Penne in a creamy tomato sauce with shallots, garlic, chilli and a splash of vodka, finished with parmesan and basil. Serves 4.
2piece
2clove
3,000ml
1tbsp
2tbsp
0.5tsp
3tbsp
60ml
150ml
350g
finely grated40g
5g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 2clove | — | — | |
| 3 | | 3,000ml | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 3tbsp | — | — | |
| 8 | | 60ml | — | — | |
| 9 | | 150ml | — | — | |
| 10 | | 350g | — | — | |
| 11 | | 40g | finely grated | — | |
| 12 | | 5g | — | — |
Lay the shallots on the chopping board.
Shallots · 2 piece
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Pour 3 litres of water into the large saucepan.
Water · 3,000 ml
Bring to the boil over a high heat.
Add the salt.
Salt · 1 tbspPour the olive oil into the large frying pan.
Extra-virgin olive oil · 2 tbsp
Add the shallots and garlic.
Fry over a medium heat for about 4 minutes, stirring, until soft.
Add the chilli flakes.
Chilli flakes · 0.5 tspAdd the tomato purée and fry for about 2 minutes, stirring, until it darkens.
Tomato purée · 3 tbspTake the pan off the heat and pour in the vodka, then put it back on the heat and let it bubble for about 1 minute, stirring, until it no longer smells of alcohol.
Vodka · 60 mlPour in the cream and simmer gently for 2 minutes, stirring, then take the pan off the heat.
Double cream · 150 mlAdd the penne to the boiling water.
Penne rigate · 350 gBoil for about 11 minutes, stirring now and then, until just tender.
Lift the penne into the sauce with the slotted spoon, letting a little of the water come with it.
Add the parmesan and stir over a low heat until the sauce coats the pasta.
Parmesan · 40 gTear over the basil and serve straight away.
Fresh basil leaves · 5 g
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the shallots on the chopping board.⏱ 5sResultShallots |
| 2 | Shallotsstep 1 | | Trim the ends and peel off the skins.⏱ 1 minResultPeeled Shallots |
| 3 | Peeled Shallotsstep 2 | | Chop them finely.⏱ 1 min 30sResultChopped shallots |
| 4 | Chopped shallotsstep 3 |  | Put them in the small bowl.⏱ 10sResultChopped shallots |
| 5 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 6 | Garlicstep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Chop them finely.⏱ 40sResultFinely chopped garlic |
| 8 | Finely chopped garlicstep 7 | | Add them to the bowl.⏱ 10sResultShallots and garlicused in step 13 |
| 9 | 3,000 ml | | Pour 3 litres of water into the large saucepan.⏱ 15sResultWater |
| 10 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 11 | 1 tbsp | | Add the salt.⏱ 5sResultBoiling salted water |
| 12 | 2 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 13 | Shallots and garlicstep 8 | | Add the shallots and garlic.⏱ 10sResultShallots and garlic to fry |
| 14 | — | | Fry over a medium heat for about 4 minutes, stirring, until soft.⏱ 4 minResultSoft shallots and garlic |
| 15 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultShallots with chilli |
| 16 | 3 tbsp | | Add the tomato purée and fry for about 2 minutes, stirring, until it darkens.⏱ 2 minResultFried tomato purée |
| 17 | 60 ml | | Take the pan off the heat and pour in the vodka, then put it back on the heat and let it bubble for about 1 minute, stirring, until it no longer smells of alcohol.⏱ 1 minResultVodka tomato base |
| 18 | 150 ml | | Pour in the cream and simmer gently for 2 minutes, stirring, then take the pan off the heat.⏱ 2 minResultPink vodka sauce |
| 19 | 350 g | | Add the penne to the boiling water.⏱ 10sResultPenne to boil |
| 20 | — | | Boil for about 11 minutes, stirring now and then, until just tender.⏱ 11 minResultCooked penne |
| 21 | Cooked pennestep 20 | | Lift the penne into the sauce with the slotted spoon, letting a little of the water come with it.⏱ 40sResultPenne and vodka sauce |
| 22 | 40 g | | Add the parmesan and stir over a low heat until the sauce coats the pasta.⏱ 1 minResultCreamy penne alla vodka |
| 23 | Creamy penne alla vodkastep 22 |  | Spoon into 4 warm bowls.⏱ 40sResultPenne to serve |
| 24 | 5 g | | Tear over the basil and serve straight away.⏱ 15sResultPenne alla Vodka |
| Total Time | 27 min | ||
| Nutrient | Per serving |
|---|---|
| 649kcal | |
| 17g | |
| 24g | |
| 10g | |
| 72g | |
| 4g | |
| 6g | |
| 1,910mg |
Penne in a creamy tomato sauce with shallots, garlic, chilli and a splash of vodka, finished with parmesan and basil. Serves 4.
What you’ll doYou will soften shallots and garlic, fry tomato purée with chilli, cook off a splash of vodka, add cream, then toss the penne through with parmesan.
