Penne Alla Vodka With Mushrooms and Sun-Dried Tomatoes
A simple, flavorful, vegetarian recipe for penne alla vodka!
- 16 ounces penne or other pasta
- 1 tablespoon olive oil
- 3 cloves garlic finely chopped
- 10 ounces sliced mushrooms
- 1/2 cup chopped sun-dried tomatoes
- 1 1/2 cups vodka sauce
- salt and pepper to taste
- 2 tablespoons fresh basil slivered
- grated Parmesan for serving
Bring a large pot of salted water to boil. Cook pasta to al dente according to the package directions, then drain and set aside.
While the pasta is cooking, warm the olive oil in a skillet over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant. Add mushrooms and sauté for about 5 minutes, until they turn dark brown in spots. Stir in the sun-dried tomatoes, followed by about 1 cup of the sauce, and reduce heat to low.
Add pasta to the skillet, plus salt and pepper to taste, and stir well to combine. Add more sauce until the pasta is evenly coated, but not drowning in it. Add fresh basil, and serve with Parmesan. Enjoy!
- Any type of pasta is fine - penne is a traditional option, but I also love to make this with fusilli, orechiette, or cavatappi. I do like to use something with ridges and crevices for the sauce to cling to.
- I usually make this with sliced white or baby bella mushrooms.
- For the quickest preparation, buy sun-dried tomatoes pre-sliced and dried, vs. oil-packed. If you can't find those, just drain and lightly dry them with a paper towel, and chop if necessary before tossing them in with the cooked mushrooms.
- Adjust the amount of sauce to your taste and convenience - if making this with homemade sauce, I usually just use one batch per pound of pasta, and if making with jarred sauce, I just use one jar.
Calories: 352kcal, Carbohydrates: 67g, Protein: 14g, Fat: 4g, Saturated Fat: 1g, Sodium: 351mg, Potassium: 842mg, Fiber: 5g, Sugar: 9g, Vitamin A: 380IU, Vitamin C: 9.3mg, Calcium: 37mg, Iron: 2.7mg
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