Description
Penne alla Vodka is a creamy and flavorful pasta dish featuring al dente penne tossed in a rich vodka tomato cream sauce infused with garlic, onion, and parmesan. This classic Italian-American recipe balances tangy tomato paste with smooth cream and a touch of vodka to create a comforting and elegant meal perfect for dinner.
Ingredients
Scale
Pasta
- 500 g penne or ziti
- 2 tsp kosher 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/thickened cream
- 1/3 cup vodka (or chicken stock for alcohol-free)
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp kosher salt
- Pinch black pepper
- 50 g freshly grated parmesan, plus more for serving
- 1/2 cup pasta cooking water
- 2 tsp finely chopped parsley for serving (optional)
Instructions
- Cook pasta: Bring a large pot of water to a boil, adding 2 tsp kosher salt. Cook the penne until al dente according to package instructions. Just before draining, stir the pasta vigorously and reserve 1 cup of the starchy cooking water. Drain the pasta and set aside.
- Prep sauce base: Heat 1 1/2 tbsp olive oil in a large pan over medium-high heat. Add finely diced onion and minced garlic and sauté for 1 1/2 minutes until translucent and fragrant.
- Add tomato paste: Stir in 1/2 cup tomato paste and cook, stirring constantly, for 2 minutes until it darkens in color. Reduce heat if it starts to stick or burn.
- Make vodka cream sauce: Pour in 1 1/4 cups heavy cream and stir to combine thoroughly with the tomato paste. Add red pepper flakes, 3/4 tsp salt, a pinch of black pepper, and 1/3 cup vodka. Simmer on low heat for 3 minutes, stirring regularly to blend flavors.
- Incorporate parmesan: Stir 50 g freshly grated parmesan into the sauce until melted. Turn off the heat and keep the sauce warm while you prepare the pasta for tossing.
- Toss pasta and sauce: Return the sauce to medium heat. Add the drained pasta and 1/2 cup of reserved pasta water to the sauce. Stir vigorously for 1 to 1 1/2 minutes until the pasta is coated evenly in a rust-colored creamy sauce. Add more pasta water as needed to loosen the sauce.
- Serve: Plate immediately into warmed bowls. Garnish with extra parmesan and a sprinkle of finely chopped parsley if desired. Serve with garlic bread and a fresh Italian salad for a classic trattoria experience.
Notes
- Use regular tomato paste; double concentrated is fine but no need to increase quantity.
- Low fat cream can be substituted and will reduce calories by about 95 per serving, though the sauce may be slightly less thick.
- Vodka adds depth without alcohol flavor. For alcohol-free, substitute chicken stock or broth.
- Use freshly grated parmesan for best results; pre-grated can make sauce grainy.
- Reserve pasta cooking water to help the sauce cling better and to adjust sauce consistency.
- Reheat leftovers in the microwave with a splash of water and stir well to loosen sauce.
- Warming bowls before serving helps keep creamy pasta warm longer.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg
