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Baked Penne Alla Vodka

Baked Penne Alla Vodka with kale and mozzarella in a pan with a serving spoon
  • Serves:  10
  • Prep Time:  10 min
  • Cook Time:  1 hr 20 min

Ingredients

  • 1 pound mild italian sausage, ground
  • ½ cup finely diced red onion
  • 3 garlic cloves, minced
  • ½ pound pancetta or prosciutto, diced (optional)
  • ½ cup vodka
  • 1 (28-ounce) can whole tomatoes (see Note)
  • 1 (28-ounce) can diced tomatoes
  • 1 teaspoon sea salt
  • ½ cup heavy cream
  • 1¾ cups grated Parmesan
  • 3 cups Tuscan (lacinato) kale, ribs removed, roughly chopped
  • ½ cup chopped flat leaf parsley leaves
  • 1 cup water
  • 1 pound penne
  • 1 (8-ounce) ball Fresh mozzarella
  • Red chili flakes, for serving (optional)

Method

  1. Preheat the oven to 375° F with a rack in the center position.

  2. In a large pot over medium heat, cook the sausage, breaking it up with a wooden spoon, until crumbled but not yet cooked through, about 5 minutes. Add the onion, garlic and pancetta. Cook for 5 minutes or until the onions soften and garlic is fragrant.

  3. Add the vodka, the whole tomatoes, crushing them with your hands as you add them and the diced tomatoes. Bring to a simmer over high heat. Reduce the heat to low and simmer for 10-15 minutes until reduced slightly and the tomatoes are beginning to soften.

  4. Add the salt, heavy cream and 1½ cups of the parmesan. Bring to a simmer and cook stirring until creamy, about 5 minutes.

  5. Add the kale, ⅓ cup parsley and 1 cup water to the pot, stir to combine.

  6. Pour the uncooked penne noodles into a 9x13 baking dish. Pour the sausage/tomato mixture over the penne. Gently stir until combined, pressing the pasta into the liquid. Cover tightly with aluminum foil.

  7. Bake in the over for 40-45 minutes. Remove the baking dish from the oven, remove the foil and top with the mozzarella. Transfer back to the oven and bake, uncovered, until the mozzarella is melted and the pasta sauce is bubbly, about 10-15 minutes longer. Sprinkle with remaining 2 tablespoons chopped parsley, remaining ¼ cup Parmesan and a few chili flakes if using.


Note: You can sub 1 (28-ounce) can crushed tomatoes for the whole tomatoes. Keep in mind that the whole tomatoes will have a richer flavor and create a thicker sauce.