Penne with Vodka Cream Sauce

This Vodka Cream Sauce is the kind of cozy, restaurant‑worthy comfort food that instantly upgrades even the simplest weeknight pasta. The vodka brightens the tomatoes, the cream makes everything luxuriously smooth, and the whole sauce comes together in one pan with almost no effort.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 4 Servings

Calories: 556 kcal per serving

Ingredients

¼ - Olive oil
1 - Onion
3 cloves - Garlic
¼ tsp - red pepper flakes
1 ½ teaspoons - Dried oregano
1 cup - Vodka
56 ounces - Plum tomatoes
2 teaspoons - Salt
¼ tsp - Black pepper
1 tbsp - Fresh oregano
¾ cup - Heavy cream
½ cup - Parmesan cheese

Instructions

Preheat the oven to 375 ℉. Heat the olive oil in large, oven-proof pan over medium heat.
Add the onions and garlic and cook until translucent, about 5 minutes. Add the red pepper flakes and dried oregano can cook for another minute.
Add the vodka and continue cooking until reduced by half.
Drain the tomatoes through a sieve and, using your hands, crush them into the pan with the onions. Add 2 teaspoons salt and a pinch of black pepper.
Cover the pan with a tight lid and place in the preheated oven for 1-1.5 hours. Remove the pan from the oven and let cool for 15 minutes.
Place the tomato sauce in a blender and puree until the sauce is a smooth consistency. Return to the pan. Reheat the sauce and add the fresh oregano and enough heavy cream to make the sauce creamy. Add salt and pepper to taste and simmer for 10 minutes. Add parmesan cheese.

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