Penne Alla Vodka (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup cottage cheese (4% milkfat works best)
02 -
28 oz can of crushed tomatoes
03 -
1 pound penne pasta, uncooked
→ Aromatics
04 -
½ cup chopped onion
05 -
1 tablespoon chopped garlic (around 3 cloves)
06 -
1 tablespoon olive oil
→ Seasonings
07 -
½ cup grated parmesan cheese
08 -
½ teaspoon dried basil (or ¼ cup fresh, chopped)
09 -
2 tablespoons vodka (or ½ teaspoon white wine vinegar)
10 -
⅛ teaspoon ground pepper
11 -
⅛ teaspoon salt
→ Additional
12 -
¼ cup saved pasta cooking water
# Instructions:
01 -
Mix crushed tomatoes with cottage cheese in a blender until it’s silky and turns light pink. Keep it aside for now.
02 -
Get some water boiling in a big pot for the pasta.
03 -
Warm olive oil in a pan over medium heat. Toss in onion and garlic, stirring occasionally, until you can see through them (about 3-5 minutes).
04 -
Add vodka to the aromatics. Let it cook for about 5 minutes until the alcohol smell fades.
05 -
Stir in the tomato-cottage cheese blend along with the seasonings. Let it bubble gently on medium heat.
06 -
Boil penne pasta until it’s just firm to bite. Keep ¼ cup of the water it cooked in, then drain the rest.
07 -
Take sauce off the heat. Stir in the drained pasta, parmesan cheese, and the pasta water you saved. Mix it all until smooth and evenly coated.
# Notes:
01 -
Don’t overcook the pasta—keep it firm for better texture.
02 -
This keeps in the fridge for up to 4 days.
03 -
Toss in shrimp, sausage, or chicken if you want extra protein.
04 -
Switch to gluten-free pasta if needed.