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Penne alla Vodka Recipe

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4.9 from 68 reviews

Penne alla Vodka is a creamy, flavorful pasta dish featuring penne or ziti served in a rich tomato and vodka sauce that balances a slight tang with smooth creaminess. This easy-to-make Italian-American classic incorporates vodka to deepen the sauce’s flavor without leaving an alcoholic taste, complimented by garlic, onion, red pepper flakes, and freshly grated Parmesan. Perfect for a quick weeknight meal or a comforting dinner, it uses pantry staples without waste and delivers a luscious, restaurant-style sauce that clings beautifully to pasta.

Ingredients

Pasta

  • 500g / 1 lb penne or ziti (rigatoni is also a fave, else any other pasta)
  • 2 tsp cooking salt / kosher salt, for pasta cooking water

Sauce

  • 1 1/2 tbsp olive oil
  • 1/2 small onion, finely diced (smaller dice than usual is better)
  • 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 (chilli flakes), 100% optional
  • 3/4 tsp cooking salt / kosher salt (halve for table salt)
  • Pinch black pepper
  • 50g / 1 loosely packed cup freshly grated parmesan, plus more for serving
  • 1/2 cup+ pasta cooking water
  • 2 tsp parsley, finely chopped, for serving (optional)

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil, add 2 tsp salt for the pasta water, and cook the pasta according to the packet directions until al dente. Just before draining, stir the pasta vigorously to agitate the starch, then scoop out about 1 cup of the pasta cooking water and set it aside. Drain the pasta.
  2. Sauté Aromatics: In a large pot or non-stick pan, heat olive oil over medium-high heat. Add the finely diced onion and minced garlic and sauté for 1 1/2 minutes until translucent and fragrant.
  3. Cook Tomato Paste: Add the tomato paste to the pan and cook, stirring constantly for about 2 minutes until the paste darkens in color and the raw tomato taste cooks off. Lower the heat if it starts sticking to the pan.
  4. Make Sauce: Pour in the heavy cream and stir thoroughly to dissolve the tomato paste into a smooth sauce. Add red pepper flakes (if using), 3/4 tsp salt, black pepper, and vodka. Simmer the sauce on low heat for 3 minutes, stirring regularly to blend flavors.
  5. Add Parmesan: Stir in the freshly grated Parmesan until it melts smoothly into the sauce. Once fully incorporated, turn off the heat to keep the sauce warm while you finish the pasta.
  6. Toss Pasta in Sauce: Return the drained pasta to the pan with the sauce over medium heat. Add 1/2 cup reserved pasta water and stir gently for 1 to 1 1/2 minutes until all the noodles are thoroughly coated in a luscious, rust-colored sauce. Add extra pasta water if needed to loosen the sauce to your preferred consistency.
  7. Serve: Transfer the pasta to warmed bowls to help maintain heat. Garnish with additional grated Parmesan and a sprinkle of finely chopped parsley if desired. Serve immediately alongside garlic bread and a large Italian salad for a classic Italian trattoria experience.

Notes

  • Tomato Paste: Regular or double-concentrate tomato paste works well and use the same quantity. The flavor difference is subtle; US tubes (~133g) and cans/tubs in other countries (~140g) vary slightly but won’t affect results.
  • Cream: Heavy or thickened cream is preferred, but low fat or single cream can be substituted to reduce calories with only slight changes in texture. Parmesan and pasta water help thicken the sauce.
  • Vodka: Adds depth and complexity without a boozy flavor. For an alcohol-free version, replace vodka with chicken stock or broth. To reduce alcohol for kids, add vodka earlier in the cooking process and simmer longer to reduce alcohol content.
  • Parmesan: Use freshly grated Parmesan for the best smooth melt; avoid pre-grated as it can be grainy in sauce. A 50g finely grated piece yields about 1 cup volume.
  • Pasta Water: Essential to loosen and emulsify the sauce, ensuring it clings well to pasta. The starch in the water binds sauce fats, creating a creamy texture.
  • Warmed Bowls: Serve in warmed bowls (microwave 30 seconds for 1 bowl or 1 minute for 4 bowls) to keep the creamy pasta hot longer.
  • Leftovers: Sauce thickens nicely and keeps well in the fridge for 3-4 days. Reheat gently with a splash of water to loosen.

Find it online: https://recipebychef.com/penne-alla-vodka-recipe/