How to Make the Perfect Penne alla Vodka
Italian · Easy · 30 min · 4 servings
A restaurant quality Italian classic featuring penne in a velvety tomato and cream sauce brightened by vodka. Simple ingredients come together in this bold and satisfying pasta.
Why this recipe works
This Penne alla Vodka recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 590 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 400 g penne rigate
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 5 cloves garlic thinly sliced
- 75 ml vodka
- 400 g whole peeled tomatoes hand crushed
- 150 ml heavy cream
- 0.5 tsp red pepper flakes
- 50 g Parmesan cheese freshly grated
- 10 g fresh basil leaves torn
Step by step instructions
Step 1: Boil the Penne
Cook penne rigate in generously salted boiling water until al dente. Save at least 150 ml of starchy pasta water before draining. The pasta water is key to a glossy silky sauce.
Step 2: Build the Base
In a wide skillet melt butter with olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook for 2 to 3 minutes stirring constantly until garlic is golden but do not let it burn.
Step 3: Deglaze with Vodka
Add the vodka to the pan and let it bubble vigorously. Stir and cook for 3 minutes until the sharp alcohol smell fades and the liquid reduces by half. This step removes bitterness from the sauce.
Step 4: Simmer the Tomato Sauce
Add the hand crushed whole peeled tomatoes with their juices. Season with salt and simmer over medium heat for 10 minutes until the sauce thickens slightly. Stir in the heavy cream and cook for 2 more minutes.
Step 5: Toss and Plate
Add drained penne directly to the sauce and toss over low heat adding pasta water as needed to loosen the sauce. Remove from heat, stir in Parmesan, top with torn basil, and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → half and half for a lighter sauce with less richness
- vodka → dry white wine for a different but equally delicious depth of flavor
- unsalted butter → vegan butter to make the dish dairy adjacent without losing creaminess
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using low quality canned tomatoes which results in a bland and acidic sauce
- Burning the garlic by using heat that is too high which turns the entire sauce bitter
- Adding the cream too early over high heat which breaks the emulsion and makes the sauce greasy
Nutrition facts
Per serving: 590 calories, 16g protein, 68g carbs, 25g fat, 3g fiber.
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