Crockpot Sun-Dried Tomato Penne Alla Vodka
This delightful pasta dish combines the flavors of sun-dried tomatoes, vodka, and heavy cream, creating a rich and satisfying meal that is effortless to prepare in a crockpot.
This delightful pasta dish combines the flavors of sun-dried tomatoes, vodka, and heavy cream, creating a rich and satisfying meal that is effortless to prepare in a crockpot.
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and pepper
- 1 cup grated parmesan cheese
- 1/4 cup olive oil
- 1 cup heavy cream
- 1 pound penne pasta
- 4 cloves garlic minced or grated
- 1 sweet onion diced
- 1 cup vodka
- 2 (28 ounce) cans whole tomatoes i like san marzano
- 1/2 cup oil packed sun-dried tomatoes drained (see note)
- 4 tablespoons chopped fresh oregano
- Carbohydrate 50.1733890195196 g
- Cholesterol 89.6920717272993 mg
- Fat 15.1919824346387 g
- Fiber 1.36836667076756 g
- Protein 13.37852617945 g
- Saturated Fat 6.77110883712284 g
- Serving Size 1 1 Serving (212g)
- Sodium 210.444169559233 mg
- Sugar 48.8050223487521 g
- Trans Fat 1.36482601557016 g
- Calories 472 calories
Step-by-step
- Heat the olive oil, onion, garlic, crushed red pepper, and dried oregano in a large skillet over medium low heat. Cook, stirring often until the onion is soft and the garlic fragrant, about 10 minutes. Add the vodka, raise the heat, and bring the mixture to a boil, boil 5 minutes. Remove from the heat and add to the bowl of your crockpot along with the tomatoes, sun-dried tomatoes and large pinch of salt + pepper. Cover and cook on low for 6-8 hours or on high for 4-5 hours. Transfer the sauce to a blender and puree until smooth. Return to the crockpot and stir in the the cream and the parmesan. Cook uncovered on high for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente according to package directions. Drain.
- Divide the pasta among plates and top with the sauce, fresh oregano and grated parmesan. Eat!
Stretching expensive ingredients like heavy cream and imported whole tomatoes requires mindful planning when grocery budgets tighten. Utilizing a slow cooker allows cheaper aromatics like sweet onions to break down fully over six hours on low heat without burning. Cook the sauce base thoroughly on the stovetop first to cook off the raw alcohol flavor before transferring the mixture to the slow cooker insert.
Adapting Dietary Needs
Dairy components can easily shift for different guests. Substitute full-fat canned coconut milk at a one-to-one ratio for heavy cream to keep the sauce lactose-free. Nutritional yeast replaces the grated Parmesan effectively while maintaining a savory umami profile. Always boil the penne separately in salted water rather than adding dry pasta directly to the slow cooker to prevent starch overload and mushy textures.
- Adding cold heavy cream directly to hot tomatoes causes the dairy to curdle, so temper the cream by mixing a spoonful of warm sauce into it first.
- Blender steam can build rapidly when puréeing hot liquids; vent the blender lid slightly with a towel covering the opening to avoid pressure accidents.
