Penna Alla Vodka

I was dying to get this recipe since it is a common dish in all Italian restaurants.  It’s also an easy dish to make for company, and they always think you fussed!

Penne Alla Vodka/by Christine Sheehy/The Greco Family “Cook”Book

Penne Alla Vodka

4 Tbsp. butter

1 small onion, diced

1 clove garlic, chopped

3 leaves basil leaves, chopped

½ cup Vodka (cheaper is better)

1 can (14 oz.) crushed tomatoes

½ pint heavy cream

1 Lb. Penna pasta (may substitute Rigatoni)

1 Lb. chicken or shrimp, pre-cooked

Basil leaves

In a medium sauté pan, melt the butter over medium heat.  DO NOT LET IT BROWN!  Over medium-low heat, cook the onion, garlic and basil until the onion pieces are soft (about 8-10 minutes).  Add vodka to the pan.  Raise heat to boil, stirring the mixture frequently.  Lower heat to simmer and cook sauce for about 8 minutes or until about ¼ of mixture has evaporated and the aroma of the vodka has subsided.  Add the tomatoes.  Continue cooking 5 minutes longer.  Add heavy cream and cook 5 minutes longer.  You may add chicken or shrimp, if you prefer.

Cover the pan and cook an additional 5-8 minutes.  Cook the pasta al dente.  When pasta is ready, drain and transfer to a large bowl.  Add the vodka sauce and toss well.  Garnish with basil leaves, if desired.

(Recipe for the Penne Alla Vodka was in the Greco Family “Cook”Book. Christine Sheehy, 1998.)

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