Baked Penne Alla Vodka
The easiest and healthiest vodka sauce ever… WHAT?!
Yup, move over Gigi Hadid, my unique spin on everyone’s favorite pasta dish has officially arrived. Admittedly this joyful rendition takes a few liberties, but there’s one integral component that isn’t going anywhere: the booze, LOL. Plus, the entire sauce comes together in a single casserole dish and is full of velvety flavor and crave-worthy goodness. I skip the heavy cream and butter, and replace it with a combo of ricotta cheese and hummus, a chickpea-based dip or spread that lends a rich, smooth texture and a ton of nutrition (it’s extra delish with a garlic-flavored variety). This lightened-up version of an Italian classic is a one-and-done meal that’s fun, flavorful, and totally feisty.
A penne for your crew’s thoughts? Get ready for rave reviews!
Looking for something booze-free? Try my Penne Alla Hummus!
Baked Penne Alla Vodka
Ingredients
- 2 pints 4 cups cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons garlic powder, or 4 minced cloves
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes, optional
- 1 cup plain or garlic-flavored hummus
- ½ cup part-skim ricotta cheese
- ¼ cup vodka*
- ½ cup grated Parmesan
- 14- ounce box of cooked and drained penne
- Optional garnish: additional Parmesan, chopped herbs, crushed red pepper flakes
- *The vodka elevates the flavor and aroma of this classic dish, and acts as an emulsifier, making the sauce creamy. But you can choose to omit it completely or swap in broth or wine. The alcohol cooks off in the oven so you don’t have to worry about getting tipsy!
Instructions
- Preheat oven to 375ºF.
- Add cherry tomatoes to a 9 x 13 casserole dish. Drizzle on oil and toss to coat. Mix in garlic and onion powders, salt, pepper, and optional red pepper flakes. Push tomatoes to outer perimeter, creating a well in middle.
- Add hummus and ricotta cheese to center. Drizzle vodka evenly over the outer tomatoes.
- Bake in oven for 30 to 35 minutes, or until tomatoes are looking puckered and juicy.
- Remove from oven and, using the back of a large spoon, smash all tomatoes, letting out juices and pulverizing skin into smaller pieces (the juice will be scorching hot, so be careful not to let it splatter on you).
- Mix everything together to create a rich, creamy sauce. Mix in Parm. Add penne to dish; stir to combine. Garnish with optional herbs, extra Parm and crushed red pepper flakes.