53min prep: 9min cook: 44min
A simple pasta with an even easier side dish makes dinner ready in a jiffy.
Ingredients
Produce
- Broccoli — 6 Cups
- Fresh Basil — 8 Leaves
- Garlic — 1 Clove
- Onion — 1⁄4 Cup
Cheese & Lunchmeat
- Parmesan Cheese — 1⁄3 Cup
Dairy & Eggs
- Butter, Unsalted — 1 Tablespoon
- Heavy Cream — 3⁄4 Cup
Dry Goods & Packaged Goods
- Penne Pasta — 1 Pound
Canned Goods, Soups & Mixes
- Crushed Tomatoes, Canned — 14 Ounces
- Tomato Paste — 1 Tablespoon
Spice & Baking
- Black Pepper
- Crushed Red Pepper — 1⁄8 Teaspoon
- Kosher Salt
- Sugar — 1 Teaspoon
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 4 Tablespoons
Alcoholic Beverages
- Vodka — 1⁄4 Cup
Equipment
Appliances
- Oven
- Stove Top — 2
Cooking Equipment
- Can Opener
- Chef’s Knife
- Colander
- Cutting Board
- Immersion Blender
- Measuring Cups
- Measuring Spoons
- Pot, Large (4-6 QT)
- Saucepan, Medium (2-4 QT)
- Sheet Pan
Prep Steps
- [ Penne Vodka ] Smash garlic under side of your chef’s knife to remove the peel. Mince garlic.
- [ Penne Vodka ] Roughly chop onion into small dice to measure indicated amount. Add to garlic.
- [ Roasted Broccoli ] Trim the broccoli florets off the stem into bite-size pieces to measure the indicated amount. Place the florets on a sheet pan.
Cook Steps
- [ Penne Vodka ] Heat a medium saucepan over medium heat. Add olive oil and warm.
- [ Penne Vodka ] Once oil is warm, add onions, garlic and crushed red pepper. Saute until onions are softened and translucent, stirring often. Add tomato paste and cook another minute.
- [ Penne Vodka ] Pour crushed tomatoes into pot along with vodka and sugar. Pick basil leaves off the stems and tear them apart as you add them to the pot. Season with salt and pepper, then bring to a gentle simmer. Let sauce simmer for at least 15 minutes or until pasta is cooked.
- [ Roasted Broccoli ] Preheat the oven to 425 degrees.
- [ Roasted Broccoli ] Drizzle the broccoli with olive oil and season with salt and pepper. Toss to coat evenly.
- [ Roasted Broccoli ] Place the broccoli in the preheated oven and cook until tender and starting to char slightly, about 20-25 minutes. Stir after [10 minutes] to ensure even cooking.
- [ Penne Vodka ] Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- [ Penne Vodka ] Once water is boiling, add 1 tablespoon of salt and stir in the penne. Cook until tender but with a slight bite, about [10 minutes], or according to the package instructions. Strain, then save the pot.
- [ Penne Vodka ] After you strain the pasta, use an immersion blender to puree the tomato sauce. Be careful when blending not to splash hot liquids. Once smooth, stir in heavy cream, Parmesan cheese and butter. Cook until butter is melted and sauce warmed through. Season with salt and pepper to taste, then remove from heat.
- [ Penne Vodka ] Add strained pasta to pot of sauce, or place pasta back in larger pot and pour sauce over the top. Toss to combine. Season with salt and pepper to taste.
- [ Roasted Broccoli ] Transfer broccoli to a serving dish or dinner plates. Serve warm!
- [ Penne Vodka ] Transfer the penne vodka to a serving bowl or dinner plates. Serve extra Parmesan cheese on the side if desired.