I love pasta, and I love when I can have a homemade meal that can be on the table in about 15 minutes. I love to cook, but now that I am pregnant, I hate standing in the kitchen for hours making a tasty meal. So this recipe is one of my favorites (pregnant or not) and takes no time at all.
For those people that need a quick meal on the table, that you and your family will devour, this is the recipe for you. I love Penne alla Vodka. It is one of my fave’s to order at an Italian restaurant. Since I have been pregnant, I have really been craving this dish, but many nights, I am too tired to go out, and I don’t want to use vodka. I know that the alcohol burns off, but I can’t stand the smell of hard liquor since I have been pregnant. So I set out to put together a recipe that will cure my craving, and simple to put together. This recipe, I promise you, will not disappoint.
The main part of this simple recipe is finding a good jar of marinara sauce. I have used other brands before, but this is the first time I used Mezzetta Napa Valley marinara sauce. This sauce is the most fresh tasting I have ever had. The ingredients are pure without any added preservatives or high fructose corn syrup.
There are many other delicious flavors from Mezzetta Napa Valley Homemade:
Ingredients
- 2 teaspoons olive oil
- 3 cloves garlic
- 1/2 Jar Mezzetta Napa Valley Marinara
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- 8 ounces penne
- 3/4 cup heavy cream
- 3/4 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/8 teaspoon black pepper
- dash of salt
Instructions
- Bring a large pot of salted water to a boil for the penne.
- In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add marinara sauce, dash of salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and simmer 1 more minute. Add mozzarella cheese and stir until melted.
- Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente. Drain. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the black pepper.
- To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.
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