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vegetarian penne alla vodka recipe

Vegetarian Penne alla Vodka

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.
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Servings: 4 servings
Ingredients Method

Ingredients
  

Pantry Staples
  • 12 oz penne pasta 340 g
  • 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 vodka 120 ml
  • 1 cup heavy cream 240 ml
  • 1/2 cup grated Parmesan cheese 50 g
  • Salt and freshly ground black pepper, to taste
Fresh Ingredients
  • 1 can crushed San Marzano tomatoes 14 oz/400 g
  • A handful of fresh basil leaves, roughly chopped

Method
 

Boil the Pasta
  1. 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.
  2. Reserve about one cup of pasta water before draining, as this will help you adjust the sauce’s consistency later.
Sauté the Aromatics
  1. 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.
  2. Sauté for about 5 minutes, stirring often, until the onion becomes translucent and fragrant.
  3. Next, add the minced garlic and red pepper flakes. Cook for another minute, being careful not to burn the garlic.
Deglaze with Vodka
  1. 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.
  2. This step enhances the dish with a subtle depth of flavor without being overpowering.
Add Tomatoes and Simmer
  1. Stir in the crushed tomatoes, ensuring everything is well combined. Season with a pinch of salt and pepper.
  2. Reduce the heat to low, cover the skillet, and let the sauce simmer for about 10–12 minutes. This helps the flavors meld beautifully.
Incorporate the Cream
  1. 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.
Combine Pasta and Sauce
  1. 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.
Garnish and Serve
  1. 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.