Penne a la Vodka
This is penne a la vodka at it's best - a vodka-infused sauce with a hint of cream for indulgence, with peas mixed in for a bit of health in every bite.
Yield: 6 servings
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 cup vodka
  • 1 cup vegetable broth
  • 32 oz canned fire-roasted diced tomatoes
  • Salt and black pepper, to taste
  • 1 lb penne
  • ½ cup heavy cream
  • 20 leaves fresh basil, thinly sliced
  • 1 lb frozen peas
  1. Set salted water to boil for cooking pasta.
  2. Meanwhile, in a large pot, heat olive oil and butter over medium heat. Once the butter is melted, add in the garlic, shallots, and a pinch of salt, sautéing for about 3 minutes, or until shallots are starting to caramelize. Add the vodka to the pot and and reduce it by half, simmering for 2-3 minutes. Stir in the vegetable broth and tomatoes. Bring to a boil, and then reduce heat to a simmer. Season to taste with salt and pepper and let simmer while the pasta cooks.
  3. Once the pasta water is boiling, cook the pasta according to package instructions. Pour the frozen peas into the colander that you will strain the pasta is. Once the pasta is cooked, strain it, pouring the boiling water over the peas to cook them.
  4. Stir the cream and basil into the sauce. Toss the sauce with the pasta and peas, and serve.
Adapted from The Food Network
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at