There is something truly magical about the creamy, tangy, and comforting flavors of a classic Penne alla Vodka Recipe. This dish brings together the richness of vodka-infused tomato sauce, velvety cream, and perfectly cooked penne pasta in a way that feels both indulgent and homey. Whether you’re cooking for a weeknight dinner or a cozy gathering with friends, this recipe effortlessly hits the spot, offering a balance of bold flavors and smooth texture that will quickly become a favorite in your culinary repertoire.
Ingredients You’ll Need
The beauty of this Penne alla Vodka Recipe is how simple but essential each ingredient is, working harmoniously to create a sauce that’s rich in flavor and lush in texture. From fresh garlic to creamy Parmesan, every component plays a key role in layering taste and color.
- Extra virgin olive oil: Provides a smooth, fruity base that sautés the aromatics perfectly.
- Yellow onion: Adds sweetness and depth when finely chopped and sautéed.
- Garlic cloves: Infuses the sauce with a fragrant, unmistakable aroma when minced fresh.
- Double-concentrated tomato paste: Gives the sauce its vibrant color and intense tomato flavor.
- Vodka: Brightens the sauce and helps meld the cream and tomato flavors beautifully.
- Canned whole tomatoes: The heart of the sauce, providing juicy texture and natural sweetness.
- Crushed red pepper flakes: Adds a gentle kick to balance the creamy base.
- Fine sea salt: Enhances all the flavors and seasons the pasta water perfectly.
- Heavy whipping cream: Brings a rich, silky texture to the sauce that’s truly irresistible.
- Parmesan cheese: Adds umami depth and a nutty finish, both in the sauce and as a garnish.
- Penne pasta: The ideal shape that cradles the sauce and offers a satisfying bite.
- Pasta cooking water: Used to loosen the sauce and help it cling better to the pasta.
- Fresh parsley or basil: Provides a fresh, herbaceous note and a pop of green for garnish.
How to Make Penne alla Vodka Recipe
Step 1: Sauté Aromatics
Begin by heating extra virgin olive oil in a coated dutch oven or non-reactive pot over medium heat. Sauté the finely chopped yellow onion until it’s soft and translucent, about 5 to 6 minutes. This step builds the flavor foundation. Next, add minced garlic and cook for just 30 seconds until it releases its wonderful fragrance, ensuring it doesn’t burn and become bitter.
Step 2: Build the Sauce Base
Stir in the double-concentrated tomato paste, letting it cook for a minute to deepen its flavor. Pour in the vodka and mix well, allowing it to cook down for about 2 minutes. This evaporates the alcohol while leaving behind a rich, nuanced taste that elevates the entire dish.
Step 3: Simmer the Tomatoes
Add the canned whole tomatoes along with the fine sea salt and crushed red pepper flakes to the pot. Use your spatula to gently mash the tomatoes, breaking them down into a sauce-like consistency. Let the sauce simmer on low heat, partially covered, for 15 minutes, stirring occasionally. This slow simmer lets the flavors meld beautifully and the sauce thicken perfectly. While this happens, get your pasta water boiling to coordinate timing.
Step 4: Cook the Pasta
Bring a large pot of water to a rolling boil and season it generously with sea salt—you want it to taste like the ocean for perfectly seasoned pasta. Add the penne and stir to prevent sticking. Cook until just al dente, then reserve half a cup of the starchy pasta water before draining. This reserved water is a secret weapon for achieving the perfect sauce texture.
Step 5: Creamy Finish
Slowly stir the heavy whipping cream into your simmered tomato sauce, creating a luxuriously creamy texture that balances the acidity of the tomatoes. Add in the Parmesan cheese, stirring until melted and smooth. Return the sauce to a gentle simmer to meld all the flavors together.
Step 6: Combine and Serve
Toss the cooked penne directly into the sauce pot. Add the reserved pasta water a tablespoon or two at a time to loosen the sauce as needed and help it cling evenly to each piece of pasta. Taste and adjust salt if necessary. Serve the dish warm, garnished with extra Parmesan and freshly chopped parsley or basil for a fresh pop of color and flavor.
How to Serve Penne alla Vodka Recipe
Garnishes
The perfect finishing touch to this Penne alla Vodka Recipe is a scattering of finely grated Parmesan cheese and a handful of fresh parsley or basil leaves. These garnishes not only enhance the presentation but also add bright and savory notes that cut through the creamy sauce beautifully.
Side Dishes
Pair this pasta with a crisp green salad dressed with lemon vinaigrette for a refreshing contrast. Garlic bread or a crusty baguette also complements the dish wonderfully, providing something to soak up every last bit of that luscious sauce.
Creative Ways to Present
For a special dinner, serve the Penne alla Vodka Recipe in individual shallow bowls topped with a sprig of basil and a drizzle of good quality olive oil. You could even sprinkle some toasted pine nuts for added texture or add a side of roasted vegetables to bring extra color to your plate.
