5 from 54 votes
Penne alla Vodka
Penne alla Vodka is a rich pasta dish where penne or rigatoni is combined with a creamy tomato sauce made from pancetta, onions, cherry tomatoes, tomato passata, cream, and a splash of vodka. The sauce is cooked slowly to develop depth and a balanced mix of savory, spicy, and creamy flavors, with a touch of chili flakes to add mild heat and parmesan cheese to finish.
Prep Time
10 mins
Cook Time
35 mins
Servings:
4
Calories:
840 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian, Italian-American Fussion
Ingredients
- 350 g penne pasta 12oz) or rigatoni. I used whole grain penne from Mancini
- 200 g pancetta (7oz) diced
- 1 onion peeled and chopped, small
- 300 g tomato passata (10.5oz)
- 10-12 cherry tomato halved
- 150 ml fresh cream (5floz) or Italian heavy cream (panna da cucina)
- ½ cup vodka
- 2-3 tablespoon extra virgin olive oil
- 1 teaspoon peperoncino flakes or as required, red chili pepper
- salt for pasta and to taste
- black pepper to serve, freshly ground
- parmigiano reggiano grated as required
Instructions
Prepare ingredients
- Peel and chop the onion, dice the pancetta if it’s in one piece. Wash and cut the cherry tomatoes into halves.
Cup of Yum
Make the sauce
- Cook the onion in a large skillet with olive oil until it becomes transparent. Add the diced pancetta and brown it. Deglaze with the vodka over a high heat and let the alcohol evaporate. Add the red chili pepper and then add the cherry tomato halves and cook until they soften slightly.
- Add tomato passata and cook over low heat for 15 minutes until the sauce has reduced. Add salt to taste. Add the cream and mix the ingredients together carefully.
Cook the pasta
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Once the pasta is ready, save a cup of cooking water and drain.
Finish the dish
- Add the cooked pasta to the sauce and mix together well. If you think your sauce is too dry, add a little pasta cooking water. Serve with freshly ground black pepper and grated parmigiano (if required).
Nutrition Information
Calories
840kcal
(42%)
Carbohydrates
78g
(26%)
Protein
21g
(42%)
Fat
42g
(65%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.1g
(5%)
Cholesterol
76mg
(25%)
Sodium
374mg
(16%)
Potassium
792mg
(17%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1164IU
(23%)
Vitamin C
20mg
(22%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 840
% Daily Value*
| Calories | 840kcal | 42% |
| Carbohydrates | 78g | 26% |
| Protein | 21g | 42% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 374mg | 16% |
| Potassium | 792mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1164IU | 23% |
| Vitamin C | 20mg | 22% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.