Description
Penne alla Vodka is a creamy, flavorful Italian-American pasta dish featuring a rich tomato and vodka sauce blended with heavy cream and topped with freshly grated Parmesan. This recipe uses simple, everyday ingredients to create a luxurious, comforting meal perfect for weeknights or special occasions.
Ingredients
Scale
Pasta
- 500g (1 lb) penne or ziti (rigatoni can also be used)
- 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 preferred)
- 2 garlic cloves, finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy cream (UK: double cream)
- 1/3 cup vodka (or chicken stock/broth for alcohol-free version)
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp cooking salt (kosher salt; halve if using table salt)
- Pinch of black pepper
- 50g (1 loosely packed cup) freshly grated Parmesan cheese (plus extra for serving)
- 1/2 cup plus reserved pasta cooking water
Garnish
- 2 tsp parsley, finely chopped (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions, usually about 9-11 minutes. Reserve about 1/2 cup of pasta cooking water before draining and set pasta aside.
- Sauté aromatics: While pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent and softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, stirring frequently to prevent burning.
- Cook the tomato paste: Add the tomato paste to the skillet and cook, stirring constantly, for 2-3 minutes. This step helps to caramelize the paste, lifting flavors and cutting sourness.
- Deglaze with vodka: Carefully pour in the vodka and stir, allowing the alcohol to cook off for about 2 minutes. If making an alcohol-free version, use chicken stock or broth instead and simmer briefly.
- Add cream and seasoning: Lower the heat and stir in the heavy cream. Add the red pepper flakes (if using), salt, and black pepper. Let the sauce simmer gently for 3-4 minutes until well combined and slightly thickened.
- Combine pasta and sauce: Add the drained pasta directly to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to a creamy consistency.
- Finish with Parmesan: Stir in the freshly grated Parmesan cheese until melted and incorporated. Adjust seasoning to taste if needed.
- Serve: Plate the pasta and garnish with finely chopped parsley and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- The vodka adds depth and subtle floral notes without a boozy taste.
- Cooking the tomato paste before adding liquid greatly enhances the flavor and balances the acidity.
- You can substitute vodka with chicken stock or broth to keep the dish alcohol-free.
- Using freshly grated Parmesan cheese dramatically improves flavor and texture.
- Reserve pasta cooking water to adjust sauce consistency as needed.
- This dish became a viral pasta trend and remains a beloved classic.
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
