Penne alla vodka with cottage cheese

Ingredients

• 170 gred lentil penne pasta
• 1 tbspolive oil
• 1 smallonion, finely sliced
• 2 clovesgarlic, crushed
• 1/4 tspchilli flakes
• 80 gtomato purée
• 75 mlvodka
• 100 gcottage cheese
• 20 g, plus extra to servegrated vegetarian hard cheese
• small handfulfresh basil

Instructions

1. 1

   Cook the pasta

   Bring a large saucepan of salted water to the boil. Cook the penne according to the packet instructions, then drain it, saving a large cup of pasta water.

2. 2

   Make the sauce

   Warm the oil in a wide sauté pan over a low heat. Add the onion with a large pinch of salt and cook for 5 minutes, or until softened. Stir in the garlic and chilli flakes and cook for 1 minute more. Add the tomato purée and cook for 2 minutes, then mix in the vodka. Simmer for a few minutes and take the pan off the heat.

3. 3

   Blend and toss

   Blend the cottage cheese with a scoop of the tomato mixture and a splash of pasta water until smooth and creamy. Stir this into the sauce with another splash of pasta water, then return the pan to a low heat. Add the pasta and cheese and toss until glossy and coated; add a little more pasta water if the sauce is too thick. Season to taste and serve with extra cheese and the basil scattered over the top.

What is penne alla vodka?

Penne alla vodka is an Italian-American pasta dish built around a tomato sauce enriched with vodka and cream. This version replaces the cream with blended cottage cheese, giving the sauce a smooth finish while keeping the ingredient list simple.

Red lentil penne makes this a distinctive take on the familiar dish. The pasta water helps the tomato and cottage cheese mixture cling to the ridged tubes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 566 calories, 34g protein, 52g carbs, 13g fat.

The red lentil penne supplies most of the carbohydrates, while the cottage cheese and vegetarian hard cheese contribute protein. Olive oil and cheese provide much of the fat; serve with a green salad or vegetables for a fresh, balanced plate.

Build flavour gently

Onion: Give it the full 5 minutes over a low heat so it softens without taking on much colour.

Garlic and chilli: Add them after the onion and cook for just 1 minute; this releases their flavour without letting the garlic burn.

Tomato purée: Cook it for 2 minutes before adding the vodka to deepen its savoury taste.

Handle the vodka sauce

Vodka: Stir it into the tomato purée and simmer for a few minutes, then take the pan off the heat before blending in the cottage cheese.

Cottage cheese: Blend it with a scoop of sauce and a splash of pasta water until creamy. This helps it combine smoothly when stirred back into the pan.

Use pasta water for texture

Reserved water: Its starch helps loosen and bind the sauce. Add it in small splashes so you can judge the consistency as you go.

Glossy finish: Toss the penne with the sauce and cheese over a low heat until coated. Stop when the sauce clings to the pasta rather than pooling at the bottom.

Cook the pasta to suit the sauce

Packet timing: Follow the instructions for the red lentil penne, as cooking times can vary between brands. Check it towards the end so it keeps some bite.

Drain carefully: Save a large cup of the cooking water before draining. It is easier to thin the sauce with reserved water than to correct a sauce that has become too loose.

Finish and serve

Cheese and basil: Toss the measured grated cheese through the pasta, then scatter extra cheese and fresh basil over each serving.

On the side: A crisp green salad or simply dressed vegetables offer a fresh contrast to the rich, tomato-based sauce.

Recipe notes & tips

• Measure out the pasta water before draining, as you will need it to adjust the sauce.
• Keep the onion over a low heat so it softens evenly.
• Blend the cottage cheese until no lumps remain for the smoothest sauce.
• Add pasta water gradually rather than pouring it all in at once.
• Taste the sauce before serving and season as needed.
• Serve straight away while the sauce is glossy.

Variations

• More heat: Increase the chilli flakes slightly if you prefer a spicier sauce.
• Fresh herbs: Add a little extra basil at the end for a more pronounced herbal finish.
• Different pasta: Use another short pasta shape, adjusting the cooking time to its packet instructions.
• Cheese swap: Use another vegetarian hard cheese with a similar savoury flavour.
• Softer sauce: Blend in an extra splash of pasta water if you prefer a looser coating.

Common mistakes to avoid

• High heat for the onion: It can brown before softening; keep the pan over a low heat.
• Burnt garlic: It turns bitter quickly; cook it for only 1 minute after adding it.
• Skipping the pasta water: The sauce may cling less smoothly; reserve a large cup before draining.
• Adding all the water at once: The sauce can become too thin; loosen it a splash at a time.
• Lumpy cottage cheese: It will leave an uneven sauce; blend it thoroughly with the tomato mixture and pasta water.
• Overcooking the pasta: It can lose its bite; check it against the packet timing.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a splash of water, stirring until hot; the sauce may thicken as it cools.

Frequently asked questions