Crockpot Sun-Dried Tomato Penne Alla Vodka
Crockpot Sun-Dried Tomato Penne Alla Vodka might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 750 calories, 20g of protein, and 31g of fat each. For $3.38 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Half Baked Harvest has 121 fans. A mixture of red pepper flakes, penne pasta, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 6 hours and 15 minutes. With a spoonacular score of 81%, this dish is tremendous. Similar recipes are Crockpot Sun-Dried Tomato Penne Alla Vodka, Roasted Tomato Penne alla Vodka, and Penne Alla Vodka (Vodka Cream Pasta).
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 360 minutes
Ingredients:
2 (28 ounce) cans whole tomatoes, I like San Marzano
4 cloves garlic, minced or grated
1 cup heavy cream
kosher salt and pepper
1/2 cup oil packed sun-dried tomatoes, drained (see note)
1/4 cup olive oil
1 1/2 teaspoons dried oregano
4 tablespoons chopped fresh oregano
1 cup grated parmesan cheese
1 pound penne pasta
1/2 teaspoon crushed red pepper flakes
1 sweet onion, diced
1 cup vodka
Equipment:
frying pan
slow cooker
bowl
blender
pot
Cooking instruction summary:
InstructionsHeat 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!
Step by step:
1. 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.
2. Add the vodka, raise the heat, and bring the mixture to a boil, boil 5 minutes.
3. 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.
4. 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.
5. Drain.Divide the pasta among plates and top with the sauce, fresh oregano and grated parmesan. Eat!
Nutrition Information:
covered percent of daily need
