Easy Penne alla Vodka Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
235 kcal
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Cuisine
Italian-American Fussion
Easy Penne alla Vodka Recipe
Description
This recipe starts by cooking onion and tomato paste in butter and olive oil, building a flavorful base before adding minced garlic and red pepper flakes lightly for heat. Once aromatic, vodka and canned crushed tomatoes are added with herbs, simmering to meld flavors and reduce slightly.
Separately, penne pasta is cooked according to package directions to al dente texture. The sauce is finished by stirring in heavy cream and freshly grated Parmesan, thickening the sauce and adding smooth richness. Seasonings like salt and black pepper adjust the final taste.
The penne is combined with the creamy vodka sauce, coating the pasta evenly for a comforting main dish. This recipe stores well for several days in the fridge and can be easily reheated. Tips in the notes mention how to prepare components ahead, freeze the sauce before adding dairy, and adapt the dish to vegan, paleo, or keto diets by substitutions or ingredient omissions.
Ingredients
- 1 tbsp olive oil not extra virgin, regular
- 2 tbsp butter unsalted
- 1 yellow onion grated, medium
- 2 tbsp tomato paste
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 vodka 2 shots
- 1 crushed tomatoes 28 oz can, undrained
- 1 tsp oregano dried
- 1 tsp basil dried
- 16 oz penne pasta dried
- 1/2 cup heavy cream 120 mL, at least 36% butterfat
- 3/4 cup Parmesan Cheese 75 g, freshly grated
- salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
Instructions
- Add olive oil and butter to a large saute pan over medium heat. Once hot, add onion and cook for several minutes until translucent, then add tomato paste and saute for three minutes. Add garlic and crushed red pepper and cook for 1 minute.
- Add in the can of crushed tomatoes, vodka, and dried oregano and basil. Let simmer over medium-low heat for 10 minutes.
- While vodka sauce is simmering, cook penne pasta according to package instructions.
- Stir in the heavy cream and parmesan cheese and simmer for another 5 minutes or until thickened. Season the sauce with salt and black pepper to taste.
- To serve, pour the sauce over the pasta and toss to coat. Sprinkle with parmesan cheese and extra black pepper.
- Store leftovers in the fridge for up to one week.
Notes
- Prepare the vodka sauce ahead and refrigerate until needed; reheat gently before adding cream and cheese.
- Freeze the vodka sauce without cream and cheese for up to two months, thaw overnight before use.
- For vegan versions, substitute cashew cream and vegan cheese alternatives.
- To make paleo or keto, omit cheese and butter, use olive oil and cashew cream, or swap pasta for zucchini noodles.
- Use gluten-free pasta to accommodate gluten-free diets without changing the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 235kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 14mg | 5% |
| Sodium | 149mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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