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Pasta Alla Vodka! You probably know this dish as Penne alla vodka but this recipe can, in fact, be made with any shape of pasta.
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Pasta Alla Vodka

I really love vodka sauce so I use the entire can of San Marzano Peeled Tomatoes + 1 cup of heavy cream.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main dish/Pasta
Cuisine: italian american
Keyword: baked pasta, pasta alla vodka, penne alla vodka
Servings: 4

Equipment

  • Potato masher optional

Ingredients

  • kosher salt
  • 1 lb. Girelle pasta or any tubed pasta, such as penne or rigatoni
  • 3 tablespoons unsalted butter
  • 1 small onion chopped fine
  • 2 to 3 garlic cloves minced
  • 1 (28 oz.) can San Marzano Peeled Tomatoes plus sauce
  • 1/4 to 1/2 cup jarred marinara sauce
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 pinch kosher salt
  • 2 tablespoons vodka
  • 1 cup heavy cream
  • freshly grated Parmesan cheese for garnish; optional
  • fresh parsley or basil for garnish

Instructions

  • Bring a large pot of salted water to a boil and cook pasta according to package instructions; until al dente. Reserve 1 cup of pasta water before draining.
  • While the pasta is cooking, heat a large skillet over medium heat, melt the butter. Add the onions and cook, stirring frequently, until softened, for 4 to 5 minutes. Add in the garlic and toss for about a minute or two. Pour in the entire can of San Marzano peeled tomatoes and the jarred marinara sauce (start with 1/4 cup and add more if needed) and, using a potato masher (or back of a wooden spoon) carefully crush the peeled tomatoes and the mix everything together. Sprinkle in the crushed red pepper flakes and the salt and add the vodka and cook, stirring frequently, for about 5 to 6 minutes.  
  • Add in the heavy cream and some pasta water (I start with just a couple of tablespoons), stirring to combine. Add in the cooked pasta and toss together until all of the pasta is nicely coated with the vodka sauce. Let everything cook through for another minute or two. Serve and garnish with freshly grated Parmesan and parsley, or torn basil leaves. Enjoy!