Butter Beans alla vodka! Full recipes my free Substack page

Ingredients

• 2 cups Butter Beans (drained and rinsed)
• 2 tablespoons Olive Oil (extra virgin)
• 1 medium Yellow Onion (finely diced)
• 3 cloves Garlic (minced)
• 0.5 cup Vodka (good quality vodka)
• 1 cup Heavy Cream (full‑fat)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Red Pepper Flakes (optional for heat)
• 12 oz Penne Pasta (dry)

Instructions

1. Gather and prep ingredients

   Drain and rinse the butter beans, dice the onion, mince the garlic, and measure all liquids and seasonings.

   Time: PT5M

2. Boil pasta

   Bring a large pot of salted water to a rolling boil, add the penne and cook al dente according to package directions (about 10 minutes). Reserve 1 cup of pasta water, then drain.

   Time: PT12M

   Temperature: 212°F

3. Sauté onion and garlic

   Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook an additional minute, being careful not to let it brown.

   Time: PT4M

   Temperature: medium

4. Add vodka

   Carefully pour the vodka into the skillet, stirring to deglaze the pan. Let it simmer for 2–3 minutes until the alcohol aroma dissipates and the liquid reduces slightly.

   Time: PT3M

   Temperature: medium

5. Create creamy base

   Reduce the heat to low, stir in the heavy cream, and let the mixture simmer gently for 5 minutes until it thickens a bit. Add the grated Parmesan cheese, stirring until fully melted and the sauce is smooth.

   Time: PT7M

   Temperature: low

6. Add butter beans

   Fold the drained butter beans into the sauce, stirring to coat. Heat through for about 2 minutes. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

   Time: PT3M

   Temperature: low

7. Mix pasta with sauce

   Add the cooked penne to the skillet, tossing to combine so every noodle is coated. Cook together for 1 minute, allowing the pasta to absorb some sauce. Season with salt, black pepper, and optional red pepper flakes.

   Time: PT2M

   Temperature: low

8. Serve

   Plate the pasta, garnish with extra grated Parmesan and a few fresh basil leaves if desired. Serve immediately while hot and creamy.

   Time: PT2M

Nutrition Facts

Calories

689

Protein

22g

Carbohydrates

66g

Fat

31g

Fiber

3g

Ingredient Substitutions

• Instead of Butter Beans: canned lima beans, cooked dried lima beans
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: shallot
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Vodka: white wine (1/2 cup)
• Instead of Heavy Cream: half‑and‑half (1 cup)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Penne Pasta: rigatoni, fusilli

Equipment Needed

• Large Pot
• Colander
• Large Skillet
• Wooden Spoon
• Measuring Cups and Spoons
• Grater
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Cooking the pasta al dente ensures the final dish isn’t mushy.
• Reducing the vodka properly removes harsh alcohol flavor.
• Achieving a smooth, thickened cream‑cheese base is essential for the sauce’s richness.
• Final seasoning after combining pasta and sauce guarantees balanced flavor.

Chef Tips from the Video

• Use a high‑quality Parmesan and grate it fresh for maximum flavor.
• Finish the sauce with a pat of butter for extra gloss and richness.
• A handful of fresh chopped basil or parsley adds a bright contrast to the creamy sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or water if needed.

Freezer: The sauce (without pasta) freezes well for up to 2 months. Thaw overnight in the fridge and reheat, then toss with freshly cooked pasta.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The vodka‑cream sauce can be prepared up to 24 hours ahead; store in the fridge and reheat gently before adding beans and pasta.
• Cooked butter beans can be made in bulk and frozen for future use.
• Pasta can be cooked al dente, drained, tossed with a little oil, and refrigerated; reheat with sauce.

Frequently Asked Questions