Roasted Garlic Vodka Penne
You won’t believe how simple, yet absolutely delicious Roasted Garlic Vodka Penne is! Roasting garlic in a drizzle of oil, with a little basil makes it melt-in-your-mouth tender, and when you mix that with a touch of tomato paste, vodka, and a splash of heavy cream, it’s like a dream come true. Toss it all with penne pasta, sprinkle some parmesan, and you’ve got a rich, comforting dish that’ll make you feel like an Italian chef. Perfect for date night or a cozy dinner at home.
Ingredients
- 1-2 heads garlic
- 6-8 leaves Fresh basil
- Olive oil
- ½ small onion (finely chopped)
- ¼ cup tomato paste
- 3-4 tbsp vodka
- Red pepper flakes (to taste)
- ½ cup heavy cream
- ½ lb penne pasta (or pasta of choice)
- Parmesan cheese (for garnish)
- 1 cup reserved pasta water
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off each garlic head to expose the cloves. Place the garlic heads in a small baking dish and drizzle with olive oil, making sure the cloves are well coated. Add fresh basil leaves on top.
- Roast in the oven for 30-40 minutes, until the garlic is soft and golden. You should be able to squeeze the roasted garlic out of the skins easily.
- Once roasted, let the garlic cool for a few minutes, then squeeze the soft cloves out of their skins and mash them with a fork. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. (Start making the sauce while the pasta cooks.)
- Heat a few tablespoons of the garlic-infused olive oil in a pan over medium heat. Add the finely chopped onion and sauté for 2 minutes until softened.
- Add the tomato paste and cook for another 2 minutes, stirring to combine.
- Deglaze the pan with vodka, stirring to mix, and cook for a few minutes until the alcohol has cooked off.
- Lower the heat to medium-low, then stir in the mashed roasted garlic, a pinch of red pepper flakes (to taste), and the heavy cream. Stir until everything is well combined.
- Once the penne pasta is cooked, transfer it directly into the sauce, along with some of the pasta water (start with ½ cup and adjust as needed). Stir to coat the pasta in the sauce.
- Increase the heat to medium and continue stirring until the pasta is fully coated and the sauce thickens.
- Garnish with freshly grated parmesan and serve!
Notes
Variation: For a chunkier, rustic feel, swap the tomato paste for 1 can (14.5 oz) crushed or diced tomatoes. This will add more texture to the sauce while still delivering that fresh, vibrant tomato flavour. Just be sure to let the tomatoes simmer for a bit longer to reduce the liquid and thicken the sauce to your liking.
Roasted Garlic: Roast the garlic ahead of time and store it in the fridge for up to 3 days in an airtight container for convenience.
Garlic Oil: Don’t discard the olive oil used for roasting! It’s infused with garlic flavor and perfect for cooking or drizzling on bread, pasta, or salads. Store in a jar for up to a week.
Vodka Tip: Let the vodka cook off completely to avoid any harsh alcohol taste. It enhances the tomato paste and helps create a silky, rich sauce
Storage:
- Leftovers: Store any leftover pasta and sauce separately in airtight containers in the fridge for up to 3 days.
- Reheat gently on the stovetop over medium heat. You may need to add a splash of pasta water or cream to loosen the sauce when reheating.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
