Easy Penne Alla Vodka
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
665 kcal
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Course
Main Course
Easy Penne Alla Vodka
Description
This Penne Alla Vodka recipe starts with cooking penne pasta until just tender. The accompanying sauce is prepared by gently caramelizing finely chopped onions and minced garlic in olive oil and butter, then infused with red pepper flakes for subtle heat. Vodka is added to the pan to deglaze and concentrate flavors before stirring in canned crushed tomatoes and seasonings such as salt, black pepper, and sugar to balance acidity.
Heavy cream is incorporated last to create the signature creamy consistency of the sauce. Reserved pasta water helps adjust the sauce’s texture. The cooked penne is then combined with the sauce and finished with freshly grated Pecorino Romano cheese and garnished with chopped Italian parsley and basil.
This dish is well-suited for lunch or dinner and benefits from the luxurious, velvety sauce contrasted by the tender pasta. It keeps well as leftovers refrigerated for several days, and can be reheated gently on the stove or in a microwave, with added liquid to maintain creaminess. The sauce itself can be prepared ahead of time and stored separately from the pasta to preserve texture and flavor.
Ingredients
- ¾ cup extra-virgin olive oil
- 2 tablespoons butter unsalted
- 5 cloves garlic , slivered or minced
- 1 onion finely chopped, medium
- crushed tomatoes 28-ounce can
- 1 teaspoon red pepper flakes (Omit if you have small children)
- ¼ teaspoon black pepper ground
- 1 teaspoon kosher salt , adjust to taste
- ½ teaspoon granulated sugar
- ⅓ cup basil leaves or chopped fresh Italian parsley, torn or chopped
- ⅓ vodka optional, or white wine
- ⅔ cup heavy cream or light cream
- 1 cup pasta water
Serving:
- 1 pound penne pasta
- Pecorino Romano cheese or Grana Padano, freshly grated
- basil chopped, for garnish
- Italian parsley chopped, for garnish
Instructions
Prepare the Pasta:
- Start with a very large pot of water, about 6 quarts. Bring it to a rapid boil. Add 1 tablespoon of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente (about 10 minutes). Drain the pasta. Just be sure to save about 1-½ cups of pasta water. If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink.
Make the tomato sauce:
- Heat the ¾ cup of extra virgin olive oil and 2 tablespoons butter in a 7-quart pot over medium heat. When hot, add the onion, garlic, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper and cook, occasionally stirring, until the onion begins to caramelize for about 10 to 15 minutes. Stir in 1 teaspoon red pepper and cook for 30 seconds more.
- Add the vodka and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates about 3 to 5 minutes.
- Next, add the canned tomatoes, rinse the can with 1 cup of pasta water, and add the water to the pan—add ½ teaspoon sugar. Bring to a simmer and cook until slightly thickened and flavorful, about 20 to 30 minutes. Stir the cream into the sauce and simmer, uncovered, for about 3 minutes more; do not let the cream come to a boil.
Combine:
- Using tongs, lift the pasta out of the colander and add it to the sauce. Toss to coat the pasta in the sauce, and add a splash of pasta water if it seems dry. Add the basil and toss again to combine. Taste and adjust the seasoning with more kosher salt and red pepper flakes if needed.
Serve:
- Transfer the Penne Alla Vodka sauce to a large serving bowl and top with grated Pecorino Romano cheese.
Notes
- Store leftover pasta in an airtight container in the fridge for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if needed to loosen the sauce.
- The vodka sauce can be made up to 4 days in advance and refrigerated before combining with pasta.
- You may freeze the cooked dish for 2-3 months in sealed containers; thaw overnight in the fridge before reheating.
User Reviews
Overall Rating
5
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