Penne Vodka for a Crowd
This recipe for Penne Vodka is for more than just your 4 person serving. So often recipes are for 2-4 or 4-6. This will give you a good 6-8, which means Sunday dinner is a go! This recipe was handed down to us by a family friend. Her secret was to use a ton of fresh basil. Which is not in most recipes. However, this is my families favorite version!
Penne Vodka for Crowd
ingredients
21bs Penne Pasta cooked according to package directions. Reserve 3/4 cup of pasta water!
3 tbsp unsalted butter, divided
3 garlic cloves, minced
1/2 tbsp shallot, minced
3/4 cup vodka
2 28oz cans of crushed tomatoes
kosher salt
1/2 tsp red pepper flakes
1 cup fresh basil, roughly chopped
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
instructions
In a large skillet over medium heat, melt 1 tbsp of butter. Add shallot and garlic and cook, stirring frequently, until softened, about 4 minutes.
Add the vodka and bring to a simmer, scraping up any brown bits from the bottom of the pan. Let the vodka simmer for 3 minutes, then add the tomatoes. Let the sauce simmer for 5-7 minutes so the alcohol can burn off.
Meanwhile, Bring a large pot of generously salted water to a boil and cook the rigatoni to just under al dente. Reserve about 3/4 of a cup of the pasta water, then drain and set aside.
Add the pasta water to the tomato sauce along with the red pepper flakes and kosher salt to taste. Then add in the basil stirring to combine.
Slowly add in the heavy cream.
Turn off the heat and add in the remaining butter and Parmesan cheese. The cheese will melt with the residual heat.
Then fold in the pasta to coat. Serve with another sprinkle of basil and Parmesan cheese.
RECIPE NOTES: