Spicy Penne alla Vodka
Spicy Penne alla Vodka requires roughly 35 minutes from start to finish. One portion of this dish contains around 48g of protein, 36g of fat, and a total of 970 calories. For $3.99 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have prosciutto, cooked chicken breast, crushed red pepper, and a few other ingredients on hand, you can make it. 1262 people were impressed by this recipe. It works well as a rather expensive beverage. It is brought to you by Nutmeg Nanny. With a spoonacular score of 89%, this dish is great. Penne Alla Vodka (Vodka Cream Pasta), Penne alla Vodka, and Penne alla Vodka are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 (28 ounces) can San Marzano whole peeled tomatoes, drained and chopped
2 cups chopped cooked chicken breast (grilled or sautéed)
1 teaspoon crushed red pepper
2 cloves minced garlic
1/2 cup heavy cream
1 tablespoon kosher salt
1/2 cup grated Parmesan
1 pound penne pasta
3 ounces sliced prosciutto, diced
1 small shallot, diced
3 tablespoons unsalted butter
1/3 cup vodka
Equipment:
pot
frying pan
Cooking instruction summary:
Bring a large pot of water to a boil over high heat. Add in salt and pasta. Following box directions cook until al dente. Drain the pasta, drizzle with a little olive oil, stir and set aside. In a large high sided skillet melt butter over medium heat and add in shallots. Sauté until translucent. Add in garlic and prosciutto and sauté for about 30 seconds. Add in tomatoes and red pepper and simmer for 5 minutes. Pour in heavy cream and vodka. Simmer for 5 minutesToss in pasta and Parmesan cheese. Stir until pasta is fully covered. If the sauce is too thick you can add a splash more cream to thin it out. Stir in your chicken (if using) and let warm through.
Step by step:
1. Bring a large pot of water to a boil over high heat.
2. Add in salt and pasta. Following box directions cook until al dente.
3. Drain the pasta, drizzle with a little olive oil, stir and set aside. In a large high sided skillet melt butter over medium heat and add in shallots. Sauté until translucent.
4. Add in garlic and prosciutto and sauté for about 30 seconds.
5. Add in tomatoes and red pepper and simmer for 5 minutes.
6. Pour in heavy cream and vodka. Simmer for 5 minutes
7. Toss in pasta and Parmesan cheese. Stir until pasta is fully covered. If the sauce is too thick you can add a splash more cream to thin it out. Stir in your chicken (if using) and let warm through.
Nutrition Information:
covered percent of daily need
