Description
Penne alla Vodka is a creamy, comforting Italian pasta dish featuring al dente penne or ziti tossed in a rich tomato and vodka cream sauce. The sauce is made by sautéing garlic and onion, cooking tomato paste to deepen its flavor, then simmering with heavy cream, vodka, and parmesan. A hint of red pepper flakes adds mild heat. This classic Italian-American dish is perfect for a cozy dinner and is best served immediately with extra parmesan and fresh parsley.
Ingredients
Scale
Pasta
- 500 g penne or ziti
- 2 tsp kosher salt, for pasta cooking water
- 1/2 cup+ reserved pasta cooking 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 cream
- 1/3 cup vodka
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp kosher salt
- Pinch black pepper
- 50 g freshly grated parmesan cheese
To Serve
- 2 tsp parsley, finely chopped (optional)
- Extra parmesan for dusting
Instructions
- Cook Pasta: Bring a large pot of water to boil with 2 tsp kosher salt. Add the penne and cook according to package instructions until al dente. Just before draining, stir well to agitate starch and reserve about 1 cup of pasta cooking water. Drain pasta and set aside.
- Prepare Sauce Base: Heat 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 but not browned.
- Cook Tomato Paste: Add tomato paste to the pan and cook, stirring constantly for about 2 minutes until it darkens in color. Lower heat if it sticks or burns.
- Add Cream and Seasonings: Pour in the heavy cream and stir well to incorporate the tomato paste. Then add red pepper flakes (if using), 3/4 tsp kosher salt, black pepper, and vodka. Reduce the heat to low and simmer gently for 3 minutes, stirring frequently.
- Incorporate Parmesan: Stir freshly grated parmesan cheese into the sauce until melted and smooth. Turn off the heat and keep sauce warm.
- Toss Pasta with Sauce: Return the pan to medium heat, add cooked pasta and about 1/2 cup reserved pasta water. Toss and stir for 1 to 1 1/2 minutes to coat pasta evenly with the sauce. Add more pasta water if needed to loosen sauce to desired consistency.
- Serve: Serve immediately in warmed bowls, garnished with extra parmesan and finely chopped parsley. Best enjoyed with garlic bread and a fresh Italian salad.
Notes
- Use regular tomato paste; double concentrate is fine but adjust seasoning if needed.
- Heavy cream gives best richness but low fat cream or single cream can be substituted for a lighter option.
- Vodka adds flavor depth without strong alcohol taste; use chicken stock or dry white wine for alcohol-free versions.
- Freshly grated parmesan melts smoothly unlike pre-grated powders which can be grainy.
- Reserve pasta cooking water to help emulsify sauce and improve texture.
- Warmed bowls help keep creamy pastas warm longer.
- Leftovers keep well refrigerated for 3 to 4 days; reheat gently with added water to loosen sauce if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
