Description
Penne alla Vodka is a creamy, comforting Italian-American pasta dish featuring penne pasta tossed in a rich tomato and vodka-infused cream sauce. The vodka adds depth and a subtle floral note without any boozy taste, making this dish a perfect balance of tangy tomato, spicy red pepper flakes, and velvety cream, topped with freshly grated Parmesan and a sprinkle of parsley. This quick and easy recipe serves 4 to 5 people in about 20 minutes and uses simple pantry ingredients for a flavorful weeknight meal.
Ingredients
Scale
Pasta
- 500g / 1 lb penne or ziti (rigatoni is also a favorite)
- 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 version)
- 1/2 tsp red pepper flakes (chilli flakes), 100% optional
- 3/4 tsp cooking salt / kosher salt (halve if using table salt)
- Pinch of 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
- Cook the Pasta: Bring a large pot of water to a boil and add 2 tsp of kosher salt. Cook the penne or preferred pasta according to package instructions until al dente. Reserve at least 1/2 cup of pasta cooking water before draining.
- Sauté the Aromatics: While the pasta cooks, heat 1 1/2 tbsp olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Tomato Paste: Add 1/2 cup tomato paste to the skillet and cook, stirring frequently, for about 2-3 minutes. This cooking off step removes raw sourness and enhances the tomato flavor.
- Deglaze with Vodka: Pour in 1/3 cup vodka (or chicken broth for an alcohol-free version) to deglaze the pan. Let it simmer for about 2 minutes to cook off the alcohol and concentrate the flavor.
- Add Cream and Seasonings: Stir in 1 1/4 cups heavy cream, 1/2 tsp red pepper flakes (optional), 3/4 tsp kosher salt, and a pinch of black pepper. Bring the sauce to a gentle simmer, stirring frequently, until it’s slightly thickened, about 4-5 minutes.
- Combine Pasta and Sauce: Add the drained pasta into the sauce skillet and toss to coat well. If the sauce is too thick, add reserved pasta cooking water a little at a time to loosen it until desired consistency is reached.
- Finish with Parmesan: Stir in 50g freshly grated Parmesan cheese until melted and fully incorporated, creating a creamy, cheesy coating.
- Serve: Divide the pasta among plates or bowls. Garnish with extra Parmesan cheese and finely chopped parsley if desired. Serve immediately for the best flavor and texture.
Notes
- The recipe video is included above for visual guidance.
- Using vodka adds a floral depth without a boozy taste, enhancing the sauce’s complexity.
- Cooking off the tomato paste removes raw sourness and intensifies flavor, making regular tomato paste as good as double-concentrate versions.
- Substitute chicken stock for vodka for an alcohol-free version without sacrificing flavor.
- Save pasta water to adjust sauce consistency for perfectly creamy pasta.
- Use freshly grated Parmesan for the best flavor and melting quality.
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
