Description
Penne alla Vodka is a creamy, comforting Italian-American pasta dish featuring penne tossed in a rich vodka-infused tomato cream sauce with garlic, onion, and parmesan. Easy to make and perfect for a cozy weeknight dinner, it serves a classic trattoria meal experience at home.
Ingredients
Scale
Pasta
- 500 g penne or ziti (rigatoni is also a fave, else any other 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 cream or double cream)
- 1/3 cup vodka (or chicken stock/broth for alcohol-free)
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp kosher salt
- Pinch black pepper
- 50 g freshly grated parmesan (about 1 loosely packed cup), plus more for serving
- 1/2 cup+ reserved pasta cooking water
- 2 tsp finely chopped parsley for serving (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Just before draining, stir vigorously to agitate the starch and scoop out 1 cup of pasta water. Drain the pasta and set aside.
- 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.
- Cook Tomato Paste: Add tomato paste to the pan and cook, stirring constantly for 2 minutes until it darkens in color. Lower the heat if it begins to stick to the pan.
- Make Sauce: Pour in heavy cream and stir thoroughly to dissolve the tomato paste. Add red pepper flakes (if using), salt, black pepper, and vodka (or chicken stock for alcohol-free version). Simmer on low heat for 3 minutes, stirring regularly.
- Add Parmesan: Stir in the freshly grated parmesan cheese until it melts completely and the sauce is rich and smooth. Turn off the heat and keep warm until pasta is ready.
- Toss Pasta: Add the cooked pasta and 1/2 cup of reserved pasta water to the sauce. Return to medium heat and stir for 1 to 1 1/2 minutes until pasta is evenly coated with the sauce. Add more pasta water if the sauce is too thick.
- Serve: Immediately serve the pasta in warmed bowls, garnish with extra parmesan and a sprinkle of chopped parsley. Optionally serve with garlic bread and a big Italian salad for a classic meal.
Notes
- Use regular or double concentrate tomato paste; small weight differences will not affect the flavor significantly.
- Low fat cream can be used as a lighter alternative without drastically changing texture due to the thickening properties of tomato paste.
- Vodka adds depth without an alcoholic taste; it can be substituted with neutral gin or dry white wine. For alcohol-free, use chicken stock.
- Adding vodka before tomato paste and simmering longer reduces alcohol content more, suitable for kids but won’t completely remove alcohol.
- Use freshly grated parmesan with a fine grater for best melting and texture; avoid pre-grated parmesan to prevent grainy sauce.
- Reserved pasta water helps loosen and emulsify the sauce, ensuring it clings well to pasta.
- Warming serving bowls prolongs the temperature and enjoyment of creamy pasta dishes.
- Leftovers keep 3 to 4 days refrigerated and reheat well in a microwave with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg
