If you have a soft spot for creamy, comforting pasta dishes that somehow manage to be both luxurious and simple, then this Penne alla Vodka Recipe is going to steal your heart. The combination of smooth tomato-vodka sauce, a touch of heat from red pepper flakes, and the richness of cream and parmesan makes every bite a celebration of flavors. It’s amazing how just a handful of pantry staples come together to create such a delightful dish that has become a beloved classic in Italian-American cuisine.
Ingredients You’ll Need
Gathering the right ingredients for this Penne alla Vodka Recipe is easier than you think. Each one plays a vital role in balancing the flavors and textures — from the al dente pasta to the rich, creamy sauce brightened up by vodka and tomato paste. These simple staples ensure a perfect dinner every time.
- 500g / 1 lb penne or ziti: Choose rigatoni as a tasty alternative; any pasta with ridges will hold the sauce beautifully.
- 2 tsp cooking salt / kosher salt: Essential for properly seasoning the pasta water, which enhances the pasta’s flavor.
- 1 1/2 tbsp olive oil: Adds a smooth base and helps sauté the aromatics evenly.
- 1/2 small onion, finely diced: A finer dice than usual ensures it melts into the sauce without overpowering texture.
- 2 garlic cloves, finely minced: Fresh garlic infuses the sauce with subtle warmth and depth.
- 1/2 cup (140g / 4.5 oz) tomato paste: This concentrates the tomato flavor, giving the sauce its vibrant color and tang.
- 1 1/4 cups heavy / thickened cream: Creates the signature creamy texture that makes this dish indulgent.
- 1/3 cup vodka: A splash sharpens and balances the dish’s richness; substitute chicken stock for an alcohol-free version.
- 1/2 tsp red pepper flakes: Completely optional, but they add a gentle kick that livens up the sauce.
- 3/4 tsp cooking salt / kosher salt: Used again to finish seasoning the sauce perfectly.
- Pinch black pepper: For a final touch of warmth and seasoning.
- 50g / 1 loosely packed cup freshly grated parmesan: Melted into the sauce and sprinkled on top for umami richness.
- 1/2 cup+ pasta cooking water: Adding reserved pasta water helps bind sauce and pasta with silky perfection.
- 2 tsp parsley, finely chopped: A fresh, optional garnish that brightens the finished dish.
How to Make Penne alla Vodka Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a boil — that salty water is your first step to flavorful pasta. Add the penne or your preferred pasta and cook until just al dente, usually a minute or two less than the package instructs. This ensures the pasta absorbs all that delicious sauce without becoming mushy. Save at least half a cup of that starchy pasta cooking water before draining; it’s pure gold for adjusting your sauce consistency later on.
Step 2: Build the Flavor Base
While the pasta cooks, heat olive oil in a large skillet over medium heat. Toss in the finely diced onion and minced garlic, cooking gently until translucent and fragrant without turning brown. This slow sauté releases the natural sweetness of the onion and mellows the garlic’s sharpness, creating the foundation of your Penne alla Vodka Recipe’s sauce.
Step 3: Create the Creamy Vodka Tomato Sauce
Add the tomato paste to the onion and garlic, stirring constantly for a couple of minutes to deepen its flavor. Pour in the vodka and let it simmer so the alcohol cooks off, leaving behind a bright, slightly tangy note that lifts the sauce. Add the heavy cream, sprinkle in the red pepper flakes if using, season with salt and pepper, and stir until everything comes together in a luscious, velvety sauce. Incorporate the reserved pasta water a little at a time to reach your ideal sauce consistency — it helps the sauce cling to every noodle perfectly.
Step 4: Combine Pasta and Sauce
Return the drained pasta to the skillet and toss it into the sauce along with the freshly grated parmesan cheese. Stir thoroughly so the cheese melts into every crevice of the penne, creating a beautifully creamy coating. Taste and adjust seasoning if needed. At this stage, the magic of the Penne alla Vodka Recipe truly unfolds with every twirl of pasta.
How to Serve Penne alla Vodka Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of green that’s not just pretty but also enhances the dish’s freshness. Don’t forget extra parmesan on the side — a little more cheesy goodness never hurts and lets everyone customize their serving.
Side Dishes
To balance the richness of this creamy pasta, crisp green salads dressed in vinaigrette or simple roasted vegetables make perfect companions. Warm garlic bread is also a favorite for sopping up any leftover sauce, making the meal feel complete and oh-so-satisfying.
