Description
Penne alla Vodka is one of those dishes that many people order out but never make at home. We’re going to be changing that today…with a twist!
This dish is also the perfect way to introduce you to Cashew Cream. Traditional Penne alla Vodka is made with heavy cream, but Cashew Cream is just as delicious (if not even better), really good for you, and much easier to make than most people realize. All you need is a blender! Don’t worry – if you don’t have a high powered blender, I suggest you swap out the Cashew Cream for a surprise ingredient: coconut milk. While coconut milk is anything but traditional for penne alla vodka (but tbh, so is Cashew Cream), I find that the coconut flavor is subtle enough to yield great results. And if you’re feeling adventurous, try it both ways and see which you prefer!
Note: Feel free to substitute with broccoli or broccolini if you find broccoli rabe too bitter. I find that the broccoli rabe’s bitterness is the perfect complement to a rich and creamy sauce.
Ingredients
Cashew Cream
Cashew Cream Ingredients:
- 1 cup raw cashews
- 1 1/2 cups water, plus more for boiling cashews
- 1/2 tsp salt
Cashew Cream Instructions:
- (If you have a super high-speed blender like a Vitamix, you can skip this step) Place raw cashews in a medium saucepan and cover with enough water to fully submerge the cashews. Bring to a boil over high heat. Boil for about 5 minutes, then turn off the heat and let cashews sit for another 10 minutes. This allows the cashews to soften and makes for easy blending. Alternatively, for the planners out there, you can soak the cashews in water overnight in the fridge. Drain cashews.
- Place cashews, 1/2 tsp salt, and 1 1/2 cups water in a blender and blend until completely smooth, about 3-5 minutes depending on the blender. The cream should be liquid enough to drip off a spoon. if it is too thick, simply add more water. Set cream aside.
Penne alla Vodka
Ingredients:
- 4 tablespoons olive oil, divided, plus more for optional drizzling
- (optional) 1 teaspoon red chili flakes
- 1/2 cup yellow onion, diced (from 1 small onion or 1/2 large onion)
- 3 cloves garlic, minced
- 1 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 tsp sugar or agave syrup
- 1/3 cup vodka (we use Titos)
- 28 oz. can crushed tomatoes (We like this San Marzano brand)
- 1 cup Cashew Cream or 1 cup coconut milk
- 12–16 oz. penne pasta (we like this whole wheat De Cecco penne or this Banza penne)
- 1 bunch broccoli rabe, washed and stems trimmed (ie: cut about 1 inch off stem)
- Basil for garnish
- Parmesan for topping
Instructions
- Preheat the oven to 425F and line a sheet pan with parchment paper.
- In a large sauté pan or skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add onion, red chili flakes (if using), ½ teaspoon salt, ¼ tsp pepper, and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté for one minute, or until very fragrant.
- Remove the pan from heat (this is important because vodka is flammable) and pour vodka in the pan. Return pan to heat and cook over high heat until vodka has evaporated and almost no liquid remains, about 3 minutes.
- Stir in the crushed tomatoes and sugar, and reduce heat to low. Simmer for about 15-20 minutes, until the sauce has reduced by about ¼.
- Stir in 1 cup Cashew Cream or coconut milk and another 1/2 tsp salt. Taste and adjust seasoning if needed.
- Meanwhile, prepare the broccoli rabe. Place trimmed broccoli rabe stems in a medium bowl. To the bowl, add remaining two teaspoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper, and toss to coat the broccoli rabe evenly. Spread the broccoli rabe in an even layer on the prepared baking sheet and bake for 10, until the leaves have wilted and slightly browned and the stems have begun to soften. Remove from the oven and set aside.
- Cook pasta according to package instructions and reserve about ½ cup pasta cooking water before draining. Add desired amount of cooked pasta to the sauce and toss to coat. If the sauce is too thick, add pasta water a couple tablespoons at a time, until the sauce is loosened to your liking.
- Serve immediately alongside the broccoli rabe. Garnish each plate with basil, parmesan, and a drizzle of olive oil if desired.
