Penne alla Vodka with Chicken

Penne alla Vodka with Chicken is a delightful twist on the classic pink sauce pasta, infused with the aromatic and rich flavors of vodka and cream. The origin of this sauce may have different stories, but there’s no denying the culinary magic that alcohol, like vodka, can bring to a dish. By incorporating vodka into the sauce, it helps release aromatic compounds, elevating the fragrance and taste of the dish. The creamy richness perfectly complements the acidity of the tomatoes, creating a luscious and satisfying sauce. When combined with slivers of tender chicken, this pasta dish transforms into a hearty and comforting meal that will surely please your taste buds.

SERVINGS: 4

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced (about 1½ cups)
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• ½ teaspoon dried oregano
• Pinch of red pepper flakes
• One 28-ounce can whole tomatoes packed in juice, crushed by hand or with a potato masher into rough ½-inch chunks
• 1 stem fresh basil (optional)
• ½ cup heavy cream
• ¼ cup vodka
• Kosher salt
• 1 pound penne, ziti, or other short tubular pasta
• 1 pound boneless, skinless chicken breasts, cut into ½-inch-wide slivers
• 2 tablespoons chopped fresh parsley
• Grated Parmigiano-Reggiano for serving

INSTRUCTIONS:

1. In a large saucepan, heat the olive oil and butter over medium-high heat until the butter has melted, and the foaming subsides. Add the finely diced onion and cook, stirring frequently, until softened but not browned, about 3 minutes. Add the minced garlic, dried oregano, and a pinch of red pepper flakes, and continue cooking while stirring until the fragrant aromas fill the air, which should take about 1 minute.
2. Now, add the tomatoes with their juice, and the optional fresh basil stem. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Allow the sauce to cook and thicken, reducing it to about 4 cups, which should take approximately 30 minutes.
3. Transfer the sauce to the jar of a blender, discarding the basil, and add the heavy cream and vodka. Start blending on the lowest speed and gradually increase to high until the sauce is completely smooth, which should take about 30 seconds. Return the sauce to the saucepan, bring it to a simmer over high heat, and then reduce it to a bare simmer to allow it to further thicken while the pasta cooks.
4. While the sauce simmers, cook the pasta in a large pot of hot, salted water until it’s fully softened but still has a slight bite in the center. Around 2 minutes before the pasta is done, add the slivers of chicken to the sauce, stirring to combine them.
5. Drain the pasta, reserving 1½ cups of the cooking liquid, and return it to the pot. Add the sauce, stirring to combine, and cook over medium heat, frequently stirring until the chicken is cooked through, and the sauce reaches the desired consistency, which should take about 1 minute. Add some of the reserved pasta water as needed to achieve the desired sauce consistency.
6. Serve the Penne alla Vodka with Chicken immediately, topped with chopped parsley and grated Parmigiano-Reggiano. Enjoy the creamy and flavorful indulgence of this hearty pasta dish, perfect for a cozy and satisfying meal.