Pasta alla Vodka
I feel like I haven’t done a pasta recipe in too long & if you know me, I could survive on pasta, so that’s a problem in my book! If you’ve never made pasta alla vodka it is seriously one of the easiest, and most fun, recipes that will truly wow your family & friends! It is flavorful, uses little ingredients & it’s also kinda fun getting to cook with vodka!
What if you don’t like vodka? Well, technically you cook out all of the alcohol so it is 100% safe for your kids to eat & so it’s more of a deglazing method than anything! But, if it scares you just leave it out!
The best part to me about this sauce is the mix between a cream sauce and a red sauce. It makes the creamiest red sauce that almost makes you never want to go back to plain marinara sauce ever again.
Now, I feel like it has to be paired with a crispy chicken cutlet. It’s not the most “clean up friendly” way to make chicken but it is delicious. So clean as you go & of course, just grill the chicken if you are feeling lazy! But the combo of the crispy chicken with the creamy sauce is superior!
Also, a spicy Italian sausage crumbled would be a great substitute for the chicken & lots easier. So feel free to add whatever you’d like! But, let’s get cooking!
PASTA ALLA VODKA
Feeds 4
Tools:
large pot
Large sauce pan
INGREDIENTS:
1 box penne pasta, or any small tubelike noodles
2 cloves garlic
1 tbsp olive oil
1 shot vodka any will work
1 cup red sauce I use Raos or 1/4 cup tomato paste
1/4 cup cream
1/4 cup grated parm cheese
1 tbsp butter
1/4 cup pasta water
Salt and pepper to taste
DIRECTIONS:
Start by boiling the pasta water. Add 1 lb penne pasta & cook according to package instructions.
While pasta is cooking let’s put the sauce together.
In a large skillet add 1 tbsp olive oil & 4-5 cloves of minced garlic. Cook on low for for 1-2 minutes, or until garlic is fragrant.
Add in your 1/4 cup tomato paste and cook out about 2 more minutes. This helps enhance the flavors of the tomatoes.
Next, with your heat at low, pour in the 1 shot vodka, careful don't want it to flame up on you!
Bring vodka up to a boil and let cook for 2-3 minutes.
Turn your heat down to medium. Once the vodka has mostly reduced, add in your 1/2 cup of cream, bring to a simmer.
Stir in your 1/2 cup parmesan cheese until nice & melted & add in 1/2 cup of reserved pasta water.
The cream, pasta water & cheese should make a nice thick creamy sauce.
Finally, add al dente pasta into sauce and cook until the sauce is nice & married with the pasta. Season with salt and pepper to taste. Red chili flakes are optional!
Garnish with more parm cheese and parsley! Serve & enjoy!
FOR THE CHICKEN
INGREDIENTS
3 chicken breasts, cut in half lengthwise (makes 6 chicken cutlets)
1-2 tbsp olive oil
1 cup flour
mixed with 1 tsp salt, 1/2 tsp pepper, 1 tbsp garlic powder, 1 tbsp Italian seasoning, dash of cayenne
2 eggs
whisked with salt and pepper
1 cup panko or regular breadcrumbs
mixed with 1/2 cup parmesan cheese, 1 tsp salt, 1/2 tsp pepper, 1 tbsp garlic powder, 1 tbsp Italian seasoning, dash of cayenne
DIRECTIONS
In your 3 large bowls set up your dredging station. In bowl 1 add your 1 cup flour plus 1 tsp salt, 1/2 tsp pepper, 1 tbsp garlic powder, 1 tbsp Italian seasoning, dash of cayenne. In bowl 2add 2 eggs whisked and seasoned with a little salt and pepper. In bowl 3 add 1 cup panko or regular breadcrumbs and season with 1/2 cup parmesan cheese, 1 tsp salt, 1/2 tsp pepper, 1 tbsp garlic powder, 1 tbsp Italian seasoning, dash of cayenne.
Cut each chicken breast lengthwise to make 6 thinner chicken breasts. Season each side with salt and pepper. Then, coat each chicken in flour, then egg, then breadcrumb mixture. Set aside while we get our pan hot.
Add 2 tbsp olive oil to a large skillet. Turn the heat to medium. Let pan and oil get hot. Next, add in 3 breaded chicken breasts at a time. Cook about 4-6 minutes on one side. Flip and then cook the other side for another 4-6 minutes. Remove and set on a paper towel to drain. Repeat with the remaining chicken.
Use 2 chicken breasts for your wrap and let the rest cool completely, then refrigerate.
**When you’re ready to use the leftover chicken add it to an air fryer and heat on 375 for 10 minutes, or reheat in a 400 degree oven on a wire rack for 10-15 minutes. *