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The baked penne alla vodka in a casserole dish on the counter after baking in the oven with a large serving spoon scooping out a piece.

Baked Penne Alla Vodka: A Delicious Penne Al Forno Recipe!

Melissa
This baked penne alla vodka recipe is a delicious and simple twist on the classic penne alla vodka dish. This penne al forno recipe with layers of penne pasta, creamy vodka sauce, and melted cheese, is the perfect choice for a comforting dinner with family or friends.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 474 kcal

Ingredients
  

  • 1 pound penne pasta
  • 28 ounce Whole canned Italian tomatoes preferably San Marzano
  • 8 ounces shredded mozzarella
  • 4 ounces grated parmesan cheese
  • ½ cup heavy cream
  • ¼ cup Vodka Good quality
  • ½ onion diced
  • 2 cloves garlic diced
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt plus more to taste

Instructions
 

  • Preheat the oven to 375 degrees.
  • Bring a large pot of water to a boil.
  • In a medium sauce pan over medium heat, add your olive oil.
    1 tablespoon olive oil
  • Now add your onions to the olive oil and cook for 2-3 minutes or until the onions are translucent.
    ½ onion
  • Now add your garlic and cook for one more minute.
    2 cloves garlic
  • Add your vodka and let the alcohol cook out, about 3- 4 minutes or until you cannot smell the alcohol anymore.
    ¼ cup Vodka
  • Now add you canned tomatoes and give them a good mash down with a potato masher or mug.
    28 ounce Whole canned Italian tomatoes
  • Add your salt, and let simmer for 5 minutes.
    1 teaspoon Kosher salt
  • When your pasta water is boiling, add a good handful of salt and then add your pasta.
    1 pound penne pasta
  • Cook according to the manufacturers instructions for al dente.
  • While the pasta is cooking, stir your sauce again.
  • Now add your cream and mix well.
    ½ cup heavy cream
  • Taste for any additional salt needed.
  • Once your pasta is fully cooked, reserve one cup of pasta water then drain and then add it to your sauce.
  • Gently toss it around to coat all of the pasta.
  • Add a little pasta water (about ¼ cup) to the sauce and pasta to loosen the sauce.
  • Pour the pasta into your baking dish.
  • Sprinkle the cheese evenly over the top.
    8 ounces shredded mozzarella, 4 ounces grated parmesan cheese
  • Bake for 20-25 minutes until browned and bubbly.
  • Serve immediately.

Nutrition

Calories: 474kcalCarbohydrates: 53gProtein: 20gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 52mgSodium: 855mgPotassium: 492mgFiber: 4gSugar: 7gVitamin A: 746IUVitamin C: 10mgCalcium: 327mgIron: 2mg
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