Smashed Broccoli Pasta Recipe: A Quick, Nutritious Twist on Comfort Food

This penne alla vodka recipe stars a creamy, flavorful homemade vodka sauce. Ready in under 30 minutes, it’s a comforting weeknight meal!

This penne alla vodka recipe is equal parts quick and comforting. It features a homemade vodka sauce that’s creamy, rich, and full of tangy tomato flavor…but easy to make in 30 minutes with a handful of pantry ingredients.

We love to make this penne alla vodka on fall and winter weeknights. It’s so simple, cozy, and flavorful. The next time you’re craving comfort food, give it a try. I think you’ll love this penne alla vodka too!

How to Make Penne alla Vodka

This penne alla vodka recipe starts with simple ingredients:

Ingredients

• Vodka, of course! You’ll only use 1/4 cup here, so choose one that you’d like to have on hand—either for more vodka sauce or for cocktails like an espresso martini or Bloody Mary. Our go-tos are Tito’s and Ketel One.
• Yellow onion and garlic – They give the sauce savory depth of flavor.
• Extra-virgin olive oil – For sautéing the onion and garlic.
• Whole peeled tomatoes and tomato paste – They create the sauce’s flavorful tomato base. The whole peeled tomatoes add juicy sweetness, while the tomato paste thickens the sauce and adds intense umami flavor.
• Heavy cream – It makes the sauce rich and creamy. For a dairy-free substitute, use cashew cream or your favorite store-bought plant-based alternative.
• Crushed red pepper flakes  – They add a subtle kick of heat. Feel free to skip them if you’re sensitive to spice.
• Penne pasta – The classic choice for pairing with vodka sauce. Rigatoni or another tube-shaped pasta would work well here too.
• Fresh basil and/or parsley – For garnish. I love the herbs’ freshness with the rich sauce.
• Parmesan cheese – For serving. It gives the pasta a delicious nutty finish.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Vodka Sauce

This vodka sauce recipe has four simple steps:

• Sauté
• Simmer
• Blend
• Add the cream

You’ll start by sautéing the aromatics, the onion and garlic. Once they soften, add the red pepper flakes and tomato paste and cook, stirring, until the tomato paste darkens. Then, add the vodka and let it cook down for 1 minute.

Next, simmer the sauce. Add the canned tomatoes and stir to combine. Simmer the sauce over low heat for 10 minutes to develop its flavor.

Then, blend the tomato sauce. Allow it to cool slightly before transferring it to a blender and blending until smooth.

• Tip: This is a good time to start cooking the pasta! Reserve some of the starchy pasta water before you drain it.

Finally, add the cream. Return the blended sauce to the skillet and pour in the cream, stirring over medium-low heat to heat it through.

Adding the Pasta

Finish making this pasta by adding the cooked penne to the sauce. Mix it into the sauce along with 1/2 cup of reserved pasta cooking water, adding more as needed to coat the pasta in a glossy sauce.

Season to taste and serve!

What to Serve with Penne alla Vodka

You could enjoy this pasta as a meal on its own, but it also pairs well with a salad or veggie side dish. A simple green salad, Caesar salad, steamed broccoli, and roasted green beans would all be delicious sides for this recipe.

Round out the meal with garlic bread or crusty bread for sopping up any sauce left at the bottom of your bowl.

How to Store and Reheat

Leftover penne alla vodka keeps well in an airtight container in the refrigerator for up to 3 days.

The sauce will thicken in the fridge. To get it creamy again when you reheat, warm it over low heat on the stovetop, adding a little water or cream as needed to loosen it. Make sure to keep the heat on low—if it’s too high, the sauce can separate.

More Pasta Recipes to Try

If you love this recipe, try one of these Italian pasta dishes next:

Penne Alla Vodka

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Serves 6 to 8

You don’t need to go to a restaurant to get great penne alla vodka—this recipe is easy to make at home! It stars a delicious homemade vodka sauce that’s creamy, silky, and packed with rich tomato flavor. The whole thing comes together in under 30 minutes, so it’s perfect for weeknights.

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• Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, salt, and several grinds of pepper and cook, stirring occasionally, for 5 to 8 minutes, or until softened.

• Add the red pepper flakes and tomato paste and cook, stirring, for 3 minutes, or until the tomato paste darkens. Stir in the vodka and let it cook down for 1 minute.

• Add the crushed tomatoes and their juices and stir to combine. Simmer over low heat for 10 minutes.

• Allow the sauce to cool slightly, then transfer to a blender and blend until smooth.

• Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.

• Return the blended sauce to the skillet over medium-low heat. Stir in the cream, followed by ½ cup of the reserved pasta water. Add the pasta and stir to coat, adding more pasta water as needed to fully coat the pasta in a lightly creamy, glossy sauce.

