Ah, Baked Penne alla Vodka – this gem of a recipe comes straight from the heart of Italian American tradition, and it has made its way into our Midwestern kitchens with a flourish. I remember the first time I made this dish; it was a Sunday afternoon, the smell of the sauce simmering on the stove mingling with the fresh country air wafting in through the open windows. This recipe has a way of bringing families together, gathering around the table, sharing stories and laughter. It’s comfort food at its finest, perfect for those chilly evenings when you need a bit of warmth and nostalgia.
This Baked Penne alla Vodka pairs wonderfully with a simple green salad dressed in a light vinaigrette – it’s a nice, crisp contrast to the rich, creamy pasta. Warm garlic bread is a must, perfect for sopping up any extra sauce. If you’re feeling particularly festive, a glass of red wine wouldn’t go amiss. Finish the meal with a slice of homemade pie, perhaps rhubarb or apple, to really capture the essence of a traditional Midwestern supper.
Baked Penne alla Vodka
Servings: 6
Ingredients
1 pound penne pasta
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
1/4 cup vodka
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh basil, chopped (optional)
Directions