Make Ahead and Storage
Storing Leftovers
This Penne alla Vodka Recipe keeps well when stored in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making leftovers a real treat the next day.
Freezing
If you want to store leftovers longer, freeze your pasta in a freezer-safe container for up to two months. Keep in mind that the texture of the pasta can soften slightly after freezing, so it’s best enjoyed within this time frame for optimal freshness.
Reheating
When reheating, warm the pasta gently in a saucepan over low heat, adding a splash of water or cream to refresh the sauce’s creaminess. Stir frequently to ensure even heating without breaking down the pasta too much, so you get that perfect, saucy consistency every time.
FAQs
Can I use a different type of pasta for Penne alla Vodka Recipe?
Absolutely! While penne and rigatoni are traditional and hold the sauce beautifully, you can use other tubular or shaped pastas like ziti or farfalle. The key is to choose a pasta that can catch the creamy sauce well.
Is the vodka flavor very strong in this dish?
Not at all. Most of the vodka cooks off during simmering, leaving behind subtle notes that enhance the sauce’s flavors without tasting overtly alcoholic. It adds depth to the sauce rather than an intense vodka punch.
Can I make this dish dairy-free?
Yes, for a dairy-free version, you can substitute heavy cream with coconut cream or a plant-based cream alternative and use nutritional yeast instead of Parmesan. The texture and taste will be slightly different but still delicious.
What’s the best way to prevent the pasta from sticking?
Stir the pasta frequently during the first few minutes of cooking and make sure to use plenty of salted water. Also, reserving some pasta water to add to your sauce helps the pasta stay saucy and prevents clumping.
Can I prepare the sauce in advance?
Definitely. The sauce can be prepared a day ahead and refrigerated, which often improves its flavor. Just reheat gently and add fresh cream and cheese when ready to serve for the best results.
Final Thoughts
If you’re looking to delight your taste buds with a dish that feels both luxurious and comforting, this Penne alla Vodka Recipe is a must-try. Its creamy tomato goodness, enriched by vodka’s subtle warmth, is a wonderful way to elevate a simple pasta night. Give it a go—you might just find your new favorite dinner to impress yourself and your guests alike!
Print
Penne alla Vodka Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This classic Penne alla Vodka recipe features a creamy tomato sauce infused with vodka, garlic, and a hint of red pepper flakes, tossed with perfectly cooked penne pasta and finished with Parmesan cheese and fresh herbs. It’s a comforting Italian-American favorite that’s easy to make and perfect for a weeknight dinner or special occasion.
Ingredients
Sauce Ingredients
- 3 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, finely chopped (about 1 cup)
- 4 garlic cloves, minced
- 3 Tbsp double-concentrated tomato paste
- 1/4 cup vodka
- 14 oz canned whole tomatoes
- 1/4 tsp crushed red pepper flakes (or to taste)
- 1/2 tsp fine sea salt (plus more for pasta water)
- 3/4 cup heavy whipping cream
- 1/2 cup Parmesan cheese, grated (plus more for serving)
Pasta
- 1 lb penne pasta (or rigatoni)
- 1/2 cup pasta cooking water (reserved as needed)
Garnish
- Fresh parsley or basil leaves, torn or chopped
Instructions
- Sauté Aromatics: In a coated Dutch oven or non-reactive pot, heat olive oil over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until softened, stirring occasionally. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Tomato Paste and Vodka: Stir in the double-concentrated tomato paste and pour in the vodka. Stir constantly for about 2 minutes to allow most of the vodka to evaporate.
- Add Tomatoes and Simmer: Add the canned whole tomatoes along with salt and crushed red pepper flakes. Use a spatula to mash the tomatoes into smaller pieces. Partially cover and simmer the sauce over low heat for 15 minutes, stirring occasionally. Meanwhile, start cooking the pasta.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and stir occasionally to prevent sticking. Cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Finish Sauce: Stir the heavy whipping cream into the simmering tomato sauce. Add the grated Parmesan cheese and return the sauce to a gentle simmer until the cheese melts and the sauce is creamy.
- Combine Pasta and Sauce: Add the cooked pasta directly into the sauce. Gradually add the reserved pasta water, a couple of tablespoons at a time, to loosen the sauce and help it coat the pasta evenly. Adjust seasoning with additional salt as needed.
- Serve: Plate the Penne alla Vodka and garnish with extra Parmesan cheese and torn or chopped fresh parsley or basil leaves. Serve immediately.
Notes
- Use good quality vodka for the best flavor.
- Adjust crushed red pepper flakes based on your preferred spice level.
- Reserve pasta water as it helps achieve a silky sauce consistency.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Freshly grated Parmesan melts better than pre-grated cheese.
