Name: Penne alla Vodka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz penne pasta; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 28 oz crushed tomatoes; 1/2 cup vodka; 1/4 teaspoon red pepper flakes; 1/2 cup heavy cream; 1/2 cup freshly grated parmesan cheese; fresh basil leaves, torn (for garnish); salt and freshly ground black pepper, to taste

Jump to Recipe · Leave a Review

Penne alla Vodka has a special place in my heart. My first encounter with this creamy Italian-American dish was during a family dinner at a little local restaurant. The moment the plate was set down in front of me, I was captivated by the rich orange hue and the fragrant aroma wafting up from the pasta. The creaminess mingled beautifully with the tangy tomatoes, and the hint of vodka seeped through the layers of flavor, wrapping everything in pure indulgence. It was love at first bite, a comforting embrace that was creamy, dreamy, and downright delectable.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Penne alla Vodka
Storing & Reheating
Chef’s Helpful Tips
Penne alla Vodka

Fast forward to my kitchen, where I decided to master this favorite dish. This version of Penne alla Vodka not only delivers on flavor but is also incredibly easy to whip up, taking just about 40 minutes from start to finish. Whether it’s a quick weeknight dinner or a special occasion, this recipe will surely impress your family and friends. I invite you to give it a try; I promise you’ll love it just as much as I do!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and only 30 minutes of cooking time, this dish is ready in under an hour.
Irresistible Flavor: The combination of rich cream, tangy tomatoes, and a splash of vodka creates a symphony of flavors.
Eye-Catching Appeal: The vibrant color and creamy texture make this dish stunning on any dinner table.
Flexible Serving: Perfect for cozy weeknight dinners or fancy gatherings; it’s versatile enough for any occasion.
Diet-Friendly Options: Easily adapted to be gluten-free by swapping out the penne for a gluten-free pasta.

Ingredients You’ll Need

12 oz penne pasta: This is the heart of our dish, providing a great base to soak up the flavorful sauce.
2 tablespoons olive oil: A brilliant choice for sautéing the onions and garlic, adding richness.
1 small onion, finely chopped: Onions create a sweet, aromatic base for our sauce.
3 garlic cloves, minced: Garlic brings incredible flavor and warmth to the dish.
28 oz crushed tomatoes: Choosing high-quality crushed tomatoes will elevate the overall taste; San Marzano are a fantastic option.
1/2 cup vodka: This ingredient adds depth and complexity; don’t skip it!
1/4 teaspoon red pepper flakes: A tiny touch of heat balances the sauce beautifully.
1/2 cup heavy cream: Cream gives the dish its signature richness and silky texture.
1/2 cup freshly grated parmesan cheese: Freshly grated cheese melts better than pre-grated; go for quality.
Fresh basil leaves, torn (for garnish): Adds freshness and color; it’s the perfect finishing touch.
Salt and freshly ground black pepper, to taste: Essential for enhancing all those delightful flavors.

How to Make Penne alla Vodka

Bring water to a boil: Start by bringing a large pot of salted water to a rolling boil. This is where the magic begins as we cook our penne pasta to perfection.

Cook the penne: Once the water is bubbling, add the 12 oz of penne pasta. Cook according to package instructions until it’s al dente, usually about 11-12 minutes. Reserve 1 cup of the starchy pasta water before draining the rest and set the pasta aside.

Sauté onions and garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes. They should be softened and fragrant, marking a delicious start to your sauce.

Add the vodka: Carefully pour in 1/2 cup of vodka. Let it simmer for about 3-5 minutes, allowing the alcohol to cook off while the flavors meld beautifully. This technique really amplifies the sauce’s taste.

Incorporate tomatoes and spice: Stir in 28 oz of crushed tomatoes and 1/4 teaspoon of red pepper flakes. Reduce the heat and let this mixture gently simmer for 10-12 minutes. This cooking time allows the sauce to thicken and the flavors deepen.

