Penne Alla Vodka With Parmesan Herb Breadcrumbs Recipe
I absolutely love this penne alla vodka recipe because it hits the perfect balance between creamy comfort and a little spicy zing, thanks to the red pepper flakes and vodka. Plus, the toasted Parmesan herb breadcrumbs add a satisfying crunch that takes this classic dish to the next level—fancy enough for a dinner party, but easy enough for a cozy night in!
Immerse yourself in the opulent creaminess of Penne Alla Vodka with Parmesan Herb Breadcrumbs. I adore how the vodka-infused tomato sauce, with its tantalizing hint of red pepper flakes, partners with the perfectly al dente penne.
And then, there’s the matter of the Parmesan breadcrumbs: herbaceous, crunchy, and an unexpected go-with for the sauce. Yes, indeed, these three elements are what make this dish insane in the best possible way.
Ingredients
Pasta from a penne: abundant in carbs, good for energy.
Oil of Olives: Abundant in beneficial monounsaturated fats.
The sauce is sweet and deep, thanks to the onion.
Garlic: Fragrant; augment immune response and zest.
Vodka: Elevates taste, aids sauce emulsification.
The tangy, rich, umami flavor that defines the sauce comes from tomato.
Whipping Cream: Imparts richness and a creamy texture.
Parmesan Cheese: Offers flavors that are nutty and savory, and is rich in calcium.
Panko breadcrumbs: A light, crispy texture for contrast.
Basil: Bright, peppery flavor; rich in antioxidants.
Ingredient Quantities
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon lemon zest
- Extra grated Parmesan cheese, for serving
Instructions
1. In a large pot of salted boiling water, cook the penne pasta until just al dente. Drain well and set aside.
2. In a big frying pan, warm olive oil over moderate heat. Toss in the diced onion and sauté until clear, approximately 5 minutes.
3. Add the minced garlic and red pepper flakes, and cook for one more fragrant minute.
4. Add the vodka to the skillet very carefully. Stir to deglaze the pan. Let the vodka reduce by half, which should take about 2-3 minutes.
5. Incorporate the crushed tomatoes, and slowly heat the mixture to a gentle simmer. Let it bubble away on low heat for 10 minutes, during which it will thicken a little and concentrate its flavors.
6. Combine the heavy cream and grated Parmesan cheese, season with salt and black pepper to taste, and in the following steps, let simmer.
7. Combine the sauce with the penne pasta. To do so, add the cooked penne pasta to the sauce and toss to coat it evenly. Eating well is an important part of maintaining energy and good spirits. Make sure that your health and the health of those you love is a priority.
8. In a small skillet over medium heat, melt the unsalted butter. Add the panko breadcrumbs and toast them until they are a nice golden brown and crunchy, about 5 minutes.
9. Take the skillet off the heat and mix in the chopped parsley, chopped basil, and lemon zest with the toasted breadcrumbs.
10. In bowls, serve the penne alla vodka; top it with the Parmesan herb breadcrumbs. Add further grated Parmesan cheese to taste. Enjoy!
Equipment Needed
1. Large pot
2. Large frying pan
3. Small skillet
4. Strainer or colander
5. Wooden spoon or spatula
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Grater
FAQ
- What can I use instead of vodka in this recipe?You can replace the vodka with the same amount of chicken or vegetable broth, or simply omit it if you’d rather not use it.
- Can I make this dish ahead of time?It is true that the sauce and pasta can be prepared in advance and held for service. But for best results in terms of texture, the two should be combined just before serving, along with any crunchy topping, and served immediately.
- How do I store leftovers?Leftover pasta can be kept for up to 3 days in an airtight container in the fridge. To reheat it, do so gently either on the stovetop or in the microwave. If the sauce has thickened during storage in the fridge, add a bit of cream or milk while reheating to return it to a saucy state.
- Is there a gluten-free option?This dish can suit gluten-free diets if you use gluten-free penne pasta and gluten-free breadcrumbs.
- Can I make this recipe dairy-free?To make a version without dairy, use cream made from plants, a cheese substitute that is Parmesan-style and dairy-free, and a creamery-type butter replacement that is also dairy-free.
Substitutions and Variations
For 12 ounces of penne pasta: Use any short pasta, such as rigatoni or ziti.
To substitute 1/2 cup of vodka in a recipe, use the same amount of chicken or vegetable broth if you are avoiding alcohol. The taste will not be the same, however.
For 1 cup heavy cream: You can achieve comparable decadence by mixing 3/4 cup milk with 1/4 cup melted unsalted butter.
For 1/2 cup grated Parmesan cheese: Substitute Pecorino Romano cheese for a saltier flavor.
Panko breadcrumbs, 1 cup: Substitute with regular breadcrumbs for a finer texture.
Pro Tips
1. Infuse More Flavor: Before adding the onion to the olive oil, consider sautéing a few sprigs of fresh herbs, like thyme or rosemary, to infuse the oil with additional flavor. Remove them before adding the onion.
2. Enhance the Vodka Layer: Use a high-quality vodka, as its flavor will subtly influence the overall dish. For extra depth, finish the sauce with a splash of vodka just before serving to intensify the aroma.
3. Balance Acidity: If the sauce tastes too acidic from the tomatoes, add a small pinch of sugar to balance the flavors. Monitor the sauce closely to ensure it doesn’t become too sweet.
4. Cream Enriched: Whip the heavy cream lightly before adding it to the sauce. This helps it integrate smoothly and creates a more velvety texture in the final dish.
5. Breadcrumb Crunch: Ensure the breadcrumbs are toasted evenly by stirring continuously. For an additional layer of flavor, you can sprinkle a bit of grated Parmesan directly into the breadcrumb mixture while it’s toasting, which will melt and add umami.
Penne Alla Vodka With Parmesan Herb Breadcrumbs Recipe
My favorite Penne Alla Vodka With Parmesan Herb Breadcrumbs Recipe
Equipment Needed:
1. Large pot
2. Large frying pan
3. Small skillet
4. Strainer or colander
5. Wooden spoon or spatula
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Grater
Ingredients:
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon lemon zest
- Extra grated Parmesan cheese, for serving
Instructions:
1. In a large pot of salted boiling water, cook the penne pasta until just al dente. Drain well and set aside.
2. In a big frying pan, warm olive oil over moderate heat. Toss in the diced onion and sauté until clear, approximately 5 minutes.
3. Add the minced garlic and red pepper flakes, and cook for one more fragrant minute.
4. Add the vodka to the skillet very carefully. Stir to deglaze the pan. Let the vodka reduce by half, which should take about 2-3 minutes.
5. Incorporate the crushed tomatoes, and slowly heat the mixture to a gentle simmer. Let it bubble away on low heat for 10 minutes, during which it will thicken a little and concentrate its flavors.
6. Combine the heavy cream and grated Parmesan cheese, season with salt and black pepper to taste, and in the following steps, let simmer.
7. Combine the sauce with the penne pasta. To do so, add the cooked penne pasta to the sauce and toss to coat it evenly. Eating well is an important part of maintaining energy and good spirits. Make sure that your health and the health of those you love is a priority.
8. In a small skillet over medium heat, melt the unsalted butter. Add the panko breadcrumbs and toast them until they are a nice golden brown and crunchy, about 5 minutes.
9. Take the skillet off the heat and mix in the chopped parsley, chopped basil, and lemon zest with the toasted breadcrumbs.
10. In bowls, serve the penne alla vodka; top it with the Parmesan herb breadcrumbs. Add further grated Parmesan cheese to taste. Enjoy!