Penne with Vodka Sauce Recipe | Giada De Laurentiis
Difficulty: Easy
Yield: 6 cups
Nutrition Facts Per Serving (1 of 12 servings): Calories 458, Total Fat 21 g, Saturated Fat 7 g, Carbohydrates 49 g, Dietary Fiber 7 g, Sugars 13 g, Protein 12 g, Cholesterol 30 mg, Sodium 796 mg
Total Time: 1 hr 25 min
Preparation Time: 15 min
Cooking Time: 1 hr 10 min
Ingredients
- 1 quart Simple Tomato Sauce (recipe below) or store-bought marinara sauce, pureed until smooth
- 1 cup vodka
- 1/2 cup heavy cream, at room temperature
- 1/2 cup grated Parmesan cheese
- 1 pound penne pasta
Simple Tomato Sauce Ingredients
- 1/2 cup extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 fresh basil leaves
- 2 dried bay leaves
- Sea salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter (optional)
Instructions
- Imagine the rich, creamy allure of Giada's iconic vodka sauce enveloping your pastaget ready to create kitchen magic! In a large skillet over low heat, gently simmer the tomato sauce with the vodka until it reduces by about a quarter, stirring frequently, around 20 minutes. Blend in the heavy cream and continue to simmer on low until warmed through. Stir in the Parmesan until fully melted and incorporated.
- Meanwhile, cook the penne in a large pot of salted boiling water until al dentetender with a slight biteabout 8 minutes, stirring occasionally. Drain and toss the pasta in the sauce to coat evenly. Serve hot and watch it disappear!
Simple Tomato Sauce Preparation
- Start your sauce adventure: Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and saut until soft and translucent, roughly 2 minutes. Add celery and carrot, season with salt and pepper, and cook until vegetables are tender, about 5 minutes. Add tomatoes, basil, and bay leaves. Lower heat to a simmer, cover, and cook for about 1 hour or until sauce thickens. Remove bay leaves, taste, and adjust seasoning. To balance acidity, optionally stir in butter one tablespoon at a time for a silky finish.
- For that velvety vodka sauce base, puree half of the tomato sauce in a food processor until silky. Repeat with the remaining sauce. Pro tip: If not using all the sauce, cool completely, portion into freezer bags in 1 to 2 cup amounts, and freeze for up to six monthsfresh flavor anytime!
