Description
Penne alla Vodka is a creamy and flavorful Italian pasta dish featuring penne pasta coated in a rich sauce made from tomato paste, heavy cream, vodka, and parmesan cheese. The sauce combines the sweetness of tomatoes with a subtle kick from vodka and red pepper flakes, creating a comforting yet elegant meal perfect for any occasion.
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
- 1/3 cup vodka
- 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
To Serve
- 2 tsp finely chopped parsley (optional)
- Extra grated parmesan for garnish
Instructions
- Cook Pasta: Bring a large pot of water to a boil with 2 tsp kosher salt. Cook the penne per package instructions until al dente. Before draining, stir the pasta vigorously and reserve 1 cup of the pasta cooking water, then drain the pasta.
- Sauté Aromatics: Heat 1 1/2 tbsp olive oil in a large non-stick pan over medium-high heat. Add the finely diced onion and minced garlic and sauté for 1 1/2 minutes until translucent.
- Cook Tomato Paste: Add 1/2 cup tomato paste to the pan and cook, stirring constantly, for 2 minutes until the tomato paste darkens in color. Reduce heat if it starts to stick to the pan.
- Make Sauce: Pour in 1 1/4 cups heavy cream and stir well to dissolve the tomato paste. Add 1/2 tsp red pepper flakes, 3/4 tsp kosher salt, a pinch of black pepper, and 1/3 cup vodka. Simmer on low heat for 3 minutes, stirring regularly to blend the flavors.
- Incorporate Parmesan: Stir in 50 g freshly grated parmesan cheese until melted and the sauce is smooth. Turn off the heat and keep the sauce warm until the pasta is ready.
- Toss Pasta with Sauce: Return the pan to medium heat, add the drained pasta and 1/2 cup of the reserved pasta water to the sauce. Stir and cook for 1 to 1 1/2 minutes until the pasta is evenly coated with the rust-colored sauce. Add more pasta water if necessary to loosen the sauce.
- Serve: Serve the pasta immediately in warmed bowls, garnished with extra grated parmesan cheese and a sprinkle of chopped parsley. Enjoy with garlic bread and a side salad for a complete meal.
Notes
- Use regular or double concentrate tomato paste; small variations in weight won’t affect flavor significantly.
- Low fat cream can be used as a substitute, which will lighten the sauce and reduce calories.
- Vodka adds depth without alcohol taste; substitute with dry white wine or chicken stock for an alcohol-free option.
- Use freshly grated parmesan for best melting and flavor; pre-grated can make the sauce grainy.
- Reserve pasta water is essential to emulsify the sauce and help it cling to the pasta.
- Warming the serving bowls helps keep the pasta warm longer.
- Leftovers keep for 3 to 4 days in the refrigerator and reheat well with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
