40min 2 ppl
Vegetarian Penne alla Vodka
35 minutes
2 people
Medium31–60 min or 7–12 steps
35 min · 10 steps
Medium: 31–60 min or 7–12 steps
540 kcalper person
Protein 14g
Carbs 70g
Fats 18g
About this dish
A blush tomato cream sauce with vodka and chilli, made meat-free with caramelised shallots and a generous hand of parmesan for extra depth.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Shallotsfinely diced2
- Garlic clovesminced3
- Fresh basil to serve
Dairy & Eggs
- Double cream100 ml
- Parmesanfinely grated, plus extra to serve30 g
Tins & Jars
- Tinned chopped tomatoes400 g
Dried Goods
- Penne rigate160 g
Spices & Seasonings
- Chilli flakes1 tsp
- Salt to taste
- Black pepper to taste
Oils & Condiments
- Olive oil1 tbsp
- Vodka60 ml
Utensils
- Large frying pan
- Large saucepan
- Colander
- Wooden spoon
- Fine grater
- Chef's knife
- Chopping board
- Measuring jug
Method
1
Finely dice the shallots, mince the garlic, and finely grate the parmesan. Set everything within reach.
Approx. 5 minutes
2
Heat the olive oil in a large frying pan over medium heat until shimmering.
Approx. 2 minutes
3
Add the shallots and cook, stirring occasionally, until softened and golden.
Approx. 6 minutes
4
Add the garlic and chilli flakes and cook until fragrant.
Approx. 1 minutes
5
Pour in the vodka and cook until the alcohol has evaporated.
Approx. 2 minutes
6
Add the tinned tomatoes, season with salt and black pepper, and simmer until the sauce thickens.
Approx. 12 minutes
7
Stir in the double cream and simmer gently to bring the sauce together.
Approx. 2 minutes
8
Meanwhile, cook the penne in heavily salted boiling water until al dente. Reserve 100ml of pasta water before draining.
Approx. 10 minutes
9
Add the drained pasta to the sauce and toss to coat, adding a splash of pasta water if needed.
Approx. 1 minutes
10
Remove from the heat, stir in the parmesan, and serve immediately with extra parmesan and fresh basil.
Approx. 2 minutes
