Penne and Spinach a La Vodka

Name: Penne and Spinach a La Vodka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings servings
Cuisine: American
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

Jennifer

1 year ago

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.

Tags:

vodka

spinach

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.

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.