Mad river vodka martini penne recipe

Mad River Vodka Martini Penne recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the tantalizing Mad River Vodka Martini Penne recipe, a delightful fusion of classic Italian flavors and a touch of sophistication. This dish combines al dente penne pasta with a creamy vodka martini sauce that is both rich and indulgent. The smoothness of Mad River Vodka perfectly complements the tangy tomatoes, fragrant garlic, and fresh herbs, creating a harmonious blend of flavors. With its elegant presentation and irresistible taste, this recipe is sure to impress even the most discerning palates.

Keywords: Mad River Vodka, martini penne, Italian flavors, creamy sauce, indulgent.

Mad river vodka martini penne recipe details

Mad river vodka martini penne recipe, recipe Rating: 4.7
Number of votes:115

Ingredients

1 box penne pasta (1 pound)

Sauce:

4 cups chopped tomatoes

2/3 cup Vermont Distillers Mad River Vodka

1/4 cup fresh basil, chopped (more, if you love it!)

7 ounces tomato paste

1/4 teaspoon (plus or minus) Tabascopepper sauce

1 cup no-fat sour cream

Garnish:

2 ounces Asiago cheese, freshly grated

16 Spanish olives, chopped

Instructions:

This delicious creamy tomato basil sauce is lively, unusual, and almost unbelievably low in fat! Vermont micro-distilled vodka leaves the distinct “martini” flavor and aroma, although the alcohol is simmered off. Any large surface area pasta will work, though we prefer a tubular pasta, and the diagonally sliced penne is very attractive. The Spanish olive garnish is served in a small pile, though olive lovers will want to sprinkle them all over the dish!

Prepare pasta al dente and keep separate until serving. Time the pasta so that the sauce is ready first, and you can toss it in promptly (this way you don’t need to coat the pasta with oil or butter). Timing is not too critical, and even pasta that sits for a few minutes without oil will coat evenly with the vodka sauce.

Meanwhile, bring chopped tomatoes and vodka to a boil, then turn down heat and simmer 5 minutes. Add tomato paste, pepper sauce, and chopped basil; simmer 5 more minutes. Turn heat off and whisk in sour cream. Toss with cooked penne pasta (or other large surface area pasta). Garnish with a sprinkle of Asiago cheese and a small pile of chopped olives.

Hint:If you have leftovers, store the pasta and sauce in two separate containers. Storing them together makes the meal drier.

Serves: 8. Approximately 350 calories and 4.5 grams fat (12% calories from fat) per portion.