Napoli sauce, spiked with vodka and rounded out with a touch of cream. And it all comes together in one pot, making dinner tonight a breeze!
Servings
5 Servings
PREP TIME
5 mins
COOK TIME
40 mins
TOTAL TIME
45 mins
Difficulty
Easy
Wine pairing
Montepulciano, Sangiovese
To incorporate more protein, add in 2 cups of cooked shredded chicken breast in the last few minutes of cooking.
Baby spinach is a great addition – throw in 100g (approximately 3 cups) in the last 5 minutes of cooking. You’ll likely need to add another 1-2 cups of water, as the spinach will soak up a lot of the liquid in the sauce.
1. Heat the oil and butter in a large pot over medium heat, then add the onion and saute for 3 minutes, or until softened.
2. Add the garlic, oregano and chilli flakes, and cook for another 1 minute.
3. Add the tomatoes, basil sprigs and cook for 20 minutes, stirring occasionally.
4. Remove the basil springs and, using an immersion blender, puree the sauce until you reach your preferred consistency. (Alternatively, you can transfer the sauce to a blender and return it to the pot once smooth.)
5. Add vodka, cream and stock, and bring to a simmer.
1. When the liquid is simmering, add the pasta. Stir the pasta every minute for the first few minutes so it doesn’t stick to each other.
2. Cook at a simmer, stirring occasionally, until the pasta is al dente (approx. 20 – 30 minutes).
Note: The consistency of the sauce may look too runny, but it will thicken on standing.
3. Add salt and pepper, and serve topped with a generous amount of parmesan.
Penne alla vodka is versatile enough to pair with many types of wine, because it’s equally acidic with a hint of spice, but the cream rounds this out for a smooth finish.
My top pick would be a Sangiovese, but many Italian varieties will pair nicely, including Montepulciano and Nero d’Avola. In a pinch, most medium- and light-bodied red wines will do the trick.
