1. Recipes

How to Make Penne alla Vodka - A Step-by-Step Guide

Penne alla Vodka is a classic Italian pasta dish that is beloved for its creamy, flavorful sauce and satisfyingly al dente penne noodles. This dish has a rich and velvety tomato cream sauce that is spiked with just the right amount of vodka to give it a unique and complex flavor profile. It's a dish that is both comforting and elegant, making it perfect for a cozy night in or for entertaining guests.

Although the origins of Penne alla Vodka are a bit unclear, it is believed to have be...

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Ingredients

  • 1 (28 ounce) can whole peeled tomatoes (preferably San Marzano)
  • 2 tablespoons olive oil
  • 3 ounces pancetta, diced
  • ½ cup finely chopped onion
  • 2 cloves garlic, finely minced
  • ¼ teaspoon crushed red pepper, or more to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 3 tablespoons tomato paste
  • ⅔ cup vodka
  • 1 pound rigatoni or penne pasta
  • 1 cup heavy cream
  • ¼ teaspoon pepper, plus more to taste
  • ⅔ cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons chopped fresh basil

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 6

  • Gather all ingredients.
  • Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
  • While water heats, prepare the sauce: Heat oil and pancetta in a large saucepan or deep skillet over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
  • While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
  • Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
  • Sprinkle with remaining cheese and more herbs if desired.
  • Serve and enjoy.

    • Nutrition

    647 cal.

    • Total Fat: 30g
    • Saturated Fat: 14g
    • Cholesterol: 72mg
    • Sodium: 844mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 5g
    • Protein: 18g
    • Potassium: 579mg

    Categories

    Pasta recipes
    Italian recipes
    Vodka recipes
    Tomato recipes
    Cream recipes