penne alla vodka recipe
The Best penne alla vodka recipe
What I love most about this dish is how versatile it is. It’s fancy enough for a dinner party but easy enough for a weeknight meal when you’re too tired to think. Plus, it’s one of those recipes that feels indulgent without being heavy. The vodka helps bring out the sweetness of the tomatoes, and the cream adds just enough richness without going overboard. And let’s be real—anything that gets my family to eat their veggies (even if they’re blended into the sauce) is a win in my book. It’s comfort food with a little extra something, and that’s why it’s always a hit.
Creamy Penne alla Vodka
A rich and velvety Italian-American pasta dish featuring a creamy tomato-vodka sauce. This indulgent recipe balances tangy tomatoes with smooth cream and a hint of spice for a restaurant-quality meal at home.
🥘Ingredients
- 12 oz (340g) penne pasta
- 1 tbsp salt (for pasta water)
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup (60ml) vodka
- 1 can (28 oz/800g) crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (120ml) heavy cream
- 1/4 cup (25g) grated Parmesan cheese, plus extra for serving
- 2 tbsp fresh basil, chopped
👨🍳Directions
-
1
Bring a large pot of water to a boil. Add 1 tbsp salt and cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. -
2
While the pasta cooks, heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. -
3
Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant, stirring constantly to avoid burning. -
4
Carefully pour in the vodka and simmer for 2-3 minutes, allowing the alcohol to cook off. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. -
5
Stir in the crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. -
6
Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Simmer for 2-3 minutes until the sauce is creamy and well combined. -
7
Add the drained penne pasta to the skillet and toss to coat evenly with the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. -
8
Garnish with fresh basil and extra Parmesan cheese. Serve immediately.
🔧Equipment
- Large pot
- Skillet or deep sauté pan
- Wooden spoon
- Colander
- Cheese grater
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Penne alla Vodka Works
❓ Frequently Asked Questions About Creamy Penne alla Vodka
1. What is penne alla vodka, and why is vodka used in the recipe?
Penne alla vodka is a creamy, tomato-based Italian-American pasta dish. Vodka is used in the recipe because it helps emulsify the sauce, enhancing the flavors of the tomatoes and cream. The alcohol also dissolves fat-soluble compounds in the tomatoes, releasing more flavor. Most of the alcohol cooks off during preparation, leaving behind a rich, velvety texture.
2. Can I make penne alla vodka without vodka?
Yes, you can omit the vodka, but the sauce may lack some depth and creaminess. If you prefer not to use alcohol, you can substitute it with a splash of pasta water or a teaspoon of lemon juice for acidity. Some recipes suggest using a small amount of white wine or chicken broth as an alternative, but the flavor won’t be exactly the same.
3. What type of pasta works best for penne alla vodka?
Penne is the traditional choice because its ridges and hollow shape hold the creamy sauce well. However, you can use other short pasta shapes like rigatoni, fusilli, or farfalle. Avoid long pasta like spaghetti, as it doesn’t pair as well with the thick, chunky sauce.
4. How do I make penne alla vodka creamier?
For a creamier sauce, use heavy cream or half-and-half instead of lighter dairy options. You can also add a tablespoon of butter at the end for extra richness. Another tip is to reserve some pasta water and stir it into the sauce to help it cling better to the noodles. Blending a portion of the sauce (before adding cream) can also create a smoother texture.
5. Can penne alla vodka be made ahead of time or frozen?
Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. Reheat it gently on the stove, adding a splash of water or cream to loosen it if needed. Avoid freezing the sauce if it contains cream, as it can separate and become grainy. If you must freeze it, omit the cream and add it fresh when reheating. Cooked pasta doesn’t freeze well, so it’s best to prepare it fresh when serving.
