Penne Alla Vodka

Ingredients

• Broth Base & Seasoning, Ham

  Orrington Farms

  2 tsp or 6g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  28 oz or 794g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  3 cloves, minced or 9g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Vodka

  Alcoholic beverage, distilled, 80 proof

  2 fl oz or 56g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Better the Sour Cream

  Tofutti

  4 tbsp or 60g

• Cashew Creamy Cashewmilk

  Silk

  ½ cup or 50g

• Imitation Butter

  Smart Balance

  2 Tbsp or 26g

• Penne Rigate, Gluten Free

  Ronzoni

  4 ½ cup or 334g

• Parsley

  Raw

  2 tbsp or 8g

• Cheese, Dairy-Free, Parmesan Style

  Follow Your Heart

  4 tsp or 10g

• Tempeh, Smoky Maple Bacon, Treehouse

  Tofurky

  3 ⁷⁄₁₆ strips or 49g

Directions

1. Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you'd like the tomatoes to be.
2. Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.
3. Turn off the heat.
4. Add the vodka to the pan and let it sizzle. Turn the heat back to medium and reduce the vodka until there is about a Tablespoon left.
5. Add the pureed tomatoes and let it simmer for 45 minutes or so, allowing it to reduce and become quite thick.
6. During the last 12 minutes or so, cook the penne according to package instructions. For saucier pasta, use 3/4 lb. instead of the full pound. Reserve 1/4 cup pasta water.
7. Add the heavy cream and the red pepper flakes to the sauce.
8. Add 2 Tablespoons cold butter to the sauce, along with 1/4 cup pasta water. Stir to combine.
9. Season with salt/pepper if desired.
10. Add in the drained pasta.
11. Garnish with roughly chopped parsley and Parmesan cheese and serve!
12. For 2 serving meals - make 1/2 the pasta and freeze 1/2 of the sauce.

Similar Foods

• Lightened Up Penne alla Vodka
• Vodka Cream Pasta