Description
Penne alla Vodka is a creamy, tangy pasta dish featuring penne pasta tossed in a rich vodka-infused tomato cream sauce with a hint of chili, finished with freshly grated parmesan and parsley. This delicious Italian-American classic is easy to make and perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 500 g penne or ziti pasta
- 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 (thickened or double cream)
- 1/3 cup vodka (or chicken stock for alcohol-free version)
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp kosher salt
- Pinch black pepper
- 50 g freshly grated parmesan cheese (about 1 loosely packed cup)
- 1/2 cup pasta cooking water, plus more if needed
- 2 tsp finely chopped parsley for serving (optional)
Instructions
- Cook Pasta: Bring a large pot of water to a boil with 2 tsp kosher salt. Cook the penne per the package directions until al dente. Just before draining, stir the pasta vigorously to release starch, then reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Sauté Aromatics: Heat 1 1/2 tbsp olive oil in a large pan over medium-high heat. Add the finely diced onion and minced garlic. Sauté for 1 1/2 minutes until translucent and fragrant.
- Cook Tomato Paste: Add 1/2 cup tomato paste to the pan. Stir constantly and cook for 2 minutes until it darkens in color. Reduce heat if it starts to stick or burn on the bottom.
- Make Sauce: Pour in 1 1/4 cups heavy cream and stir well to combine with the tomato paste. Add red pepper flakes (if using), 3/4 tsp kosher salt, a pinch of black pepper, and 1/3 cup vodka or chicken stock. Simmer on low heat for 3 minutes, stirring regularly to blend flavors.
- Add Parmesan: Stir in 50 g freshly grated parmesan until fully melted into the sauce. Turn off the heat and keep the sauce warm.
- Toss Pasta: Return the sauce to medium heat. Add the cooked pasta and 1/2 cup of reserved pasta water. Stir and toss continuously for 1 to 1 1/2 minutes until the pasta is fully coated with the creamy, rust-colored sauce. Add more pasta water if the sauce seems too thick.
- Serve: Spoon the pasta into warmed bowls. Garnish with extra grated parmesan and a sprinkle of chopped parsley. Serve immediately, optionally with garlic bread and a fresh Italian salad for a classic meal.
Notes
- Use regular tomato paste; double concentrate is acceptable but not necessary.
- Low-fat cream can be used to reduce calories but the sauce may be slightly less rich.
- Vodka enhances flavor without leaving alcohol taste; for alcohol-free versions, substitute with chicken stock or deglaze with dry white wine.
- Use finely grated fresh parmesan for smooth melting; avoid pre-grated types.
- Reserve pasta cooking water for sauce consistency and better sauce adherence to pasta.
- Warmed bowls help keep pasta hot longer; microwave for 30 seconds for one bowl or 1 minute for four bowls.
- Leftovers keep well refrigerated for 3 to 4 days and reheat best in the microwave with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 555 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