• Season to taste and serve topped with fresh herbs and Parmesan cheese.

*The vodka still retains a slight amount of alcohol even after cooking. If you’re making this sauce for kids or people who are avoiding alcohol, you may want to omit it and replace it with water, broth, or a tablespoon of vinegar.

When I tell people I can make my favorite recipe in under two minutes, they rarely believe it. There’s no secret, just a humble pantry ingredient: silken tofu. Soft and wobbly with a subtly sweet soybean flavor, silken tofu is a versatile ingredient that takes on the flavor of any sauce or condiment. It’s just one member of a larger soybean curd family that includes tofu skin, tofu puffs, and firm tofu—all varieties I keep in the back of my fridge or freezer. But melt-in-my-mouth, luxurious silken tofu is all I need to bring my favorite dishes together at a moment’s notice. 

I started reaching for silken tofu regularly a few years ago, when I moved to New York. I’d eaten silken tofu plenty of times in miso soup and mapo tofu, but I never thought it could star as the main component of a complete meal. That all changed one night when my roommates and I, hungry from a night wandering the city, spotted silken tofu in our neighborhood’s 24-hour bodega. I immediately thought of the refreshingly cold, savory tofu pudding with chili sauce I’d eaten at the Manhattan Chinatown institution Fong On and decided to recreate something similar. 

We went home, and I gently steamed the tofu in the microwave for a few minutes, then doused it with soy sauce and chili oil. We dug our spoons slowly into the block and savored each creamy, salty bite, and the tofu disappeared in seconds, leaving a pool of burgundy-tinged soy sauce on the plate.

Since then, I’ve taken liberties with the recipe instructions and further reduced the prep time. Many recipes recommend poaching, steaming, or even microwaving silken tofu before incorporating it into a recipe, as it supposedly improves the tofu’s texture. However, I haven’t found a difference, so I prefer to skip this step. I simply open the package of tofu, drain the excess liquid, and plop the tofu onto a plate. Then, I pour a soy sauce–based dressing over it and eat it cold.

The ingredients for the dressing I use are straightforward. I whisk together a few pantry staples—soy sauce, sesame oil, sugar, white pepper, and a splash of black vinegar—and add a few sliced scallions, then pour it over the silken tofu. And just like that, I can get dinner on the table in two minutes flat. 

The tofu is luxuriously creamy and delightfully spoonable, almost like a savory custard. The speedy preparation always belies how mouthwateringly delicious the dish is, which is why I make this at least once a week.

Beyond this quick, easy method for preparing silken tofu, there are many other savory uses for the ingredient. It’s the star of mapo tofu, soondubu jigae (soft tofu stew), and miso soup—comforting recipes I can eat any day of the week. I also slip it into creamy bases, such as corn chowder or seafood curry, to give my meals a boost of protein. Of course, silken tofu’s sweet soybean flavor shines on its own, and I pair it frequently with a rotating cast of hot sauces, soy sauces, and chili oils.

Its versatility doesn’t stop with savory cooking; silken tofu also works well in desserts. To create douhua, or tofu pudding, I submerge silken tofu in a pool of brown sugar syrup. It works as a substitute for dairy in vegan desserts, such as key lime pie and chocolate mousse, and once it’s blended with sweetener and other ingredients, its smooth, creamy consistency really stands out. I’ve even tossed it into a smoothie for a protein boost.

Whether it’s the base of my quickest meal or the secret ingredient in a dessert, silken tofu has added a bit of jiggly joy to my meals. I recommend grabbing a few blocks for your fridge—you might be surprised how often they come in handy.

15 Minute Sesame Garlic Chicken Lo Mein. Saucy, Chinese-inspired lo mein noodles stir-fried with end-of-summer vegetables, chicken, and a spicy-sweet garlic hoisin sauce. Mix up the sauce, cook the chicken and veggies, toss in the noodles, and pour everything together — dinner done! Quick, flavorful, and an easy one-pan meal everyone will love.

I know I talk a lot about childhood food memories, but honestly, those simple dishes are still some of my favorites. My dad was (and still is) a very uncomplicated cook. He’s not the type to run out to the store for one missing ingredient — no way. Instead, he just works with whatever’s in the fridge.

One thing he’s mastered is a good family chicken stir fry. This time of year, he’d make it at least once a week with whatever was flourishing in his garden — bell peppers, broccoli, fresh basil. It was simple, colorful, and always so delicious. Dad always served his stir fry over rice, but I’ve swapped in lo mein noodles here…and honestly, I think they’re even better. My mom agrees — she loves a good noodle!

Here are the details (you’ll love how fast this is!)

