Description
Penne alla Vodka is a rich and creamy Italian-American pasta dish featuring a luscious tomato and vodka sauce blended with heavy cream, garlic, and parmesan cheese. This comforting recipe is easy to prepare and perfect for a flavorful weeknight dinner or a cozy gathering, with the vodka adding a subtle depth and floral note without overpowering the sauce.
Ingredients
Scale
Pasta
- 500g / 1 lb penne or ziti (rigatoni also works, or any other pasta)
- 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 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
To Serve
- 2 tsp parsley, finely chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne or ziti and cook until al dente, according to package instructions. Reserve at least 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
- Prepare the Sauce Base: In a large skillet or saucepan, heat the olive oil 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, being careful not to burn it.
- Add Tomato Paste: Stir in the tomato paste and cook it off for 2-3 minutes, stirring frequently. This helps to deepen the flavor and reduce sourness in the sauce.
- Deglaze with Vodka: Pour in the vodka (or chicken stock for alcohol-free) and cook for 2 minutes, allowing the alcohol to evaporate and meld flavors.
- Add Cream and Seasonings: Stir in the heavy cream, red pepper flakes (if using), cooking salt, and black pepper. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly.
- Combine Pasta and Sauce: Add the cooked pasta into the sauce, tossing to coat evenly. Add reserved pasta cooking water a little at a time if needed to loosen the sauce and achieve desired consistency.
- Add Parmesan: Stir in the freshly grated parmesan cheese until melted and incorporated, giving the sauce a creamy, cheesy richness.
- Serve: Spoon the pasta into serving bowls or plates. Garnish with extra parmesan and chopped parsley if desired. Enjoy immediately for the best flavor and texture.
Notes
- This recipe became viral several years ago and is beloved for using a whole packet of pasta and a tub of tomato paste, minimizing waste and simplifying preparation.
- Cooking off the tomato paste enhances the sauce’s flavor by reducing sourness and concentrating its taste.
- Vodka adds depth and subtle floral notes to the sauce without making it taste boozy; it can be substituted with chicken stock or broth for an alcohol-free version.
- Using freshly grated parmesan cheese is key to a creamy, flavorful sauce.
- Adjust salt in the recipe depending on the saltiness of your pasta water and cheese to avoid oversalting.
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
