Penne alla Vodka
Penne alla Vodka is that perfect dish that seamlessly combines the comfort of pasta with an indulgent creamy sauce that sings with flavor. This delightful Italian-American dish showcases tender penne pasta enveloped in a luscious sauce made of crushed tomatoes, vodka, and cream, bringing a satisfying richness to the table. The gentle kick from red pepper flakes and the aromatic notes from garlic and onion create a symphony of tastes that are simply irresistible.
Table of Contents
I still remember the first time I made Penne alla Vodka. A cozy Friday night, a craving for something comforting yet fancy, and a bottle of vodka sitting in my pantry led me to experiment. With just a handful of ingredients, I was amazed at how something so simple could feel indulgent. It quickly became a weeknight favorite, perfect for impressing guests or simply treating myself after a long day. Trust me, once you experience this creamy concoction, you’ll want to whip it up repeatedly!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, this dish makes weeknight dinners a breeze.
- Irresistible Flavor: The sauce strikes a balance between tangy tomatoes and creamy richness, enhanced by a splash of vodka.
- Eye-Catching Appeal: Its vibrant color and creamy texture make it a feast for the eyes, perfect for special occasions.
- Flexible Serving: Whether it’s a cozy family dinner or a festive gathering, this recipe suits every occasion.
- Diet-Friendly Options: Easily made gluten-free by swapping the penne with gluten-free pasta; it can also be adapted to suit vegetarian diets.
Ingredients You’ll Need
- 12 oz penne pasta: This pasta shape holds the sauce beautifully. If you’re out of penne, any medium-shaped pasta, like ziti or rigatoni, will do just fine!
- 2 tablespoons olive oil: This adds a lovely depth to the sautéed onions and garlic. Use extra virgin for a richer flavor.
- 1 small onion, finely chopped: A base for the sauce that adds sweetness. Yellow onions or shallots can be substituted if necessary.
- 3 garlic cloves, minced: Fresh garlic brings aromatic charm to the sauce. Adjust the amount based on your love for garlic!
- 28 oz crushed tomatoes: The heart of the sauce, providing depth and acidity. You can use whole peeled tomatoes and crush them by hand if you prefer a chunkier texture.
- 1/2 cup vodka: This ingredient elevates the flavor of the sauce. If you wish to skip vodka, a splash of white wine can be a viable alternative, though it will change the flavor slightly.
- 1/4 teaspoon red pepper flakes: For a slight kick! Adjust to your spice preference or omit altogether for a milder dish.
- 1/2 cup heavy cream: This creates a rich, silky finish in the sauce. You can substitute it with half-and-half for a lighter take, though it may not be as creamy.
- 1/2 cup freshly grated parmesan cheese: Not only adds flavor but also thickens the sauce. Always opt for freshly grated over pre-grated for the best melt!
- Fresh basil leaves, torn (for garnish): A lovely aromatic touch that adds color and freshness. You can replace this with parsley if basil isn’t available.
- Salt and freshly ground black pepper, to taste: Essential for seasoning your dish; don’t skip this step!
How to Make Penne alla Vodka
Boil the Pasta: Bring a large pot of salted water to a boil. Cook the 12 oz penne pasta according to package instructions until al dente, usually around 9-11 minutes. Once cooked, drain and reserve 1 cup of the pasta water for later use.
Sauté the Aromatics: 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 until softened and fragrant. You want the onion translucent but not browned.
Simmer the Vodka: Carefully pour in 1/2 cup vodka, stirring to combine. Let it simmer for 3-5 minutes, allowing the alcohol to cook off slightly and the flavors to meld beautifully.
Add Tomatoes & Spice: Stir in 28 oz crushed tomatoes and 1/4 teaspoon of red pepper flakes to the skillet. Simmer gently for 10-12 minutes, stirring occasionally until the sauce thickens and deepens in color. The aromas at this point will be incredible!
