Penne Alla Vodka Recipe

Penne Alla Vodka is a creamy, indulgent pasta dish that balances rich tomato sauce with a hint of vodka’s sharp elegance. The velvety texture of the sauce clings perfectly to al dente penne, creating a harmonious bite every time. With just 15 minutes of prep and 45 minutes of cooking, this recipe transforms simple ingredients into a restaurant-worthy meal. The flavors are robust yet comforting, with a touch of garlic, a splash of cream, and a sprinkle of Parmesan adding depth and warmth.

This dish is a crowd-pleaser, offering a satisfying blend of tangy, savory, and slightly sweet notes in every forkful. The 580 calories per serving are well worth it, delivering a hearty, nutrient-packed meal that’s perfect for sharing. Whether it’s a cozy weeknight dinner or a special occasion, Penne Alla Vodka promises to delight your taste buds and leave you craving more. Its vibrant red hue and aromatic allure make it as visually appealing as it is delicious.

Ingredients for Penne Alla Vodka

• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons unsalted butter
• 1 cup (140 g) finely chopped yellow onion (about 1 medium onion)
• 1 Tablespoon minced garlic
• ⅓ cup (80 ml) vodka
• 2 Tablespoons tomato paste
• 1 teaspoon Italian seasoning
• ¾ teaspoon table salt
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes (increase to ½ teaspoon for a spicier pasta)
• 28 oz (794 g) can whole peeled tomatoes (may substitute crushed tomatoes; do not drain)
• 1 cup (265 ml) + 2 Tablespoons heavy cream
• ¼ cup (20 g) grated parmesan (freshly grated preferred), plus additional for serving
• 16 oz (453 g) penne pasta
• 2 Tablespoons finely sliced fresh basil

Step-by-Step Instructions

1. Heat 2 Tablespoons extra virgin olive oil and 2 Tablespoons unsalted butter in a large pot over medium heat until the butter is melted and the pan is hot.
2. Add 1 cup (140 g) finely chopped yellow onion and cook, stirring, until softened (about 3-5 minutes).
3. Add 1 Tablespoon minced garlic and cook until fragrant (about 30 seconds).
4. Pour in ⅓ cup (80 ml) vodka and cook, scraping the bottom of the pot, until the vodka is reduced by about half and the alcohol smell dissipates (about 2-3 minutes).
5. Add 2 Tablespoons tomato paste, 1 teaspoon Italian seasoning, ¾ teaspoon table salt, ½ teaspoon ground black pepper, and ¼ teaspoon red pepper flakes. Cook, stirring, until the mixture is smooth and the tomato paste is well incorporated (about 1-2 minutes).
6. Add 28 oz (794 g) can whole peeled tomatoes, breaking them up with a spatula or spoon.
7. Drizzle in 1 cup (265 ml) + 2 Tablespoons heavy cream and stir until well-combined. Use an immersion blender to puree the sauce until smooth (or transfer to a blender, puree, and return to the pot).
8. Reduce heat and simmer the sauce for at least 30 minutes, stirring occasionally. While the sauce simmers, prepare the pasta.
9. Cook 16 oz (453 g) penne pasta in well-salted water according to package instructions. Reserve 1 cup of pasta water before draining.
10. Add the cooked, drained pasta to the pot with a splash of reserved pasta water. Stir in ¼ cup (20 g) grated parmesan and 2 Tablespoons finely sliced fresh basil. Simmer over low heat, adding more reserved pasta water if the mixture becomes too thick.
11. Serve topped with additional grated parmesan and fresh basil, if desired.

Perfect Pairings: Serving Suggestions

Serve your Penne Alla Vodka with a side of garlic bread or a crisp Caesar salad for a complete meal. For a touch of elegance, pair it with a glass of Chianti or Pinot Grigio to complement the rich flavors of the sauce.

Leftovers Made Easy: Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or reserved pasta water to the sauce, then warm it gently on the stovetop or in the microwave, stirring occasionally to maintain its creamy texture.

Spice It Up: Recipe Variations

For a spicier kick, increase the red pepper flakes to ½ teaspoon or add a pinch of cayenne. If you’re feeling adventurous, toss in some cooked shrimp or grilled chicken for a protein-packed twist. Vegetarians can swap the heavy cream for coconut cream for a dairy-free alternative.

Time-Saving Hacks

To save time, use crushed tomatoes instead of whole peeled tomatoes—no need to break them up! You can also prep the onion and garlic ahead of time and store them in the fridge until you’re ready to cook. Multitask by simmering the sauce while the pasta cooks to streamline the process.

Essential Equipment Tips

An immersion blender is a game-changer for achieving a smooth sauce, but if you don’t have one, a regular blender works just fine. Make sure to use a large pot to comfortably accommodate both the sauce and pasta when combining them. A microplane grater is ideal for freshly grating parmesan for maximum flavor.

Penne Alla Vodka

Rahat

Penne Alla Vodka is a creamy, indulgent pasta dish that balances rich tomato sauce with a hint of vodka’s sharp elegance. With just 15 minutes of prep and 45 minutes of cooking, this recipe transforms simple ingredients into a restaurant-worthy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings 6 servings

Calories 580 kcal

Ingredients

  

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• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons unsalted butter
• 1 cup finely chopped yellow onion (about 1 medium onion)
• 1 Tablespoon minced garlic
• ⅓ cup vodka
• 2 Tablespoons tomato paste
• 1 teaspoon Italian seasoning
• ¾ teaspoons table salt
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes increase to ½ teaspoon for a spicier pasta
• 28 oz can whole peeled tomatoes may substitute crushed tomatoes (do not drain)
• 1 cup + 2 Tablespoons heavy cream
• ¼ cup grated parmesan plus additional for serving (freshly grated preferred)
• 16 oz penne pasta
• 2 Tablespoons finely sliced fresh basil

Instructions

 

• Heat oil and butter in a large pot over medium heat until butter is melted and pan is hot.
• Add onion and cook, stirring, until softened (about 3-5 minutes).
• Add garlic and cook until fragrant (about 30 seconds).
• Add vodka and cook, scraping the bottom of the pot, until vodka is reduced by about half and you no longer get slapped in the face by the smell of alcohol if you whiff the steam.
• Add tomato paste, Italian seasoning, salt, pepper, and red pepper flakes and cook, stirring, until mixture is smooth and tomato paste is well incorporated.
• Add whole tomatoes, breaking them up with your spatula or spoon.
• Drizzle in cream and stir until well-combined. Use your immersion blender to puree the sauce until smooth (if you don’t have an immersion blender, transfer sauce to a blender and puree there, then return to the pot).
• Reduce heat and simmer for at least 30 minutes, stirring occasionally. Prepare pasta while mixture simmers.
• Cook penne pasta in well-salted water according to package instructions. When finished cooking, reserve 1 cup of pasta water before draining.
• Add cooked, drained pasta to pot with a splash of reserved pasta water and add grated parmesan and sliced basil. Stir well and continue to simmer over low heat. If mixture becomes too thick, add additional reserved pasta water as needed (you won’t need the full cup, but I like to have spare water for leftovers the next day).
• Serve, topped with additional grated parmesan and fresh basil if desired.

Nutrition

Calories: 580kcalCarbohydrates: 68gProtein: 14gFat: 25gSaturated Fat: 13gCholesterol: 58mgSodium: 614mgPotassium: 572mgFiber: 5gSugar: 8gVitamin A: 1039IUVitamin C: 16mgCalcium: 139mgIron: 3mg

Keyword creamy tomato, Italian pasta, Parmesan cheese, penne, vodka sauce

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