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
Scale
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.