Ingredients

• Lo Mein or spaghetti noodles
• tamari – or use soy sauce
• hoisin sauce
• toasted sesame oil
• ground chicken
• garlic
• chili flakes
• a big bowl of stir-fry vegetables – zucchini/bell peppers/broccoli/carrot
• toasted sesame seeds
• fresh basil and sliced green onions

Special Tools

You need a big skillet for these noodles.

Steps

Step 1: Cook the noodles

Cook the noodles according to the package directions, as each brand will vary a little. I usually boil mine just like spaghetti — and honestly, spaghetti works here too if that’s what you have!

Step 2: Make the sauce

While the noodles are cooking, mix together the tamari, hoisin sauce, and toasted sesame oil. Add a splash of water to thin it out. That’s it — nothing fancy!

Sometimes I like to mix up my own hoisin sauce using tamari, honey, garlic, rice vinegar, sesame oil, white miso paste, Chinese five-spice, and black pepper. If you feel like going the extra step, it’s so flavorful.

Step 3: Cook the chicken and vegetables

In a large skillet, cook the chicken with garlic, chili flakes, and butter until browned. Add in your veggies — use whatever you love most. I went with shaved zucchini and red bell peppers. Cook until the chicken is fully done and the vegetables have softened.

Step 4: Toss it all together

Pour the sauce over the chicken and veggies, then add the noodles. Toss everything together and cook for just a couple of minutes until the sauce coats the noodles, chicken, and vegetables. Be careful not to overcook — this part happens fast!

Serve the lo mein in bowls topped with lots of toasted sesame seeds, fresh basil, and green onions.

This whole dish comes together in about 15–20 minutes, depending on how much chopping you need to do. Using ground chicken makes it even quicker, and, in my opinion, yummier too since the sauce coats every bite. So simple, so delicious. A great weeknight dinner for back-to-school season!

Looking for other quick noodle recipes? Try these:

30 Minute Creamy Turmeric Chicken and Noodles

Saucy Garlic Butter Shrimp with Coconut Milk and Rice Noodles

Dan Dan Noodles

20 Minute Red Curry Basil Garlic Oil Noodles

20 Minute Korean Beef Sesame Noodles

Lastly, if you make these 15 Minute Sesame Garlic Chicken Lo Mein, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Step 1

Cook 12 oz. spaghetti in a large pot of boiling salted water until very al dente, about 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid.

Step 2

Meanwhile, place 4 oz. pancetta (Italian bacon), cut into ¼” pieces, in a cold, dry medium Dutch oven or other heavy pot and set over medium-high heat. Cook pancetta, stirring often, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer pancetta to a small bowl, leaving fat behind in pot.

Step 3

Pour extra-virgin olive oil into fat in pot so you have 3 Tbsp. total. Arrange two 12-oz. jars marinated quartered artichoke hearts, drained, in a single layer in pot and cook over medium-high heat, undisturbed, until golden brown underneath, 6–8 minutes. Add 4 garlic cloves, thinly sliced, and ¼ tsp. crushed red pepper flakes and season with freshly ground black pepper. Cook, stirring often, until fragrant, about 2 minutes.

Step 4

Reduce heat to medium. Add pasta, 2 oz. Parmesan, finely grated (about 1 cup), 4 Tbsp. unsalted butter, and 1 cup reserved pasta cooking liquid; season with salt. Cook, tossing constantly and gradually pouring in more pasta cooking liquid until all 2 cups have been incorporated and a thick, glossy sauce forms, about 2 minutes. Remove pot from heat and mix ¼ cup finely chopped parsley, 2 Tbsp. fresh lemon juice, and pancetta into pasta; season with more salt and black pepper if needed. Divide among shallow bowls.

I love a saucy, nutty noodle, and this one—which just so happens to be vegan!—takes the form to the next level. The key is a batch of spicy, garlicky cashews, sizzled in hot oil and then poured into a sieve to keep them crisp and crunchy. The hot oil that streams through blooms the aromatics held in the bowl below: fragrant ginger and sliced scallion whites, which become the base of a slick tahini sauce.

Because you’ll use a good amount of the starchy noodle cooking liquid to loosen the sauce, too much seasoning in the water can easily tip the finished product over into too salty territory. Season the pot of boiling water very lightly—and use more cooking liquid than you think you’ll need in the sauce, as it’ll continue to thicken as it sits.

Step 1

Stir 2 Tbsp. oyster sauce, 2 Tbsp. sambal oelek, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. fish sauce, and 1 Tbsp. dark brown sugar in a small bowl to combine; set sauce aside.

