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
Scale
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.
