Penne Alla High Ore Vodka


Posted on by Lela O'Bryant

This simple and quick pasta dish is not only delicious, but also incredibly versatile. Use it as a main dish or a side dish, add some chicken for additional protein to bump it up a notch. If you’re looking for a low carb option, substitute quinoa for the pasta. Or if you’re not in a pasta mood at all, use this creamy sauce as a pizza sauce and add your favorite toppings. So many options! 

Ingredients

  • 1 28 oz can of San Marzano tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 medium sized yellow onion
  • 3 oz prosciutto diced (optional)
  • 3 cloves of garlic
  • Salt and pepper to taste
  • ½ cup of High Ore Vodka
  • ¼ tsp red pepper flakes, more or less to taste
  • ⅔ cup heavy cream
  • ¼ cup finely shredded parmesan cheese, plus more for serving
  • 1 tbsp oregano
  • ¼ cup chopped fresh basil
  • 14 oz penne pasta, ½ cup of pasta water set to the side

Instructions

  1. Bring a pot of water to a boil to cook the pasta. Season water with salt.
  2. Heat oil in a large saucepan over medium heat. Add onion and prosciutto, sauté 4-5 minutes until onions are translucent. Add garlic and red pepper flakes and cook until fragrant.
  3. Remove from heat and add mixture into a blender with the San Marzano tomatoes. Blend until smooth (or less if you like a chunky sauce.) Return to pan and medium-low heat. Add the vodka, salt and pepper. Let cook for about 15 minutes (or until strong alcohol scent is cooked off) stirring occasionally. 
  4. Meanwhile cook pasta according to package directions. Reserve pasta water and drain.
  5. Stir cream into sauce and heat through, about 1 minute. Stir in parmesan, basil and oregano. Add pasta water to thin sauce just a bit. (you might not need the full ½ cup)
  6. Add drained pasta to the sauce, toss to coat. Serve garnished with parmesan and basil if desired.

Vodka Sauce Ingredients

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