Penne alla Vodka with Kielbasa Recipe
A couple of weeks ago, I told you about this penne alla vodka we served at our latest Bupper Club. SO. GOOD. As promised, here is the official recipe so that you can make up a batch of your own. Warning: This is a labor of love, but definitely worth it!
Penne alla Vodka Recipe
:: 1/4 cup good olive oil
:: 1 medium Spanish onion, chopped
:: 3 cloves of garlic, diced
:: 1/2 tsp. crushed red pepper flakes
:: 1 1/2 tsp. dried oregano
:: 1 cup vodka
:: 2 (28 ounce) cans peeled plum tomatoes
:: kosher salt
:: freshly ground black pepper
:: 3/4 pound penne pasta
:: 4 tablespoons fresh oregano
:: 3/4 to 1 cup heavy cream
:: grated parmesan cheese
:: 1 package fully cooked Polish kielbasa
1 | Preheat the oven to 375 degrees. Heat the olive oil in a large saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent.
2 | Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
3 | Drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Pour mixture into casserole dish with lid or foil and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
4 | Bring a large pot of salted water to a boil and cook the pasta. Drain and set aside.
5 | Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
6 | Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes.
7 | Meanwhile, heat 1 tablespoon olive oil in a medium pan. Slice kielbasa and saute over medium heat until heated through. Set aside.
8 | Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Add kielbasa after pasta has already been plated. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
Holy moly, did you catch all of that?! It’s okay if you have to read each step a few times. I totally did. Once you’re finally sitting down and taking your first bite, you’ll know every single second in the kitchen led you to that perfect moment. Bon appetit!