Mix in cream and cheese: Once the sauce has thickened, reduce the heat to low. Pour in 1/2 cup of heavy cream and sprinkle in 1/2 cup of freshly grated parmesan cheese. Stir until smooth and creamy, seasoning generously with salt and freshly ground black pepper.

Toss the pasta: Add the cooked penne to the skillet, tossing it to coat with the luscious sauce. If the sauce seems thick, add a little reserved pasta water to reach your desired consistency.

Garnish and serve: Lastly, garnish your plate with torn fresh basil leaves. Enjoy the aromatic aroma as you serve this stunning dish to your loved ones!

Storing & Reheating

Penne alla Vodka is best enjoyed fresh, but you can store leftovers safely at room temperature for about 2 hours. For longer storage, place it in an airtight container and keep it in the refrigerator for up to 3 days. If you want to freeze it, transfer the leftovers to a freezer-safe container, where it can be stored for up to 3 months. When you’re ready to enjoy, reheat in a skillet over medium-low heat, stirring gently. You might need to add a splash of cream or broth to refresh the creamy texture.

Chef’s Helpful Tips

Avoid overcooking the penne; it should be slightly firm to the bite since it will continue to cook when mixed with the hot sauce.
For a richer flavor, allow the vodka to simmer a little longer to enhance the depth before adding the tomatoes.
Use freshly grated parmesan rather than the pre-grated stuff for the best melting and flavor.
To enhance the sauce further, you can add a splash of balsamic vinegar for acidity or a pinch of sugar to balance the tomatoes.

The beauty of making Penne alla Vodka is that it invites creativity. You can experiment with different herbs like oregano or thyme, or add sautéed spinach or mushrooms for more texture and flavor!

Recipe FAQs

Can I make Penne alla Vodka vegetarian?

Absolutely! This recipe is already vegetarian as it doesn’t include meat. Just ensure you choose a vegetable-based pasta, and you’re set!

What can I substitute for vodka?

If you prefer to avoid alcohol, you can use vegetable broth or a splash of white wine. While the flavor will differ slightly, it will still yield a delicious dish.

Can I use a different type of pasta?

Certainly! While penne is traditional, you can use any pasta shape you like, such as rigatoni, fusilli, or even spaghetti. Just keep an eye on the cooking times.

How can I make this dish healthier?

To lighten this dish, consider using half-and-half instead of heavy cream, and use whole wheat penne for added fiber. You can also add more vegetables like zucchini or bell peppers to boost the nutritional content.

Enjoy making this delightful Penne alla Vodka, and know that it’s a dish you can always bring to the table with pride and joy!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Penne alla Vodka

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

Print Recipe

Description

Penne alla Vodka is a delightful dish featuring al dente penne pasta tossed in a creamy tomato sauce with vodka. Perfect for a quick weeknight dinner, this meal is not only simple to prepare but offers a rich flavor that’s sure to please everyone. It’s a comforting, homemade dish that transforms an ordinary night into something special.

Ingredients

Scale

12 oz penne pasta
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
28 oz crushed tomatoes
1/2 cup vodka
1/4 teaspoon red pepper flakes
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
fresh basil leaves, torn (for garnish)
salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Drain and reserve 1 cup of pasta water.
Heat olive oil in a large skillet over medium heat. Sauté finely chopped onions and minced garlic for about 3-4 minutes until softened and fragrant.
Carefully add vodka to the skillet and let it simmer for 3-5 minutes until reduced by half to enhance the flavors without overpowering the dish.
Stir in crushed tomatoes and red pepper flakes, then simmer for 10-12 minutes until the sauce thickens and its flavors concentrate.
Reduce heat to low and add heavy cream and freshly grated Parmesan cheese to the skillet, mixing until smooth. Season with salt and black pepper to taste.
Toss the cooked penne with the sauce, using reserved pasta water as needed to reach desired consistency. Garnish with torn basil leaves before serving.

Notes

For a spicier kick, increase the amount of red pepper flakes to taste.
Use fresh basil only for garnish just before serving to keep it vibrant and aromatic.
Parmesan can be substituted with Pecorino for a different flavor profile.