This pasta alla vodka boasts tender penne tossed in a rich and delicious tomato, crème fraîche & vodka sauce. Sprinkled with grated Italian-style hard cheese and fresh oregano, you’ll have yourself a restaurant quality meal in no time!
Vegetarian Penne Alla Vodka with a side salad & Italian-style hard cheese
Ingredients
- 250 g Penne Pasta
- 1 Onion peel & finely dice
- 1 Garlic Clove peel & grate
- 10 ml Dried Chilli Flakes
- 40 ml Vodka
- 80 ml Tomato Paste
- 80 ml Crème Fraîche
- 80 g Italian-style Hard Cheese grate
- 5 g Fresh Oregano rinse, pick & finely chop
- 1 Lemon rinse & cut into wedges
- 40 g Green Leaves rinse
- 100 g Cucumber rinse & cut into half-moons
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
Instructions
- A PENNE FOR YOUR THOUGHTS Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 150ml of pasta water, and toss through a drizzle of olive oil.
- ALLA VODKA Place a pan (large enough for the pasta over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the vodka and simmer until almost all evaporated, 30-60 seconds.
- ALL TOGETHER Once the vodka has reduced, add the tomato paste, the reserved pasta water, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce reduces too quickly. Remove from the heat and stir through a knob of butter, ½ the grated cheese, ½ the chopped oregano, the cooked pasta, and seasoning.
- SIMPLE SALAD In a salad bowl, combine a drizzle of olive oil, a squeeze of lemon juice, a sweetener (to taste), and seasoning. Toss through the rinsed green leaves and the cucumber half-moons.
- VODKA + PENNE = BELLISSIMA! Plate up a hearty spoonful of the pasta alla vodka. Sprinkle over the remaining oregano and grated cheese.
- Side with the dressed salad. Buon Appetito!
- Chef's Tip! Use a good quality extra-virgin olive oil for this dish. It makes all the difference!
