Turn on Saute mode. When the pot is hot, in about 30 seconds, add olive oil, chopped onion and minced garlic. Saute 2 minutes, until the onions begin to soften.
Add red pepper flakes and dried basil. Saute 30 seconds.
Stand back and add vodka. Saute for 2-3 minutes, until it reduces.
Turn off Saute. Add water and deglaze the pot. Add tomato paste and stir. Pour in the pasta and marinara sauce to cover it, but do not stir. This prevents the 'burn' message.
Pressure Cook, Finish with Heavy Cream & Garnish
Close the lid and set Pressure Cook or Manual at 5 minutes on high pressure, at sealing mode (see notes for pasta cooking times).
When the cook time is up, hit Cancel and carefully release pressure by following the quick release instructions of your pot. Open the lid when the pin drops. Stir everything. Add the heavy whipping cream. Stir well.
Finally, add the parmesan cheese and stir until combined. Check for seasoning and adjust salt, if needed.
Garnish with basil and serve with additional grated parmesan cheese. Enjoy!
Heat a Dutch oven on medium-high heat.
Add olive oil, chopped onion and minced garlic. Saute 2 minutes, until the onions begin to soften. Add red pepper flakes and dried oregano. Saute 30 seconds. Simultaneously, cook pasta in a large pot of salted, boiling water following box instructions.
Move the Dutch oven away from the heat and add the vodka. Saute till it reduces and stir in the tomato paste and pasta sauce.
Add the cooked and drained pasta and stir. Add the heavy whipping cream. Stir well.
Finally, add the parmesan cheese and stir until combined. Check for seasoning and adjust salt, if needed. Garnish with basil and enjoy!
Use your preferred brand of vodka. The best vodka for penne vodka is what is already in your liquor cabinet! I love Absolut, but Ketel One, Three Olives, Tito's or Grey Goose are all great options.
Pasta shape alternatives are endless. Use any short-grain pasta such as rigatoni, ziti, campanelle, farfalle, fusilli, rotini or macaroni. If you go the long-grain pasta route, such as spaghetti or linguine, break the pasta in half so that it fits into the steel bowl of the Instant Pot.
Adjust the pasta cook time. To adjust the cook time for different shapes or brands of pasta, simply divide the lower suggested cook time on the box by half.
Omit or double the red pepper flakes. An authentic vodka sauce recipe always includes red pepper flakes or hot pepper paste. This recipe is a medium spice level. Simply omit for mild or double for spicy.
Precaution - Stand back while adding vodka. When alcohol hits a hot pot, it produces an overwhelming 'whiff' that can overpower the senses, so standing back is recommended while adding. If using the stovetop recipe, for safety, move the pan away from the heat and add the vodka. Never pour vodka straight from the bottle. Always pour in a separate cup, then pour.
Prevent the Burn message. Once you add the pasta and marinara sauce to the Instant Pot, do not stir. Close the lid and proceed to pressure cooking.
Up the protein with grilled chicken, shrimp, sausage, pancetta or peas. Add any protein source to suit your needs.
Store in airtight container in the fridge for up to 4 days. Place in individual microwave-safe bowls with 1-2 Tablespoons water, tent with a paper towel and heat in the microwave in 30-second increments until warmed through.
Freeze for up to 3 months. Store in an airtight container, label and date. Thaw overnight in the fridge and reheat as instructed above.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.