Penne alla Vodka
This Penne alla Vodka recipe is a quick and delicious Italian-American classic that combines tender al dente pasta with a rich, creamy tomato and vodka sauce. Ready in just 20 minutes, it’s perfect for busy weeknights or casual dinners when you want something comforting yet elegant. The sauce’s silky texture and balanced flavors come from sautéed onions, garlic, quality tomato paste, vodka, and heavy cream, finished with fresh basil and Parmesan cheese. Serving four, this dish pairs beautifully with a crisp salad or crusty bread to round out the meal.
Equipment
- 1 Large Pot – for boiling pasta
- 1 10.25” skillet (e.g., Le Creuset)
- 1 Silicone Spatula
- Measuring cups and spoons set
- Optional: Fine Mesh Strainer
Ingredients
- 8 ounces penne pasta uncooked
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- ½ small onion finely diced
- 1 garlic clove minced
- ¼ cup vodka
- ¼ cup concentrated tomato paste preferably from a tube
- ¾ cup heavy whipping cream
- Salt to taste
- Freshly ground black pepper to taste
- Fresh basil leaves thinly sliced (optional)
- Freshly grated Parmesan cheese optional, for serving
Instructions
- Cook the Pasta Al Dente: Fill a large pot with water and bring it to a vigorous boil. Salt the water generously to enhance the pasta’s flavor. Add the penne and cook according to package directions until it is just tender but still firm to the bite (al dente).Once done, reserve a small cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Aromatics for Flavor Base: While the pasta cooks, heat the olive oil and butter together in a large skillet over medium heat. Add the finely diced onion and sauté for about 5 minutes, stirring occasionally until the onions become soft and slightly golden.
- Infuse Garlic and Deglaze with Vodka: Add the minced garlic to the softened onions and cook for about 30 seconds until fragrant. Pour in the vodka carefully and allow it to simmer and bubble for approximately 30 seconds, letting the alcohol cook off and flavors meld.
- Build the Creamy Tomato Sauce: Stir in the tomato paste, blending it thoroughly with the onion, garlic, and vodka mixture until smooth. Lower the heat to medium-low and slowly pour in the heavy cream, stirring constantly. Let the sauce gently heat and thicken, which should take a couple of minutes. If it becomes too thick, you can loosen it with a splash of the reserved hot pasta water.
- Season and Combine: Season the sauce generously with salt and freshly ground pepper to your taste. If desired, fold in the thinly sliced fresh basil to add brightness and herbal notes. Finally, toss the drained penne into the sauce, ensuring every piece is well coated.
- Serve and Garnish: Serve immediately with a sprinkle of freshly grated Parmesan cheese on top, if you like. This dish pairs wonderfully with a crisp green salad to balance its creamy richness.
Notes
- Cream Matters: For the smoothest, richest sauce, use heavy whipping cream. Substitutes like milk or half-and-half may cause the sauce to curdle and lose its luscious texture.
- Tomato Paste Quality: Opt for high-quality tomato paste, ideally from a tube, for the best flavor and ease of use. It creates a more vibrant sauce than canned varieties.
- Portion Size: This recipe makes four moderate servings. If serving hungry guests or no side dishes, consider doubling the ingredients.
- Adjusting Sauce Consistency: If your sauce thickens too quickly, gently thin it with a little reserved pasta water to reach your desired consistency without sacrificing flavor.
- Cookware Tip: While any skillet works, a heavy-bottomed skillet like a cast iron or enameled cast iron pan ensures even heat distribution and excellent results.
