Description
Penne alla Vodka is a creamy, comforting Italian-American pasta dish featuring penne pasta coated in a rich tomato and vodka-infused cream sauce. This recipe balances the slight bite of vodka with the sweetness of tomato paste and the richness of heavy cream, finished with freshly grated parmesan for a decadent and flavorful meal perfect for any occasion.
Ingredients
Scale
Pasta
- 500g (1 lb) penne or ziti (rigatoni or other pasta can be used)
- 2 tsp kosher salt for pasta cooking water
Sauce
- 1 1/2 tbsp olive oil
- 1/2 small onion, finely diced (smaller dice than usual)
- 2 garlic cloves, finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy/thickened cream (UK: double cream)
- 1/3 cup vodka (or chicken stock/broth for alcohol free)
- 1/2 tsp red pepper flakes (100% optional)
- 3/4 tsp kosher salt (halve if using table salt)
- Pinch black pepper
- 50g (1 loosely packed cup) freshly grated parmesan (plus more for serving)
- 1/2 cup+ pasta cooking water (reserved)
Garnish
- 2 tsp parsley, finely chopped (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne or ziti according to package instructions until al dente. Reserve at least 1/2 cup of the pasta cooking water before draining.
- Prepare the sauce base: In a large skillet or pan over medium heat, add olive oil, then sauté the finely diced onion until translucent and soft, about 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant but not browned.
- Incorporate tomato paste: Add the tomato paste to the pan, stirring continuously to cook it off for about 2 minutes. This develops the flavor and reduces sourness.
- Add vodka and seasonings: Pour the vodka into the pan to deglaze, letting it simmer and reduce slightly for about 1 to 2 minutes. If you prefer no alcohol, substitute with chicken stock. Stir in the red pepper flakes (if using), kosher salt, and black pepper.
- Finish the sauce with cream: Lower the heat and stir in the heavy cream. Allow the sauce to gently simmer and thicken for 3 to 4 minutes, stirring occasionally to combine flavors.
- Combine pasta and sauce: Add the cooked pasta directly into the pan with the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta cooking water a little at a time to reach your desired consistency.
- Add parmesan and adjust seasoning: Fold in the freshly grated parmesan cheese until melted and creamy. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Serve: Plate the pasta, garnish with freshly chopped parsley if using, and sprinkle extra parmesan on top. Serve immediately for best flavor and texture.
Notes
- Vodka adds depth and subtle floral notes to the sauce without making it taste boozy.
- Cooking off the tomato paste elevates the flavor by reducing sourness.
- You can substitute vodka with chicken stock or broth for an alcohol-free version.
- Using freshly grated parmesan is key for optimal taste and creaminess.
- Reserving pasta water allows you to loosen the sauce for a perfect creamy texture.
- This recipe serves 4 to 5 people and makes use of an entire packet of pasta and a whole tub of tomato paste for no waste.
Nutrition
- Serving Size: 1 serving
- Calories: 693 kcal
- Sugar: 5 g
- Sodium: 1465 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 74 mg
