Directions
- 1Add 2 tbsp butter and 1 tbsp olive oil to a pan over medium heat.
- 2Add 1 shallot and cook until softened.
- 3Add 4 cloves garlic and cook for another minute.
- 4Stir in 1/2 cup tomato paste and let it cook down for a few minutes until it deepens in color.
- 5Add 1/3 cup vodka and stir until it cooks into the tomato paste.
- 6Pour in 1 1/2 cups heavy cream, then season with salt, black pepper, and red pepper flakes.
- 7Let it simmer until smooth and creamy.
- 8Add 1 lb cooked penne directly into the sauce and toss until fully coated.
- 9Stir in 1 cup parmesan and fresh basil until the sauce is thick, creamy, and glossy.
- 10Cut the top off the sourdough loaf, scoop out the inside, and spread roasted garlic butter all over the bread.
- 11Bake at 350°F for 25 minutes.
- 12Take it out and layer in provolone slices, vodka penne, chopped chicken cutlets, more vodka penne, and a lot of shredded mozzarella.
- 13Bake at 375°F for about 20 minutes, or until the cheese is melted and bubbling.
- 14Top with fresh basil, slice it up, and dip it in extra vodka sauce.
Ingredients
- 1 large sourdough loaf
- Roasted garlic butter
- Provolone slices
- Cooked chicken cutlets
- Shredded mozzarella
- Fresh basil
- Extra vodka sauce, for dipping
- 2 tbsp butter
- 1 tbsp olive oil
- 1 shallot
- 4 cloves garlic
- 0.5 cup tomato paste
- 0.33 cup vodka
- 1.5 cups heavy cream
- Salt
- Black pepper
- Red pepper flakes
- 1 lb cooked penne
- 1 cup freshly grated parmesan
- Fresh basil
Equipment
pan
Tips
- Let the tomato paste cook down for a few minutes until it deepens in color.
- Let the vodka sauce simmer until smooth and creamy.
- Stir in parmesan and fresh basil until the sauce is thick, creamy, and glossy.
- Top with fresh basil, slice it up, and dip it in extra vodka sauce.
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