Baked Penne Vodka

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This is my Christmas gift to you, one of my favorite recipes from my book, At the Kitchen Sink, BAKED PENNE VODKA. I decided to give this recipe along side my special podcast episodes where I dive into my story about Postpartum Depression. While not the typical Christmas story, it was right around the holidays when I noticed something was wrong. I was feeling this heavy dark cloud, speaking in circles, and having panic attacks. On top of all this I felt so much guilt and shame surrounding my motherhood journey. I felt like I had failed and wondered what was wrong with me, could I be fixed?

God led me through this valley and continues to walk with me daily. I hope this story can encourage someone right where they are at. Especially during a season where everything is supposed to be “holly jolly” but it feels like everything but…

Make sure to listen to the newest DishItGirl podcast alongside this recipe!

Baked Penne Vodka

ingredients

• 1 (8 ounce) block whole milk mozzarella cheese

• 1 pound penne

• 2 tablespoons olive oil

• 2 tablespoons garlic, minced

• 1 teaspoon crushed red pepper

• 1 (28-ounce) can crushed tomatoes

• 1 ¼ teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• ¾ cup vodka

• 4 tablespoons (½ stick) unsalted butter

• ½ cup fresh basil, roughly chopped

• ½ cup heavy cream

• ¼ cup mascarpone cheese

• 3 cups baby spinach, rough chopped

• ½ cup finely grated Pecorino Romano

  instructions

1. Preheat the oven to 375 degrees.

2. Cut six ¼”inch slices off the block of cheese and grate the remaining cheese using the large holes on a box grater; set aside.

3. Bring a large pot of salted water to a boil and cook the penne in the boiling water according to the package directions until al dente, then drain the pasta.

4. Meanwhile in a large, high-sided saucepan, warm the olive oil over medium-high heat. 

5. Add the garlic and red pepper and sauté, stirring gently, until fragrant, for 30 seconds to 1 minute. 

6. Add the crushed tomatoes, salt and pepper and stir gently to combine. 

7. Bring to a simmer and cook, stirring often, until slightly reduced, about 4 minutes.

8. Add the vodka and continue to simmer until it coats the back of a wooden spoon, about 7 minutes. 

9. Add the butter and stir until melted. 

10. Add the basil and heavy cream, stirring constantly as you add it, until fully combined and cook for an additional 3 minutes. 

11. Remove from the heat, add the mascarpone and stir until melted and fully combined. 

12. Fold in the spinach.

RECIPE NOTES:

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