Penne alla Vodka
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.
Authentic penne alla vodka with a smooth tomato cream sauce made in one pan.
Nutrition per serving
Ingredients
pasta
sauce
seasoning
topping
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.