Incorporate Cream & Cheese: Lower the heat to a gentle simmer, then stir in 1/2 cup heavy cream and 1/2 cup freshly grated parmesan cheese. Mix until the sauce is silky and smooth. Season with salt and freshly ground black pepper to taste; this step adds the essential finishing touches.
Combine Pasta and Sauce: Toss the cooked penne into the sauce, making sure each piece is coated. Add the reserved pasta water a little at a time until the sauce reaches your desired consistency. Serve hot, garnished with torn fresh basil leaves for an enticing presentation.
Storing & Reheating
For leftover Penne alla Vodka, allow the dish to cool to room temperature and store it in an airtight container in the refrigerator for up to 3 days. If you need longer storage, you can freeze it for up to 3 months. When reheating, use a skillet over medium heat and add a splash of cream or reserved pasta water to refresh the sauce’s texture, keeping it creamy and delicious.
Chef’s Helpful Tips
- Avoid overcooking the pasta; it should be just al dente before adding it to the sauce, so it holds up to the creamy coating.
- Ensure your ingredients, especially the heavy cream and cheese, are at room temperature for a smoother sauce.
- If your sauce seems too thick, add more reserved pasta water to loosen it up gradually.
- To elevate flavors further, consider adding freshly cracked pepper or more herbs like oregano for extra depth.
- This dish can be made ahead; just skip adding the cream until you’re ready to serve to keep it fresh.
There’s something wonderfully comforting about a creamy bowl of Penne alla Vodka. It’s quick and easy enough for a busy weeknight but feels fancy enough for entertaining. I encourage you to tweak the flavors to your liking—perhaps a bit more spice or a touch more cream. It’s a fantastic canvas, and every bite is a reminder of why I adore cooking. Enjoy this delightful meal, and may it bring warmth and joy to your dining table!
Recipe FAQs
Can I make Penne alla Vodka without vodka?
Yes! If you prefer not to use vodka, you can substitute it with a splash of white wine, which will offer a different but pleasant flavor. Alternatively, you can simply omit it altogether and enjoy a tasty creamy tomato sauce.
How can I make this dish vegan?
To make a vegan version, swap the heavy cream for coconut cream or a plant-based heavy cream alternative and omit the parmesan cheese. Nutritional yeast can be sprinkled on top for a cheesy flavor that complements the dish well.
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or even sautéed mushrooms can be delicious additions to Penne alla Vodka. You can incorporate them before combining the pasta with the sauce for a heartier meal.
What side dishes pair well with Penne alla Vodka?
A simple green salad with a lemon vinaigrette, garlic bread, or roasted vegetables would be perfect sides to complement this creamy pasta dish. They add freshness that balances the rich sauce beautifully.
PrintMore Dinner Recipes
- Greek Chicken and Orzo
- Marry Me Chicken Tortellini (Creamy Mexican Chipotle Sauce)
- Cajun Chicken Loaded Fries
- Air Fryer Turkey Meatloaf That Turns Out Juicy Every Time
- Easy Honey Garlic Shrimp
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Penne alla Vodka
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
Penne alla Vodka combines the perfect blend of creamy sauce, zesty tomatoes, and a splash of vodka for an irresistible dish. It’s quick to make and great for a comforting meal any night of the week.
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
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the finely chopped onions and garlic, sauté for 3-4 minutes until softened and fragrant.
- Carefully pour in the vodka and let it simmer for 3-5 minutes, reducing by half to extract flavors.
- Add the crushed tomatoes and red pepper flakes, then simmer for 10-12 minutes until the sauce thickens and deepens in flavor.
- Reduce heat to low and stir in the heavy cream and freshly grated Parmesan cheese until the sauce is silky and smooth. Season with salt and pepper to taste.
- Toss the cooked penne into the sauce, adding reserved pasta water as needed for desired consistency. Garnish with fresh basil before serving.
Notes
For extra flavor, let the vodka reduce fully to enhance the richness of the sauce.
Make it a full meal by serving with a side salad or garlic bread.
For a vegetarian option, omit the cheese or use a cheese substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg
