Penne alla Vodka is a delightful classic Italian-American dish that combines rich tomato sauce, cream, and a subtle kick of vodka, all tossed with perfectly cooked penne.
It’s simple, vegetarian-friendly, and perfect for a cozy dinner at home. Follow this easy, step-by-step recipe to create a comforting bowl of pasta that will impress anyone at the table.
Ingredients (Serves 4)
Pantry Staples:
- 12 oz (340 g) penne pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, for a mild heat)
- 1/2 cup (120 ml) vodka
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Fresh Ingredients:
- 1 can (14 oz/400 g) crushed San Marzano tomatoes
- A handful of fresh basil leaves, roughly chopped
Step-by-Step Instructions
1. Boil the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the penne and cook according to the package instructions until it’s al dente.
Reserve about one cup of pasta water before draining, as this will help you adjust the sauce’s consistency later.
2. Sauté the Aromatics
While the pasta cooks, heat olive oil and butter in a large, deep skillet over medium heat. Once the butter melts and begins to foam, toss in the diced onion.
Sauté for about 5 minutes, stirring often, until the onion becomes translucent and fragrant.
Next, add the minced garlic and red pepper flakes. Cook for another minute, being careful not to burn the garlic.
3. Deglaze with Vodka
Pour the vodka into the skillet with the aromatics. Let it simmer for 3–4 minutes, stirring occasionally, to allow the alcohol to cook off.
This step enhances the dish with a subtle depth of flavor without being overpowering.
4. Add Tomatoes and Simmer
Stir in the crushed tomatoes, ensuring everything is well combined. Season with a pinch of salt and pepper.
Reduce the heat to low, cover the skillet, and let the sauce simmer for about 10–12 minutes. This helps the flavors meld beautifully.
5. Incorporate the Cream
Once the tomato sauce has thickened slightly, slowly pour in the heavy cream. Stir continuously to create a silky, pink-hued sauce. Adjust the seasoning with more salt and pepper if needed.
6. Combine Pasta and Sauce
Add the cooked penne directly into the skillet with the sauce. Use a gentle tossing motion to coat every piece of pasta evenly. If the sauce feels too thick, gradually add the reserved pasta water, one tablespoon at a time, until the consistency feels just right.
7. Garnish and Serve
Turn off the heat and sprinkle in the grated Parmesan cheese, stirring until it melts into the sauce. Top with fresh basil for a burst of flavor and color. Serve immediately with extra Parmesan on the side for those who can’t get enough of its cheesy goodness.
Tips for Perfect Penne alla Vodka
- Use Quality Tomatoes: San Marzano tomatoes deliver a sweet, rich flavor that elevates the sauce.
- Skip Pre-Grated Cheese: Grate your Parmesan fresh for the best taste and texture.
- Experiment with Heat Levels: Adjust red pepper flakes to your preferred spice level or omit them for a milder version.
- Go Gluten-Free: Substitute penne with gluten-free pasta for a coeliac-friendly dish.
Pairings and Storage
Pair your Penne alla Vodka with a simple green salad or garlic bread for a complete meal. Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain its creamy consistency.
Penne alla Vodka is more than just a pasta dish — it’s a hug in a bowl. Whether you’re cooking for a loved one or treating yourself, this recipe is sure to become a go-to favorite.
