooked out of the sauce?
Yes, the vodka is simmered with the mushrooms for 5 minutes to cook off the alcohol.
What is the purpose of adding heavy cream?
The 3 cups of heavy cream provide a silky, rich texture that balances the acidity of the crushed tomatoes.
How do I cook the pasta to al dente?
Boil the pasta in 6 quarts of salted water uncovered for approximately 10 to 12 minutes.
Why is the pasta tossed in butter before adding the sauce?
Tossing the pasta in 4 tablespoons of melted butter helps coat the noodles and enhances the overall richness of the dish.
What kind of cheese is used in this dish?
The recipe uses 1/4 cup of dry Parmesan cheese, plus extra for serving at the table.
Is this Penne a la Vodka recipe spicy?
It has a mild heat from 1/8 teaspoon of crushed red pepper flakes, which can be adjusted to your personal taste.
How much butter is needed in total?
The recipe requires 8 tablespoons of butter in total, divided into two 4-tablespoon portions.
How do I prepare the onion for the sauce?
The onion should be chopped and sautéed in olive oil for about 5 minutes until it is golden brown.
What size of crushed tomatoes should I buy?
You will need one 28-ounce can of crushed tomatoes.
How much water is needed to boil the pasta?
Use 6 quarts of water to ensure the pasta has enough room to cook properly.
What is the first step in making the sauce?
The first step is heating olive oil in a large saucepan and sautéing the chopped onion until golden brown.
Should I salt the pasta water?
Yes, add 1 tablespoon of kosher salt to the 6 quarts of boiling water before adding the pasta.
How do I combine the sauce components?
After simmering the cream with the vodka-mushroom mixture, pour it into the simmered tomato sauce and stir well to integrate.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as a vegetarian option as it contains no meat.
How do I serve the pasta?
Mix one-third of the sauce with the buttered pasta, divide into plates, and top each serving with the remaining sauce and extra Parmesan.
What are the primary herbs used?
The primary herbs used are dried oregano and fresh basil.
How many mushrooms are needed in cups?
12 ounces of quartered mushrooms equates to approximately 3 cups.
Can I use a different type of oil for sautéing?
While the recipe specifies 1 tablespoon of olive oil, you can use any neutral cooking oil if necessary.
What is the total amount of salt used in the recipe?
The recipe uses 1 teaspoon of salt in the sauce and 1 tablespoon of kosher salt in the pasta water.
How much pepper is recommended?
The recipe suggests 1/2 teaspoon of fresh ground pepper for the sauce.
What is the texture of the final sauce?
The final sauce has a decadent, creamy, and silky texture thanks to the combination of cream, butter, and crushed tomatoes.
Should the pasta be drained before adding butter?
Yes, drain the pasta well before tossing it in the large skillet with melted butter.
Can I add more Parmesan cheese?
Yes, the recipe encourages serving additional grated Parmesan at the table for guests to enjoy to their liking.