Penne Pasta with Sun Dried Tomato Vodka Sauce

October 01, 2018

Penne Pasta with Sun Dried Tomato Vodka Sauce

Submitted by Joseph S.

Servings: 6


Liokareas Olive Oil
1 medium onion, chopped
4 garlic cloves, minced
½ teaspoon red pepper flakes
2 teaspoon Italian seasoning
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
1 cup vodka
1 ½ cup vegetable stock
1 28 oz. can chopped tomatoes
3/4 cup oil-packed sun-dried tomatoes, drained
3/4 cup heavy whipping cream
¾ cup grated parmesan Romano cheese blend
1 lb. of Penne Pasta
3 tablespoons fresh Italian flat leaf parsley, chopped
Fresh basil leaves, sliced for garnish


Heat the olive oil in a 6-quart heavy-bottomed saucepan over medium heat and add the onion, garlic, red pepper flakes, Italian seasoning, salt and pepper and sauté for 5 minutes, stirring occasionally.

Add the vodka, vegetable stock, chopped tomatoes & sundried tomatoes, cook for 10 minutes and then turn heat down to low and cook uncovered for 15 minutes more.

Stir in the whipping cream and cheese and using a hand immersion blender, blend until smooth or puree in batches in a blender, stir in the parsley, cover and set aside to keep warm

Cook pasta according to package directions; stir the cooked and drained pasta and parsley into the sauce. Spoon into dishes and sprinkle with fresh basil and grated Parmesan if desired enjoy this authentic and delicious sauce, serves 6.

Also in Recipes

Grass-Fed Top Sirloin with Gnocchi and Broccolini

November 01, 2018

Boil potatoes until soft (about 45 minutes), meanwhile, Bring 2 oz of top sirloin to room temperature, preheat oven to 375. Rub sirloin with truffle salt and olive oil and let sit for 30-45 minutes then cook in the oven.
Read More
Eggplant & Chick Pea Casserole

November 01, 2018

Place sliced eggplant in oiled pan, sprinkle with salt and more oil. Place in 450-degree oven for 15 minutes. Remove from heat and seal the pan with foil or put in a container with a lid, so the eggplant continues to steam and soften for 15 minutes
Read More
Iris summer salad

November 01, 2018

Large bowl, Quarter Vine ripe tomatoes half cut cherry tomatoes, long cut onion thin cut hot peppers. Chop green garden onions, Cut olives in half, crush basil and slice, peel and cut cucumbers slices, add garlic, salt pepper mix in Liokareas olive oil, mix thoroughly cover let sit in the fridge for 2 hours then serve yum yum (Iris summer salad)
Read More