Description
Penne alla Vodka is a creamy, flavorful Italian-American pasta dish with a rich tomato and vodka sauce, perfectly balanced by cream and Parmesan cheese. This quick and easy recipe delivers a comforting and elegant meal ready in 20 minutes, ideal for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 500 g penne or ziti (rigatoni also works)
- 2 tsp kosher salt for 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 (or chicken stock/broth for alcohol-free)
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp kosher salt
- Pinch black pepper
- 50 g freshly grated Parmesan cheese
- 1/2 cup pasta cooking water
- 2 tsp finely chopped parsley (optional, for serving)
Instructions
- Cook pasta: Bring a large pot of water to a boil with 2 tsp kosher salt. Cook the penne according to package instructions until al dente, usually about 10-12 minutes. Just before draining, stir the pasta well to release starch and reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Prepare sauce base: Heat 1 1/2 tbsp olive oil in a large non-stick pan or pot over medium-high heat. Add the finely diced onion and minced garlic and sauté for 1 1/2 minutes until translucent and fragrant.
- Cook tomato paste: Add 1/2 cup tomato paste to the onions and garlic and cook, stirring constantly, for 2 minutes until the paste darkens in color. Reduce heat if it starts sticking to the pan bottom.
- Make sauce: Pour in 1 1/4 cups heavy cream, stirring well to incorporate the tomato paste. Add 1/2 tsp red pepper flakes (if using), 3/4 tsp kosher salt, pinch of black pepper, and 1/3 cup vodka (or chicken stock for alcohol-free). Simmer gently for 3 minutes, stirring regularly to meld flavors and slightly thicken the sauce.
- Add cheese: Stir in 50 g freshly grated Parmesan cheese until fully melted and the sauce is smooth. Turn off the heat and keep the sauce warm while you finish the pasta.
- Toss pasta with sauce: Return the drained pasta to the pan over medium heat. Add 1/2 cup reserved pasta water and toss or stir the pasta with the sauce for 1 to 1 1/2 minutes until the pasta is fully coated in the vibrant rust-colored sauce. Add extra pasta water as needed to loosen the sauce to your desired consistency.
- Serve: Serve the pasta immediately in warmed bowls with an additional dusting of Parmesan and a sprinkle of chopped parsley if desired. Enjoy with garlic bread and a side salad for a classic trattoria-style meal.
Notes
- Tomato paste: Use regular tomato paste or double concentrate in the same quantity; small weight differences won't affect the flavor noticeably.
- Cream: Heavy cream is preferred for richness, but low fat or single cream can be used and will still thicken well due to the tomato paste and Parmesan.
- Vodka: Adds depth without an alcoholic taste. Substitute with chicken stock for an alcohol-free version. Cook the vodka longer for kids to reduce alcohol content but it may not cook out completely.
- Parmesan: Use freshly grated Parmesan with a fine grater for smooth melting; pre-grated cheese may cause grainy sauce.
- Pasta water: Essential for emulsifying sauce and helping it cling to pasta; starch in the water thickens sauce naturally.
- Warmed bowls help keep creamy pasta hot longer; microwave for about 30 seconds per bowl.
- Leftovers keep well for 3-4 days in the refrigerator. Reheat gently with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 490 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 75 mg