Step 2

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil begins to smoke. Add two thirds of ½ medium head of green cabbage (about 1¼ lb.), cored, leaves cut into 2″ pieces, and cook, undisturbed, until dark brown and blistered in spots, about 3 minutes. Toss, add 1 Tbsp. vegetable oil and remaining cabbage and cook, tossing occasionally, until cabbage is lightly charred in spots and mostly wilted, about 4 minutes. Transfer to a plate; reserve pan.

Step 3

Meanwhile, mix 1 lb. ground chicken, beef, or pork, 1 Tbsp. vegetable oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. baking soda, and remaining ½ tsp. dark brown sugar in a medium bowl until well combined.

Step 4

Heat remaining 1 Tbsp. vegetable oil in reserved pan over medium-high. Add chicken mixture and cook, breaking up any large clumps of meat with a wooden spoon or heatproof rubber spatula, until browned and nearly cooked through, about 5 minutes. Add 6 garlic cloves, thinly sliced, one 1″ piece ginger, peeled, very finely chopped, and most of 1 bunch scallions, thinly sliced, and cook, tossing often, until softened and very fragrant, about 2 minutes. Add reserved sauce and cook, tossing occasionally, until thickened, 1–2 minutes.

Step 5

Return cabbage to skillet and add 2 Tbsp. unsalted butter. Cook, tossing often, until butter is melted and cabbage is glossy, about 1 minute. Serve stir-fry topped with remaining scallions.

Air fryer corn on the cob is the fastest, easiest way to cook corn! It’s ready in minutes, and it comes out tender, juicy, and flavorful every time.

Air fryer corn on the cob has been a total game changer for me. It’s the quickest, easiest way I know to cook corn on the cob! This recipe takes just 10 minutes from start to finish, and it yields perfectly cooked, tender sweet corn. Bonus: it doesn’t heat up your kitchen in the process.

I won’t lie—I still make boiled corn on the cob and grilled corn on the cob for summer cookouts and BBQs. But when I want to make a small batch in as little time as possible, this air fryer method can’t be beat. It’s perfect for weeknight dinners with my family of three or when I’m cooking fresh corn to use in a salad or dip.

Even though this recipe is super simple, I wanted to share it because it saves me so much time in the kitchen in the summer. If you love corn and have an air fryer, you should definitely try it!

How to Make Air Fryer Corn on the Cob

This air fryer corn on the cob recipe starts with 4 basic ingredients: fresh sweet corn, olive oil, salt, and pepper.

Start by prepping the corn. Remove the husks and silks, then rinse the ears and pat them dry. Place them on a large plate, rub them with olive oil, and season them with salt and pepper.

Then, cook the corn. Preheat your air fryer to 400°F, if your air fryer requires preheating. Place the corn in a single layer in the air fryer basket and cook until the kernels are bright yellow and tender, about 8 to 10 minutes. Two tips:

1. Leave a little space between the ears. If they’re crowded together, they won’t cook evenly!
2. Don’t overdo it. It might be tempting to cook corn on the cob in the air fryer until the kernels are very charred, but keep in mind that the kernels dry out as they darken. For the juiciest corn, stop cooking when the kernels are bright yellow and tender.

After cooking, season and serve! I love my air fryer corn on the cob with a squeeze of lime juice and sprinkle of cilantro. Keep reading for more serving ideas!

Find the complete recipe with measurements below.

How to Serve Air Fryer Corn on the Cob

My favorite way to serve this air fryer corn on the cob is as a side dish. It pairs well with any simply cooked protein, summer cookout fare like veggie burgers and black bean burgers, veggie tacos, and more.

Serve it with your favorite fixings! I like cilantro and a squeeze of lime juice, but any of these options would be delicious too:

You can also slice the corn kernels off the cobs and use them in larger recipes. Try using them instead of the raw corn in my black bean and corn salad or corn salsa recipe.

More Easy Air Fryer Recipes

If you loved learning how to cook corn on the cob in the air fryer, try one of these easy air fryer recipes next:

Air Fryer Corn on the Cob

Prep Time: 2 minutes mins

Cook Time: 8 minutes mins

Total Time: 10 minutes mins

Serves 4

I love cooking corn on the cob in the air fryer. It’s fast and easy, and the corn comes out sweet, tender, and vibrant yellow every time. I call for four ears of corn here, but feel free to scale the recipe up or down depending on the size of your air fryer. The corn cobs should fit in a single layer in the air fryer basket with a little space between them.

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• Preheat the air fryer to 400°F.

• Place the corn on a large plate. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Rub with your hands to coat.

• Place in the air fryer basket and air fry for 8 to 10 minutes, or until the kernels are bright yellow and tender.

• Remove from the air fryer and squeeze with lime juice, if using. Garnish with fresh cilantro, if desired, and serve.