Craving a creamy, flavorful Italian dish that’s easy to make? This Penne alla Vodka recipe brings restaurant-quality taste to your kitchen with rich tomato sauce, a splash of vodka, and a silky finish. It’s quick, delicious, and pairs perfectly with everything—your family and friends will love it! Let’s get started on this irresistible Penne alla Vodka that’s ready in no time.
Why You’ll Love This Recipe
- Creamy, luxurious sauce with bold tomato flavor.
- Quick to prepare—ideal for weeknights or gatherings.
- Vodka adds depth without overpowering.
- Customizable spice and texture to your liking.
- Beats any jarred version by a mile.
Tools Needed
To whip up this Penne alla Vodka, you’ll need a few key kitchen tools. Missing anything? Visit Our Shop for quality essentials to make cooking a breeze!
- Dutch oven: Perfect for simmering the sauce (Serious Eats guide to top Dutch ovens).
- Large pot: For boiling the pasta.
- Knife and cutting board: To chop onions and garlic.
- Wooden spoon: For stirring the sauce smoothly.
- Colander: To drain the pasta while reserving water.
Ingredients
Here’s what you’ll need for this delicious Penne alla Vodka (serves 4-6):
- ¼ cup (60ml) olive oil
- 1½ cups diced onion (2 small-medium onions)
- 4-6 cloves garlic, minced
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper
- Pinch of red pepper flakes
- 1 cup (240ml) vodka
- 2 tbsp tomato paste
- 1 (28 oz) can whole or crushed tomatoes
- ½ cup (120ml) heavy cream
- ½ cup grated Parmesan cheese (plus extra for garnish)
- 1 lb penne pasta
- Fresh basil leaves (optional garnish)
Directions
Follow these steps to make your Penne alla Vodka:
- Prep Veggies: Dice onions and mince garlic.
- Cook Aromatics: Heat olive oil in a Dutch oven over medium heat until shimmering. Add onions, ½ tsp salt, black pepper, and red pepper flakes. Sauté 5 minutes until softened. Add garlic and cook 2 minutes more.
- Add Vodka: Pour in vodka to deglaze, stirring to release browned bits. Simmer 5-7 minutes until reduced.
- Build the Sauce: Stir in tomato paste, then add tomatoes (crush whole ones by hand). Reduce to low, add 1 tsp salt, and simmer 25-30 minutes.
- Cook Pasta: Boil penne in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Finish Sauce: Off heat, stir in heavy cream and Parmesan until melted. Add pasta, tossing to coat. Thin with reserved pasta water if needed.
- Serve: Garnish with Parmesan and basil.
Expert Tips for Perfect Penne alla Vodka
- Use quality vodka—it enhances the flavor.
- Simmer long enough to meld the tastes.
- Reserve pasta water for a silky sauce.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Common Mistakes to Avoid
- Burning garlic: Add it after onions to keep it fragrant.
- Skipping the simmer: Reduces flavor depth.
- Overcooking pasta: Aim for al dente—it finishes in the sauce.
Variations
Make this Penne alla Vodka your own with these twists:
- Add cooked pancetta or bacon for smokiness.
- Use red pepper flakes generously for extra heat.
- Swap cream for half-and-half for a lighter sauce.
Storage and Reheating
- Storage: Refrigerate in an airtight container for 3-4 days.
- Reheating: Warm on the stove with a splash of water or cream.
- Freezing: Freeze sauce separately for up to 2 months; cook fresh pasta when serving.
FAQs
- Why vodka in the sauce?
It boosts tomato flavor and adds depth—alcohol cooks off. - Can I use crushed tomatoes?
Yes, for a smoother sauce—whole tomatoes give texture. - No vodka option?
Substitute with a splash of vinegar or skip it. - What pasta works best?
Penne holds the sauce well, but rigatoni’s great too. - Can I make it ahead?
Yes, prep sauce early and cook pasta fresh.
Conclusion
This Penne alla Vodka is a creamy, tomato-rich dish that’s simple yet feels gourmet. Perfect for a cozy dinner or impressing guests, it’s a must-try homemade classic. Grab your kitchen essentials at Our Shop and enjoy this Italian delight tonight!
