Penne and Spinach a La Vodka
Cuisine: American
Categories: Main Dishes & Pasta
Recipe Source: Pam Anderson
Penne and Spinach a La Vodka is a creamy and indulgent pasta dish that combines penne pasta with a luscious tomato-vodka sauce and fresh spinach. The sauce, made with a blend of tomatoes, cream, vodka, and Parmesan cheese, creates a velvety smooth texture with a hint of tanginess. The penne pasta perfectly captures the creamy sauce, while the spinach adds a touch of freshness and nutrients. This dish is a delightful combination of flavors and textures, offering a comforting and satisfying meal that's perfect for a weeknight dinner or a special occasion.
Difficulty: EASY
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- Salt
- 12 ounces penne (whole grain or white, your choice)
- 8 ounces (about 8 cups) baby (or coarsely chopped) fresh spinach
- 2 tablespoons olive oil
- ½ medium sweet onion, such as Vidalia
- 3 medium garlic cloves
- 1 cup each: vodka and chicken or vegetable broth
- 1 can (28 ounces) crushed tomatoes
- ½ teaspoon baking soda
- ½ cup evaporated milk
- ¼ cup Parmesan cheese, plus extra for topping
Directions:
- Bring 2 quarts of salted water to boil in a large soup kettle. Using back-of-the-box times as a guide, add pasta and cook, partially covered and stirring frequently at first to prevent sticking, until just tender.
- Add spinach to the boiling pasta the last few minutes of cooking. Reserving 1 cup of pasta water, drain penne and return it to the pot.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook until tender and fragrant, about 5 minutes.
- Add vodka; bring to a simmer and cook until reduced by half. Add broth and tomatoes; return to a simmer and stir in baking soda. Reduce heat to medium-low and continue to simmer to pasta sauce consistency, about 15 minutes.
- Stir in evaporated milk and simmer to blend flavors, 3 to 4 minutes longer. Add ⅔ of the sauce to drained pasta; toss to coat. Serve, topping each portion with additional sauce and a sprinkling of cheese.