Print

Penne alla Vodka Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 93 reviews

Penne alla Vodka is a creamy and flavorful Italian-American pasta dish made with penne or ziti enveloped in a rich tomato and vodka sauce. The sauce balances tangy tomato paste with smooth heavy cream, enhanced by vodka for depth without alcohol taste, garlic, onion, and a hint of red pepper flakes. This easy, quick stovetop recipe uses pantry staples and freshly grated Parmesan to create a luscious sauce that clings perfectly to the pasta, ideal for a comforting weeknight dinner.

Ingredients

Pasta

  • 500g / 1 lb penne or ziti (rigatoni can also be used)
  • 2 tsp cooking salt / 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 (140g / 4.5 oz) tomato paste (tomato puree)
  • 1 1/4 cups heavy / thickened cream (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 for table salt)
  • Pinch black pepper
  • 50g / 1 loosely packed cup freshly grated Parmesan, plus more for serving
  • 1/2 cup+ reserved pasta cooking water
  • 2 tsp parsley, finely chopped (optional, for serving)

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil, add 2 tsp salt, and cook the penne according to package directions until al dente. Before draining, stir vigorously to agitate starch, then reserve about 1 cup of pasta water. Drain pasta.
  2. Sauté Aromatics: Heat olive oil in a large pot or non-stick pan over medium-high heat. Add finely diced onion and minced garlic; sauté for 1 1/2 minutes until translucent and fragrant.
  3. Cook Tomato Paste: Add tomato paste and stir constantly for about 2 minutes until the paste darkens and raw flavor cooks off, lowering heat if it begins sticking.
  4. Make Sauce: Pour in heavy cream and thoroughly stir to create a smooth sauce. Add red pepper flakes (optional), 3/4 tsp salt, black pepper, and vodka. Simmer on low heat for 3 minutes, stirring regularly.
  5. Add Parmesan: Stir in freshly grated Parmesan until melted and incorporated into the sauce. Turn off heat to keep warm.
  6. Toss Pasta in Sauce: Return drained pasta to sauce over medium heat. Add 1/2 cup reserved pasta water and stir gently for 1 to 1 1/2 minutes until pasta is fully coated. Add extra pasta water if needed to adjust sauce consistency.
  7. Serve: Transfer pasta to warmed bowls to maintain heat. Garnish with extra grated Parmesan and chopped parsley if desired. Serve immediately, optionally with garlic bread and an Italian salad.

Notes

  • Tomato Paste: Use regular or double-concentrate tomato paste interchangeably; US tubes (~133g) or cans (~140g) yield similar results.
  • Cream: Heavy or thickened cream is preferred; low fat or single cream can substitute with minor texture changes. Parmesan and pasta water thicken sauce.
  • Vodka: Adds flavor depth without alcohol taste. Substitute chicken stock/broth for alcohol-free version. To reduce alcohol content for children, add vodka earlier and simmer longer.
  • Parmesan: Use freshly grated Parmesan for a smooth melt; pre-grated may be grainy.
  • Pasta Water: Starch in reserved water emulsifies fats for creamy, clingy sauce.
  • Warmed Bowls: Serve in warmed bowls (30 seconds microwave per bowl) to keep pasta hot.
  • Leftovers: Sauce thickens in fridge (3-4 days). Reheat gently with splash of water to loosen.

Find it online: https://recipesarc.com/penne-alla-vodka-recipe/