Penne alla Vodka Recipe
Italian-American · Main course · 30 min total
A creamy, slightly tangy pasta dish with a rich tomato-vodka sauce that's surprisingly easy to make at home. This recipe delivers restaurant-quality flavor in under 30 minutes.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
620
kcal/serving
kcal/serving
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vodka
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
- Pour in vodka and let it simmer until reduced by half, about 2 minutes.
- Stir in crushed tomatoes and red pepper flakes (if using). Simmer for 10 minutes, stirring occasionally.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until smooth. Season with salt and pepper.
- Add cooked pasta to the sauce, tossing to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Serve immediately, garnished with fresh basil and extra Parmesan.
Tips
- Use a good quality vodka for the best flavor, but avoid expensive brands.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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