Spicy Chicken Penne Alla Vodka | Kitchenstagram
Penne alla Vodka with Chicken as the name suggests, is delightful Italian-American pasta dish, a delightful blend of flavours in a rich and tomato-based sauce infused with the unique flavour of Vodka. This easy Penne alla Vodka recipe is not only a restaurant-quality dish but also a time-saving option for bust week-nights, taking only 30 minutes to prepare. Its simplicity makes it a go to recipe for those looking to create a luxurious meal without the hassle.
Why you’ll love this classic pasta dish:
Quick & Easy : With no lengthy process of making this dish, comes together in less than 30 minutes, making it ideal for busy schedules.
Flavourful: The creamy tomato-based sauce is rich and full of flavour, enhanced by a hint of vodka and zingy red chili paste.
Family friendly: Easily adaptable to suit your family’s tastes, whether making it kid-friendly by omitting chili paste or experimenting with various add-ins.
Customizable: You can add any protein of your choice or veggies to create a complete and personalized meal.
What is Vodka Sauce?
Vodka sauce is a classic Italian-American pasta sauce consisting of tomatoes, heavy cream and, of course, vodka. Our preferred recipe boasts simplicity, a luscious texture and a profound flavour profile. Made with fresh parmesan, herbs and a carefully measured amount of red chili paste, the sauce undergoes a transformation during cooking, where most of the vodka evaporates, leaving behind a unique and delicious taste that complements the cream and tomatoes flavours perfectly. Vodka’s magic lies in seamlessly uniting the creamy and tomatoey components, imparting a delightful nuance to the final dish. No need to worry about tipsiness, this pasta creation is all about savouring the sophisticated symphony of flavors.
Ingredients you need:
Penne Pasta: Classic or whole grain variety penne adds a personal touch to your culinary creation. The short and ridged shape of penne works wonders in trapping and holding onto the luscious sauce, ensuring every bite is a burst of flavour.
Chicken: Opt for boneless, skinless chicken breast or chicken thighs, offering a versatile and tender addition to the dish.
Olive oil: For sauteing olive oil is used.
Onion and Garlic: Creating a flavourful aromatic base with the sweetness of red onion sautéed with garlic.
Vodka: Vodka emerges as the star of the sauce, imparting a distinctive character that cuts through the richness and adds a zing to the dish. It is the secret ingredient that elevates the sauce, creating a clean finish without an overpowering vodka taste. Choosing a clean and neutral vodka brand is sufficient for achieving the desired effect.
Red chili paste: This homemade Red chili paste adds a hint of spicy kick. You can omit the chili paste for mild vodka sauce or double it for a spicier sauce.
Tomato Sauce: Tomato sauce form the base of the sauce. I have used my homemade all purpose tomato sauce. But you can use canned whole tomatoes. For a smoother sauce, you ca blitz the whole tomatoes in a food processor beforehand.
Heavy cream: Adding cream brings subtle sweetness and extra creaminess to the pasta sauce and balances the acidity.
Parmesan Cheese: For best flavours use freshly grated parmesan in your sauce and to garnish.
Recipe variations and additions:
Protein: You can also add meatballs or crispy pancetta. Seafoods like, shrimp or scallops is also a great addition.
Cheese: Grate fresh parmesan cheese or mozzarella or fontina cheese for even cheesier dish.
Sautéed Veggies: Incorporate sautéed broccoli, mushrooms or zucchini for an extra serving of veggies.
What to serve with it:
Top with some freshly grated parmesan cheese and fresh Basil.
Pair with a side salad or mixed greens.
Serve with slices of baguette, crusty Italian bread, garlic bread or garlic knots.
Pair with roasted broccoli or roasted asparagus.
Leftovers and storage:
To refrigerate: Keeps well in an airtight container in the fridge for 3-4 days.
Freezing: The sauce alone is freezer-friendly for up to 2 months.
To reheat: Warm up in the microwave with a bit of water or on the stovetop.
Ingredients
200 gm Chicken Breast, cut into bite-sized pieces.
4 tbsp Olive oil
1 small Onion, finely chopped
2 cloves of Garlic, minced
1 tbsp Red chili paste/ Red chili flakes
1 tsp Dried Oregano
1 tbsp Fresh Basil
30 ml Vodka
200 ml Homemade Tomato sauce
1/2 cup Heavy cream
Salt to taste
1 tsp Black pepper powder
150 gm uncooked Penne pasta
1/4 cup Fresh grated Parmesan cheese
Fresh Basil
Preparation
- Step 1: In a large skillet heat 4 tbsp of Olive oil and preheat it over medium high heat, add the chicken.
- Step 2: Season the chicken with salt and pepper and saute until the chicken browns on all sides (it won’t be fully cooked through at this point) remove to a plate and set aside.
- Step 3: In the same skillet on medium heat, add minced garlic and saute for 1-2 minutes.
- Step 4: Then add finely chopped onion and saute for 5-7 minutes on medium heat.
- Step 5: Next add red chili paste and fry for 4-5 minutes. Then turn down the heat and carefully add the Vodka. The sauce is going to sizzle and pop aggressively, but don’t worry, it will calm down in a few seconds. Stir until most of the vodka has evaporated out.
- Step 6: Then add the homemade tomato sauce and oregano and basil and simmer for 5 minutes on low heat.
- Step 7: Then add fried chicken and cook for 10 minutes on low heat. Once the chicken is cooked add cream and simmer for 2-3 minutes on lowest possible heat.
- Step 8: Meanwhile fill a large pot with water and add generous sprinkle of salt and bring it to a boil.
- Step 9: Then add the pasta to the boiling water and cook until al dente according to package instructions.
- Step 10: Now drain the pasta and add it to the sauce and mix everything until its well combined, turn the heat off.
- Step 11: Transfer the pasta to the plate and add a few fresh basil leaves and freshly grated parmesan. Serve warm immediately.
Pro tips:
Add pasta water at the end for extra creaminess. The starches in the pasta water emulsify with the fats in the sauce for added richness.
Generously salting the pasta water is key to flavourful pasta. Don’t skip it.
Adjust thickness with a splash of cooking liquid.
You can use fresh tomatoes if canned tomato or tomato sauce is unavailable. If you are using fresh tomatoes, cook the sauce for longer time which will yield a thicker sauce with a richer flavour.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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