Penne a la Vodka with White Beans and Roasted Broccoli
A hearty Italian-inspired pasta featuring creamy vodka sauce enriched with white beans and served alongside perfectly roasted broccoli. The sauce combines crushed tomatoes with herbs and a splash of vodka that reduces to create depth, while heavy cream adds luxurious richness. White beans provide extra protein and substance, making this a satisfying weeknight dinner. The accompanying broccoli, roasted with balsamic vinegar, adds a fresh contrast to the rich pasta. This version stands out for its complete meal approach and the protein boost from the beans.
Ingredients
- 12 oz Pasta, penne
- ½ Onions, medium, diced
- 3 cloves Garlic, chopped
- 1 can Tomatoes, whole peeled (28 oz / 795 g)
- 1 can Beans, any white (14 oz / 397 g), drained and rinsed
- 2 Tbsp Butter
- 1 Tbsp Oil, olive
- 1 tsp Oregano, dried
- 1 tsp Basil, dried
- ½ tsp Salt
- ¼ tsp Red pepper flakes
- ½ cup Vodka
- ¼ tsp Sugar
- ¼ cup Heavy cream
- Cheese, grated parmesan, for serving
- 1 lb Broccoli, florets
- 1 Tbsp Oil, cooking
- 2 tsp Vinegar, balsamic
- 2 tsp Lemon juice
Instructions
- 1
Heat oven to 425F
- 2
Toss broccoli with olive oil, balsamic vinegar, salt and pepper
- 3
Spread broccoli on sheet pan and roast until tender, 20 to 25 minutes, shaking pan halfway through
- 4
Heat Dutch oven or large saucepan with butter and olive oil over medium heat
- 5
Add onions, garlic, oregano, basil, salt and red pepper flakes and saute until soft, 2 to 3 minutes
- 6
Break apart whole tomatoes with hands as you add them to onions and garlic, reserving tomato liquid
- 7
Remove pan from heat and pour vodka into pan
- 8
Bring to simmer for 6 to 8 minutes to reduce alcohol, continuing to stir and break apart tomatoes
- 9
Pour reserved tomato liquid and sugar into sauce
- 10
Cook stirring frequently until sauce is rich and creamy, 5 to 8 minutes
- 11
Stir beans into sauce until heated through
- 12
Remove pan from heat and stir in heavy cream and cooked pasta
- 13
Squeeze lemon juice over broccoli
- 14
Serve pasta with parmesan cheese on top and roasted broccoli on side
Tips
Remove pan from heat before adding vodka to prevent dangerous flare-ups, especially when cooking over open flame.
Break tomatoes by hand rather than chopping for better texture and to avoid over-processing the sauce.
Cook pasta separately and add to finished sauce off heat to prevent overcooking and maintain proper texture.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Sauce can be made 1 day ahead without cream, reheat gently and add cream before serving
Serve immediately while pasta is hot with extra parmesan and black pepper
Common Mistakes
Add vodka off heat to avoid dangerous flare-ups that could cause fire.
Do not add cream while sauce is boiling or it may curdle from high heat.
Cook pasta separately to avoid overcooking when combining with sauce.
Substitutions
FAQ
Can I make this without vodka?
Yes, substitute with vegetable or chicken stock for similar liquid volume. The sauce will lack the subtle depth vodka provides but will still be delicious.
What if I do not have white beans?
Chickpeas, black beans, or even cooked ground turkey work well. Adjust seasoning as needed since different proteins absorb flavors differently.
How long will leftovers keep?
Store refrigerated up to 3 days. Reheat gently adding a splash of cream or milk if sauce seems thick. Broccoli is best fresh but acceptable reheated.