Ingredients
Equipment
Method
Step 1: Cook the Penne
- Bring a large pot of salted water to a boil. Add the 12 oz penne pasta and cook according to package instructions until al dente—usually about 10-12 minutes. Once cooked, reserve 1/2 cup of pasta water, then drain the pasta using a colander. Set aside.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
- In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Stir in the 1 cup chopped sun-dried tomatoes and red pepper flakes. Let the tomatoes warm through and release their flavor for 2-3 minutes.
Step 3: Build the Sauce
- Pour in the 1/2 cup chicken broth and bring to a simmer, scraping up any bits stuck to the pan. Then, reduce the heat to low and stir in 1 cup heavy cream. Let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly.
Step 4: Add Cheese and Seasoning
- Remove the pan from heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Step 5: Combine Pasta and Sauce
- Add the drained penne pasta directly into the pan with the sauce. Toss until every piece is evenly coated and heated through. If you want to add protein or extra veggies, now is a great time.
Step 6: Garnish and Serve
- Divide the pasta among plates or bowls. Finish with a sprinkle of fresh basil leaves for an aromatic touch and extra color. Serve immediately and enjoy the comforting flavors of your homemade Sun-Dried Tomato Penne alla Vodka.
Notes
- Sun-dried tomatoes’ saltiness can vary; taste before adding extra salt.
- Blend sun-dried tomatoes with cream for a smoother sauce.
- Adjust red pepper flakes to control the heat level.
- Finish with a drizzle of olive oil or a squeeze of lemon for extra flavor.
- Store leftovers in an airtight container in the fridge up to 3 days.