Description
Penne alla Vodka is a classic Italian-American pasta dish featuring a creamy tomato and vodka sauce that’s rich, flavorful, and easy to prepare. The sauce combines sautéed garlic and onion with tomato paste, heavy cream, and vodka, then finishes with freshly grated parmesan for a luscious coating on perfectly cooked penne pasta. This comforting main course is perfect for a quick weeknight dinner or an elegant trattoria-style meal at home.
Ingredients
Scale
Pasta
- 500 g penne or ziti
- 2 tsp cooking salt for pasta water
Sauce
- 1 1/2 tbsp olive oil
- 1/2 small onion, finely diced
- 2 garlic cloves, finely minced
- 1/2 cup (140 g) tomato paste
- 1 1/4 cups heavy cream
- 1/3 cup vodka
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp cooking salt
- Pinch black pepper
- 50 g freshly grated parmesan
- 1/2 cup pasta cooking water
- 2 tsp finely chopped parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of water to a boil with 2 tsp of cooking salt. Add the penne and cook according to the package instructions until al dente. Before draining, stir the pasta to release starch and reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Sauté Aromatics: Heat 1 1/2 tbsp olive oil in a large pan over medium-high heat. Add the finely diced onion and minced garlic and sauté for 1 1/2 minutes until translucent and fragrant.
- Cook Tomato Paste: Add 1/2 cup tomato paste to the pan and cook, stirring constantly, for 2 minutes until it darkens slightly. Reduce heat if it starts to stick to the pan’s base.
- Make Sauce: Stir in 1 1/4 cups heavy cream, mixing thoroughly to dissolve the tomato paste. Add 1/2 tsp red pepper flakes (if using), 3/4 tsp cooking salt, a pinch of black pepper, and 1/3 cup vodka. Simmer gently on low heat for 3 minutes, stirring regularly.
- Add Cheese: Stir in the 50 g freshly grated parmesan until it melts smoothly into the sauce, then turn off the heat and keep the sauce warm.
- Toss Pasta in Sauce: Return the pan to medium heat, add the drained pasta and 1/2 cup reserved pasta cooking water to the sauce. Stir and toss continuously for 1 to 1 1/2 minutes until the pasta is evenly coated with the sauce. Add extra pasta water if needed to loosen the sauce.
- Serve: Serve immediately in warmed pasta bowls, topped with extra parmesan and a sprinkle of chopped parsley if desired. Accompany with garlic bread and a fresh Italian salad for a complete meal.
Notes
- Tomato paste: Use regular or double-concentrate tomato paste; the slight weight difference won’t affect the flavor significantly.
- Cream: Heavy cream is best for richness, but low-fat cream or single cream works well too with the parmesan and pasta water thickening the sauce.
- Vodka: Adds depth without alcohol taste; for alcohol-free, substitute chicken stock or dry white wine for deglazing.
- Parmesan: Use freshly grated cheese for a smooth sauce; pre-grated cheeses can cause graininess.
- Pasta water: Essential to thicken and emulsify the sauce, helping it cling nicely to the pasta.
- Warmed pasta bowls help keep the creamy pasta hot longer.
- Leftovers store well for 3-4 days in the fridge and reheat best with a splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 95 mg
