Penne alla Vodka
User Reviews
5
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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
4 people
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Calories
602 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Penne alla Vodka
Description
This Penne alla Vodka recipe starts by cooking penne pasta to al dente, then making a sauce by sautéing onions and garlic in olive oil. San Marzano tomatoes and vodka are added, simmering to burn off the alcohol and concentrate flavors. Heavy cream and butter produce a velvety sauce that clings to the pasta when tossed together. Parmesan cheese and fresh parsley finish the dish with savory depth and a fresh herbal note.
The flavor is a harmonious mix of acidity from tomato, creaminess from dairy, and a mild sharp edge from vodka, creating a rich yet balanced taste. The texture is smooth with the pasta pieces coated evenly in sauce. This dish is suitable served hot immediately after preparation.
Extra care is advised when adding vodka to the hot pan — removing it from heat and pouring vodka centrally helps reduce flaring risks. Once back over heat, start with a low flame. Take precautions to keep loose clothing away from the heat source during this step.
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- ½ yellow onion chopped in small dice
- 2 garlic finely chopped, cloves
- 28 ounces San Marzano Tomatoes
- ¼ cup vodka
- ½ cup heavy cream
- 3 tablespoons butter unsalted
- ½ cup Parmesan Cheese freshly grated
- ¼ cup flat-leaf parsley chopped fresh
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to al dente package instruction, 11 to 13 minutes. Reserve ½ cup pasta water and drain pasta.
- In a large skillet, large enough to hold all of the cooked pasta, over medium heat add olive oil, onions and garlic. Sautee until translucent, about 3 minutes.
- Add the tomatoes, vodka, and season with salt and pepper. Simmer for 10 minutes until alcohol burns off. Stir in heavy cream and butter.
- Add the pasta to the skillet with the sauce. Toss the pasta in the sauce over high heat until well coated. Add a little of the cooking water if the sauce is too thick.
- Top with Parmesan and parsley and mix gently.
- Serve immediately.
Notes
- Always remove the pan from heat and turn off the burner when adding vodka to prevent flare-ups.
- Pour vodka into the center of the pan when off the heat to minimize fire risks.
- Keep your eyes on the pan and ensure loose clothing stays away from the flame during this step.
- Resume cooking gently with a low flame when returning the pan to heat before increasing as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 70g | 23% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 178mg | 7% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 164mg | 16% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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