Description
Penne alla Vodka is a creamy and flavorful Italian pasta dish featuring penne pasta tossed in a rich tomato and vodka cream sauce, enhanced with garlic, onions, parmesan, and a hint of red pepper flakes. This comforting dish is quick to prepare and perfect for a classic trattoria-style meal at home.
Ingredients
Scale
Pasta
- 500g / 1 lb penne or ziti
- 2 tsp kosher salt for pasta cooking water
Sauce
- 1 1/2 tbsp olive oil
- 1/2 small onion, finely diced
- 2 garlic cloves, finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste
- 1 1/4 cups heavy cream
- 1/3 cup vodka
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp kosher salt
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan cheese
- 1/2 cup+ reserved pasta cooking water
- 2 tsp parsley, finely chopped (optional, for serving)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until al dente. Just before draining, stir the pasta well to agitate the starch and reserve 1 cup of the pasta cooking water. Then drain the pasta.
- Sauté aromatics: Heat olive oil in a large skillet or pot over medium-high heat. Add the finely diced onion and minced garlic, cooking for 1 1/2 minutes until translucent and fragrant.
- Cook tomato paste: Stir in the tomato paste and cook constantly for 2 minutes until it darkens in color. Lower the heat if it starts to stick to the base of the pan.
- Make the sauce: Add the heavy cream and stir well to dissolve the tomato paste completely. Then add red pepper flakes, salt, black pepper, and vodka. Reduce heat to low and simmer for 3 minutes, stirring regularly to combine flavors.
- Finish sauce with parmesan: Stir in the grated parmesan cheese until fully melted and integrated, then turn off the heat until ready to toss.
- Toss pasta in sauce: Return the skillet to medium heat. Add the drained pasta and 1/2 cup of the reserved pasta water. Stir well for 1 to 1 1/2 minutes to coat the pasta evenly with the sauce, adding more pasta water as needed to loosen the sauce.
- Serve: Serve immediately in warmed pasta bowls with a dusting of extra parmesan and a sprinkle of chopped parsley. Optionally pair with garlic bread and an Italian salad for a complete meal.
Notes
- Use regular tomato paste; double concentrate is acceptable but not necessary.
- Heavy cream thickens the sauce best, but low-fat or single cream can be substituted for a lighter version with a small calorie adjustment.
- Vodka enhances flavor without strong alcohol taste; substitute chicken stock for alcohol-free option or dry white wine for deglazing.
- For children or those avoiding alcohol, add vodka earlier and simmer longer to reduce alcohol content or use stock instead.
- Use freshly grated parmesan with a fine grater for smooth incorporation; pre-grated is not recommended.
- Reserve pasta water to emulsify and improve sauce texture and adherence to pasta.
- Warm pasta bowls prolong the temperature and enjoyment of the creamy sauce.
- Leftovers keep well up to 4 days in the fridge; reheat in microwave with a splash of water to loosen sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 75 mg
