Mushroom Pasta Alla Vodka

Mini penne pasta tossed in a creamy mushroom vodka tomato sauce. This mushroom pasta alla vodka is so delicious and great for a weeknight dinner.

It’s almost the weekend! But until then, when I can spend a little more time on prepping and cooking my meals, it’s going to be another pasta kind of night, and I can’t be any happier.

I’m pretty sure I could live off of pasta. My sister Victoria feels the same way. I think it might be that there are so many different ways to serve pasta. Pasta comes in so many different shapes, which changes the texture. And how many sauces can you dress up pasta with? Endless of possibilities. How many add ins can elevate these pasta dishes to another level?

For this version of pasta, I wanted to add one of my favorite ingredients: mushrooms.Mushrooms are super easy to find, and you can use whatever you like. For me, they make pasta alla vodka, which is already so flavorful, so much more amazing and perfect for a not so boring weeknight dinner. Hope you’ll enjoy this pasta dish as much as I do.

Cook the pasta in a large pot for a few minutes until almost al dente. You want to have the pasta undercooked so that you can finish cooking the pasta in the sauce. Reserve about a 1/2 cup of pasta water to incorporate in the sauce later. The starchy pasta water helps bind the sauce to the pasta. Drain the rest of the water. Quickly rinse the pasta under cold water to prevent the pasta from continuing to cook and from sticking to each other. Set aside for now.

In a large skillet, heat olive oil for about a minute before adding minced garlic. Cook the garlic until golden and aromatic before adding diced onions. Cook the onions for about 2-3 minutes until softened.

Add all the mushrooms to the skillet, and cook for several minutes until tender. Pour in the tomato puree and diced tomatoes. Stir to incorporate all the ingredients. Next, pour in the vodka and stir to incorporate the vodka. Add granulated sugar, crushed red peppers, and salt. Cook for about a minute.

Pour the heavy cream into the sauce, and stir. The sauce will turn a creamy orange color instead of a bright red. Add the pasta, and mix until all the pasta is evenly coated. Pour in the reserved pasta water and add parmesan cheese to thicken the sauce. Mix until the pasta is well coated with the sauce.

Serve the mushroom pasta alla vodka topped with finely chopped parsley and shredded parmesan cheese as desired.

Enjoy!

Mushroom Pasta Alla Vodka

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Mini penne pasta tossed in a creamy mushroom vodka tomato sauce. This mushroom pasta alla vodka is so delicious and great for a weeknight dinner.

Author: Andrea Giang

Recipe type: Entree

Serves: 6 servings

Ingredients

• 1 pound pasta
• ½ cup reserved pasta water
• 1 tablespoon olive oil
• 5-6 cloves of garlic, minced
• 1 medium onion, diced
• 2 small king oyster mushroom, sliced
• 2 cups sliced mushrooms
• 1½ cup maitake mushrooms
• 1 - 15 ounce can tomato puree
• 1 - 15 ounce can diced tomatoes
• 1 tablespoon crushed red pepper
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• ½ cup vodka
• 1 cup heavy cream
• 1 cup shredded parmesan cheese

Optional

• Extra shredded parmesan for topping
• Finely chopped parsley for topping

Directions:

1. Cook the pasta in a large pot for a few minutes until almost al dente.Reserve about a ½ cup of pasta water to incorporate in the sauce later. Drain the rest of the water. Quickly rinse the pasta under cold water to prevent the pasta from continuing to cook and from sticking to each other. Set aside for now.
2. In a large skillet, heat olive oil for about a minute before adding minced garlic. Cook the garlic until golden and aromatic before adding diced onions. Cook the onions for about 2-3 minutes until softened.
3. Add all the mushrooms to the skillet, and cook for several minutes until tender. Pour in the tomato puree and diced tomatoes. Stir to incorporate all the ingredients. Next, pour in the vodka and stir to incorporate the vodka. Add granulated sugar, crushed red peppers, and salt. Cook for about a minute.
4. Pour the heavy cream into the sauce, and stir. The sauce will turn a creamy orange color instead of a bright red. Add the pasta, and mix until all the pasta is evenly coated. Pour in the reserved pasta water and add parmesan cheese to thicken the sauce. Mix until the pasta is well coated with the sauce.
5. Serve the mushroom pasta alla vodka topped with finely chopped parsley and shredded parmesan cheese as desired.

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