16 Apr Pierogies alla Vodka Recipe
Whenever I’m out eating at an Italian restaurant and am craving pasta, I tend to steer towards the penne alla vodka. Regardless of how many good choices there are on the menu I know later on I’ll regret not sinking my teeth into the rich, creamy dish. It’s always my first choice. I love the combination of a flavorful red tomato sauce with a comforting rich cream. Top the dish with parmesan and basil and I am in heaven!
If I’m entertaining or having friends over, I like to keep the menu easy so that I can spend time actually entertaining and not just in the kitchen. I put my own spin on the traditional penne alla vodka recipe and stepped it up a notch with Mrs. T’s pierogies! The soft, pillowy potato morsels are excellently paired with the creamy, rich vodka sauce. Now that I have a garden, I can also step right outside and pluck off a few fresh sprigs of basil which really helps elevate the dish.
The pierogies are cooked in a matter of minutes and the sauce is also fairly simple with only a few ingredients. Plus, if you’re really in a pinch, you can make the sauce ahead and just heat it up!
Head on down below for the full recipe and your friends will be thanking you later :D.
xo Jus
*Post sponsored by Mrs. T’s pierogies. All opinions and recipe are my own 🙂
Pierogies alla Vodka
By Published: April 16, 2018
Whenever I'm out eating at an Italian restaurant and am craving pasta, I tend to steer towards the penne alla vodka. Regardless of how …
Ingredients
- 1 box Mrs. Ts Four Cheese medley Pierogies
- 2 garlic cloves minced
- 1 small onion chopped
- 2 tbsps olive oil
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1 cup vodka
- 14 oz can of tomato puree
- 1 cup heavy cream
- handful fresh basil optional
- crushed red pepper optional
- shredded parmesan cheese optional
Instructions
- Bring a medium pot of water to a boil. Place pierogies in boiling water and boil for 7 minutes. Remove from heat, drain, set aside.
- Make the sauce. In a large sauce pan, add garlic, onion, and olive oil. Stir over medium heat until the onion begins to soften and turn translucent. Add in oregano and parsley and cook for 1 minute until herbs become fragrant. Turn heat to low, add in vodka and tomato puree. Simmer for 10 minutes or until the liquid has cooked down slightly. Stir in the heavy cream and salt and pepper to taste. Remove from heat.
- Place the pierogies in a large bowl and top with sauce. Sprinkle on fresh basil leaves, crushed red pepper, and parmesan cheese if desired. Serve and enjoy!
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