Description
Penne alla Vodka is a creamy, comforting pasta dish featuring penne cooked al dente and tossed in a luscious tomato and vodka-infused cream sauce. This recipe balances the subtle floral notes of vodka with rich tomato paste and parmesan, creating a crowd-pleasing Italian-American classic that’s easy to prepare in about 20 minutes.
Ingredients
Scale
For the Pasta
- 500g / 1 lb penne or ziti (rigatoni is also a favorite, or any other pasta)
- 2 tsp cooking salt / kosher salt (for pasta cooking water)
For the 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 option)
- 1/2 tsp red pepper flakes (chilli flakes), 100% optional
- 3/4 tsp cooking salt / kosher salt (halve if using table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan, plus more for serving
- 1/2 cup+ pasta cooking water (reserved from cooking pasta)
For Serving
- 2 tsp parsley, finely chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the penne or ziti. Cook according to package instructions until al dente, usually about 10-12 minutes. Reserve at least 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté Aromatics: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent and soft, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn the garlic.
- Cook Tomato Paste: Stir in the tomato paste and cook it in the pan with the onions and garlic for about 2 minutes. This step helps lift the flavor and reduce sourness by cooking off the raw tomato taste.
- Add Vodka and Simmer: Pour in the vodka (or chicken stock/broth for alcohol-free version). Let it simmer for 2-3 minutes to cook off the alcohol and blend the flavors. This process also deglazes the pan.
- Finish the Sauce: Reduce heat to low and stir in the heavy cream. Add red pepper flakes (if using), cooking salt, and black pepper. Simmer gently for 3-4 minutes until the sauce thickens slightly and becomes creamy.
- Toss Pasta with Sauce: Add the drained pasta to the sauce along with about 1/2 cup or more of the reserved pasta cooking water to loosen the sauce as needed. Stir in the freshly grated parmesan until melted and the sauce coats the pasta beautifully.
- Serve and Garnish: Divide the pasta among plates or bowls, garnish with additional parmesan and finely chopped parsley if desired. Serve immediately for best texture and flavor.
Notes
- This was a viral pasta recipe about 5 years ago but remains a timeless favorite for its rich, creamy vodka-infused tomato sauce.
- Using a good quality tomato paste and cooking it off really enhances the flavor and cuts sourness.
- Vodka adds depth and subtle floral notes without tasting boozy; can substitute with chicken stock or broth for an alcohol-free version.
- Adding pasta cooking water helps loosen the sauce and allows it to cling to the pasta better.
- Serve with extra parmesan on the side for guests who want more cheese.
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
