Yield: 6 servings

Penne alla Vodka (with Jarred Sauce)

A plate with pasta with shortcut vodka sauce.

This penne alla vodka is made using a doctored-up jarred sauce. It is easy to make and every bit as silky and creamy as restaurant vodka sauce. From start to finish, you can have dinner on the table in about 30 minutes.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

For the Creamy Vodka Sauce

  • 2 Tablespoons extra virgin olive oil
  • 1/4-1/2 teaspoon red pepper flake, to taste
  • 1 24 oz jar marinara sauce
  • 1/4 cup vodka, (sub water or stock if you don't want to use alcohol)
  • 4 oz cream cheese, (1/2 block)
  • 2 oz finely grated Pecorino Romano cheese
  • 1 Tablespoon balsamic vinegar, (if needed for sweetness)

To Finish and Serve

  • 1 pound your favorite hearty pasta shape such as penne

Instructions

  1. In a medium saucepan, heat the oil until it shimmers.
  2. Add the pepper flake and swirl for a few seconds to flavor the oil.
  3. Pour in the jar of your favorite marinara sauce and stir well.
  4. Bring to a simmer.
  5. Add the vodka to the empty jar and swirl it around to get as much sauce out as you can. Add this to the pan.
  6. Simmer and stir for about 5 minutes just to reduce the sauce a bit.
  7. Whisk in the cream cheese until melted, and then, over low heat, stir in the grated Pecorino Romano.
  8. Taste, and if needed, add the balsamic for a bit of brightness. I quite liked it in mine.

To Finish and Serve

  1. Cook the pasta according to package directions for about half the time called for.
  2. Add the very al dente pasta and about 1/2 cup of the pasta water to the sauce and stir well over high heat and at a vigorous boil until the pasta is done and the sauce beautifully coats every piece of penne.
  3. You'll know it is done when the sauce has reduced back down to its original texture and beautifully coats the now perfectly-cooked pasta.
  4. For an extra-silky sauce, add about 1 1/2-2 Tablespoons of additional olive oil as you boil and stir. The extra oil will emulsify into the sauce yielding a dreamy texture.
  5. Serve with extra grated cheese and freshly ground black pepper.
  6. Enjoy!

Notes

If you make your sauce while your pasta water is coming to a boil and while your pasta is cooking, I promise you dinner can be on the table in about 20 minutes!

Storing

This sauce will keep in the fridge for a good 5 days, but I doubt it will last that long! Store it air-tight.

Freezing

If you know you're going to be freezing the sauce, cool it and freeze it before you add the pasta. Seal in heavy-duty zip-top freezer bags or in freezer safe containers for up to 3 months. Thaw overnight in the fridge and rehet on the stove, adding the pasta and completing steps in the "To finish and serve" section.

Nutrition Information

Yield

6

Serving Size

1/6
Amount Per Serving Calories 399Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 33mgSodium 832mgCarbohydrates 43gFiber 4gSugar 9gProtein 13g