Want to bring a taste of Italy to your kitchen? This Penne alla Vodka recipe delivers a creamy, tomato-rich sauce that’s bursting with flavor and surprisingly easy to make! With a luxurious texture and a hint of vodka’s magic, this dish pairs perfectly with everything from a simple salad to a glass of wine. Ready in no time, Penne alla Vodka will elevate your home-cooked meals to restaurant status. Let’s get started!
Why You’ll Love This Recipe
- Creamy, silky sauce with deep tomato flavor.
- Quick to prepare with pantry staples.
- Vodka adds a unique depth—no boozy taste!
- Perfect for date night or family dinners.
- Customizable with your preferred spice level.
Tools Needed
To whip up this Penne alla Vodka, you’ll need a few essential kitchen tools. Missing anything? Visit Our Shop for quality gear to make cooking a breeze!
- Dutch oven: Ideal for simmering the sauce (Serious Eats guide to top Dutch ovens).
- Large pot: For boiling the pasta perfectly.
- 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 Ingredients: Dice onions and mince garlic.
- Cook Aromatics: Heat olive oil in a Dutch oven over medium heat until shimmering. Add onions, 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. Add reserved water if needed for consistency.
- Serve: Garnish with Parmesan and basil.
Expert Tips for Perfect Penne alla Vodka
- Use good vodka—it enhances flavor, not potency.
- Simmer long enough to meld the flavors.
- Reserve pasta water for a silky sauce texture.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Common Mistakes to Avoid
- Rushing the simmer: Flavors need time to deepen.
- Burning garlic: Add it after onions to prevent bitterness.
- Skipping cream: It’s key to the signature richness.
Variations
Make this Penne alla Vodka your own with these twists:
- Add sautéed pancetta for a smoky kick.
- Use crushed red pepper for extra heat.
- Swap penne for rigatoni or spaghetti.
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 balances acidity and boosts tomato flavor. - Can I use milk instead of cream?
Yes, but it won’t be as rich—half-and-half works too. - No vodka on hand?
Skip it or use a splash of white wine vinegar. - Whole vs. crushed tomatoes?
Whole gives texture; crushed is smoother—your choice! - Is it kid-friendly?
Yes, the alcohol cooks off completely.
Conclusion
This Penne alla Vodka is a creamy, flavorful Italian classic that’s simple enough for weeknights yet impressive for guests. With its silky sauce and tender pasta, it’s a dish you’ll make again and again. Try it out and grab kitchen essentials at Our Shop for more culinary adventures!
