Penne and Spinach a La Vodka
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT20M
- Cook Time: 20 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Bring 2 quarts of salted water to boil in a large soup kettle. Using back-of-the-box times as a guide, add pasta and cook, partially covered and stirring f
Ingredients:
- Salt
- 12 ounces penne (whole grain or white, your choice)
- 8 ounces (about 8 cups) baby (or coarsely chopped) fresh spinach
- 2 tablespoons olive oil
- ½ medium sweet onion, such as Vidalia
- 3 medium garlic cloves
- 1 cup each: vodka and chicken or vegetable broth
- 1 can (28 ounces) crushed tomatoes
- ½ teaspoon baking soda
- ½ cup evaporated milk
- ¼ cup Parmesan cheese, plus extra for topping
Directions:
- Bring 2 quarts of salted water to boil in a large soup kettle. Using back-of-the-box times as a guide, add pasta and cook, partially covered and stirring frequently at first to prevent sticking, until just tender.
- Add spinach to the boiling pasta the last few minutes of cooking. Reserving 1 cup of pasta water, drain penne and return it to the pot.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook until tender and fragrant, about 5 minutes.
- Add vodka; bring to a simmer and cook until reduced by half. Add broth and tomatoes; return to a simmer and stir in baking soda. Reduce heat to medium-low and continue to simmer to pasta sauce consistency, about 15 minutes.
- Stir in evaporated milk and simmer to blend flavors, 3 to 4 minutes longer. Add ⅔ of the sauce to drained pasta; toss to coat. Serve, topping each portion with additional sauce and a sprinkling of cheese.