Description
Penne alla Vodka is a creamy, slightly spicy pasta dish that combines tender penne pasta with a rich sauce made from tomato paste, heavy cream, a splash of vodka, garlic, and red pepper flakes. This recipe delivers comforting flavors with a hint of depth from vodka, perfect for a quick yet indulgent weeknight meal.
Ingredients
Scale
Pasta
- 500g / 1 lb penne or ziti (rigatoni also works)
- 2 tsp cooking salt / kosher salt (for pasta cooking water)
Sauce
- 1 1/2 tbsp olive oil
- 1/2 small onion, finely diced
- 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)
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp cooking salt / kosher salt (reduce by half if using table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan, plus more 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 or ziti pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining the pasta.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely diced onion and cook gently until softened, about 3-4 minutes. Add the finely minced garlic and sauté for another 30 seconds until fragrant, being careful not to burn the garlic.
- Cook Tomato Paste: Add the tomato paste to the skillet and stir well to combine with the onions and garlic. Cook it out for 1-2 minutes, stirring frequently, to deepen the flavor and reduce sourness.
- Add Vodka and Simmer: Pour in the vodka and stir well, allowing it to cook off for about 2 minutes to meld flavors and reduce the alcohol sharpness. If making alcohol-free, substitute with chicken stock or broth.
- Add Cream and Season: Lower the heat and pour in the heavy cream. Stir to combine and let the sauce gently simmer until it’s slightly thickened, about 3-5 minutes. Season with red pepper flakes (if using), 3/4 tsp salt, and a pinch of black pepper.
- 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, stir in reserved pasta cooking water a little at a time until desired consistency is reached.
- Add Parmesan: Remove the skillet from heat and stir in freshly grated parmesan cheese, mixing until melted and the sauce is creamy.
- Serve and Garnish: Plate the pasta and optionally sprinkle with finely chopped parsley and additional parmesan cheese. Serve immediately while hot.
Notes
- This recipe was a viral sensation about five years ago for good reason — the vodka adds a floral depth without a boozy taste.
- Cooking out the tomato paste enhances the flavor by cutting its sourness, delivering a richer sauce experience.
- You can substitute vodka with chicken stock or broth for a non-alcoholic version without sacrificing taste too much.
- Using freshly grated parmesan is key for creaminess and depth of flavor; pre-grated cheese won’t melt as well.
- The reserved pasta water helps adjust the sauce consistency perfectly without diluting flavor.
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
