Vodka-Infused Penne with Roasted Garlic and Sun-Dried Tomato Sauce
Silky penne pasta tossed in a rich sun-dried tomato and roasted garlic sauce, elevated by a splash of vodka for depth and subtle warmth. This italian-inspired pasta ready in about 40 minutes blends penne pasta, olive oil, whole garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 8 cloves whole garlic cloves
- 1 cup sun-dried tomatoes, chopped
- 1/4 cup vodka
- 1/2 cup heavy cream
- 1/4 tsp crushed red pepper flakes
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F. Toss 8 whole garlic cloves with 1 tbsp olive oil and wrap in foil. Roast for 20 minutes until soft and fragrant.
- Step 2: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 3: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup chopped sun-dried tomatoes and sauté for 2 minutes.
- Step 4: Squeeze the roasted garlic cloves from their skins into the skillet and mash gently with a spoon. Stir in 1/4 cup vodka and cook for 3 minutes until slightly reduced.
- Step 5: Lower heat to medium-low and stir in 1/2 cup heavy cream, 1/4 tsp crushed red pepper flakes, 1 1/2 tsp salt, and 1 tsp black pepper. Let sauce simmer for 4-5 minutes until thickened.
- Step 6: Add the drained penne pasta to the skillet along with 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese. Toss well, adding reserved pasta water as needed to loosen the sauce. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vodka-Infused Penne with Roasted Garlic and Sun-Dried Tomato Sauce take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vodka-Infused Penne with Roasted Garlic and Sun-Dried Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vodka-Infused Penne with Roasted Garlic and Sun-Dried Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vodka-Infused Penne with Roasted Garlic and Sun-Dried Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vodka-Infused Penne with Roasted Garlic and Sun-Dried Tomato Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