Creative Ways to Present
For a fun twist, try serving this Penne alla Vodka Recipe in individual ramekins or small cast-iron skillets straight from the oven. You can also hollow out roasted tomatoes and fill them with the sauced pasta for charming single servings that wow at dinner parties.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to three days. The sauce may thicken in the fridge, so adding a splash of cream or pasta water when reheating keeps it smooth.
Freezing
You can freeze the dish, but cream-based sauces sometimes separate after freezing and thawing. If you decide to freeze it, use freezer-safe containers and plan to consume within one month. Thaw overnight in the fridge for best results.
Reheating
Gently reheat Penne alla Vodka Recipe on the stovetop over low heat, stirring frequently. Add small amounts of cream or reserved pasta water to regain that luscious texture. Avoid microwaving if possible, as it can cause uneven heating and dryness.
FAQs
Can I make Penne alla Vodka Recipe without alcohol?
Absolutely! Substitute the vodka with chicken broth or vegetable stock for a delicious, family-friendly version that still delivers on flavor without the alcohol.
What type of pasta works best in this recipe?
Penne is traditional, but ziti or rigatoni with their ridges and tubes hold the sauce beautifully, making every bite rich and saucy.
Is it okay to use light cream or milk instead of heavy cream?
Heavy cream provides that silky richness essential to the sauce’s texture. Using lighter dairy options may result in a thinner sauce and less luscious mouthfeel, but you can experiment if you prefer a lighter dish.
How can I add protein or veggies to this dish?
Grilled chicken, sautéed shrimp, or crispy pancetta make excellent protein additions. For veggies, spinach, peas, or roasted bell peppers blend seamlessly into the sauce.
Can I prepare the sauce in advance?
You can prepare the sauce a few hours ahead and refrigerate it. Reheat gently and add reserved pasta water to bring back the creamy consistency before mixing with freshly cooked pasta.
Final Thoughts
There’s something truly special about the way this Penne alla Vodka Recipe brings comfort and elegance together with such ease. It feels like a warm hug on a plate and is sure to become one of your go-to dishes for both weeknight dinners and special occasions. Give it a try, and I promise it’ll quickly earn a spot in your culinary favorites!
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Penne alla Vodka Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Penne alla Vodka is a creamy, comforting Italian-American pasta dish featuring penne pasta tossed in a luscious sauce made from tomato paste, heavy cream, vodka, garlic, and a hint of red pepper flakes. This recipe serves 4 to 5 people and is perfect for a quick weeknight dinner or a special meal with friends.
Ingredients
Pasta
- 500g / 1 lb penne or ziti (rigatoni also works)
- 2 tsp cooking salt / kosher salt (for pasta cooking water)
Sauce
- 1 1/2 tbsp olive oil
- 1/2 small onion, finely diced (smaller than usual)
- 2 garlic cloves, finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy / thickened cream (UK: double cream)
- 1/3 cup vodka (or chicken stock/broth for alcohol free)
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp cooking salt / kosher salt (halve if using table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan (plus more for serving)
- 1/2 cup+ reserved pasta cooking water
Garnish
- 2 tsp parsley, finely chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve at least 1/2 cup of the pasta cooking water before draining the pasta.
- Prepare the Sauce Base: While the pasta cooks, heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Add Tomato Paste and Vodka: Stir in the tomato paste and cook, stirring frequently, for 2-3 minutes to deepen the flavors. Pour in the vodka (or chicken stock if avoiding alcohol) and stir well, letting it reduce slightly for about 2 minutes.
- Finish the Sauce: Lower the heat and slowly stir in the heavy cream. Add the red pepper flakes, 3/4 teaspoon salt (adjust depending on your salt type), and a pinch of black pepper. Simmer gently for 3-5 minutes until the sauce thickens and becomes creamy.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the sauce. Toss well to coat, adding reserved pasta water a little at a time as needed to loosen the sauce and help it cling to the pasta.
- Add Parmesan and Serve: Stir in the freshly grated parmesan cheese until melted and incorporated. Taste and adjust seasoning if necessary. Serve topped with extra parmesan and chopped parsley if desired.
Notes
- For a non-alcoholic version, substitute vodka with chicken stock or broth.
- Use finely diced onions smaller than usual to keep the sauce smooth.
- If you prefer spicier sauce, increase the red pepper flakes to taste.
- Reserve pasta water is essential for adjusting sauce consistency.
- Parmesan cheese adds a salty, nutty flavor—feel free to add more when serving.
