Penne Alla Vodka
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Calories
665 kcal
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Course
Main Course
Penne Alla Vodka
Description
The Penne Alla Vodka starts by browning prosciutto to develop a flavorful base. Vodka is then added and gently simmered until reduced by half to remove harsh alcohol tones, leaving a balanced aroma that complements the sauce. Butter and garlic are cooked briefly before incorporating tomato paste, chicken broth, a bouillon cube, honey, hot sauce, and herbs, building layers of flavor. Crushed tomatoes are added and simmered to create a gently bubbling tomato cream sauce.
Heavy cream is stirred in toward the end for richness, and the cooked penne pasta absorbs the velvety sauce. The final dish is sprinkled with grated Parmesan cheese and can be served with additional butter if desired. The sauce balances cream, acidity, and mild spice, while the prosciutto lends savory depth.
This recipe recommends using penne lisce for smooth sauce coverage but penne rigate is a fine alternate. Leftovers freeze well if the sauce is stored separately from fresh cooked pasta. The prosciutto can be substituted with pancetta, ham, or bacon for variation. Optional additions include mushrooms, diced tomatoes, or greens like basil and spinach, and serving with garlic bread or meatballs complements the meal.
Ingredients
- 1 tablespoon olive oil
- ¼ lb. prosciutto roughly chopped
- ¾ cup vodka
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1/4 cup chicken broth
- 1 chicken bouillon cube
- 1 teaspoon honey
- 1 teaspoon hot sauce
- 28 oz. crushed tomatoes
- 1 cup heavy cream
- 1 lb. penne pasta
- 1 cup water reserved pasta water
- ½ cup Parmesan Cheese grated. For serving
Seasonings
- ¾ teaspoon basil
- ½ teaspoon oregano dried
- ¼ teaspoon red pepper flakes
For Serving
- 1 tablespoon butter cold
Instructions
Prep Work
- Measure out all ingredients before beginning.
- Take a measuring cup (1 cup or larger) and place it in the colander that you’ll use to drain your pasta, this will remind you to save some of the pasta water when that step arrives.
Make the Sauce/Pasta
- Heat olive oil over medium heat and add the prosciutto. Cook until it begins to brown, 2-3 minutes, then set aside and roughly chop once cooled.
- Turn the heat off and add the vodka. Set the heat to medium and use a silicone spatula to clean the bottom and sides of the skillet (there may not be a ton of remnants from the meat, that’s okay)! Let it bubble gently and reduce by half, about 4-5 minutes (or until you can no longer smell alcohol).
- Add the butter and garlic and cook for 1-2 minutes. Add the tomato paste, chicken broth, chicken bouillon, honey, hot sauce, seasonings, and cooked prosciutto. Stir to combine.
- Add the crushed tomatoes. Bring to a boil, then reduce to a simmer. Let it bubble gently and reduce, partially covered while you start to boil salted water for the pasta.
- Once a boil is reached, cook the penne for 1 minute less than al dente. Drain and reserve some of the pasta water.
- Reduce heat to low. Stir the cream into the sauce until combined, then add the cooked penne and stir to combine.
- Add pasta water as needed to control the consistency. It will add a creamy finish and help the pasta cling onto the sauce.
- Remove from heat and swirl in 1 tablespoon of cold butter prior to serving. (This is optional, it adds a smooth, sparkly finish.)
- Serve with freshly grated parmesan cheese!
Notes
- Prosciutto adds fond deglazed by vodka; pancetta, ham, or bacon make good substitutes.
- Use penne lisce or rigate depending on sauce adherence preference.
- Store tomato paste tubes in the fridge to avoid waste and save measurement hassles.
- Grate Parmesan from block for best flavor over pre-grated cheese.
- Hot sauce and honey add subtle enhancing layers without overt spice or sweetness.
- Optional ingredients: mushrooms, diced tomatoes, basil, spinach brighten or enhance texture.
- Serve with baked meatballs and garlic bread with cheese for a full meal.
- For meatless version use vegetable broth and omit prosciutto.
- Store leftovers in airtight container refrigerated up to 3 days or freeze up to 3 months.
- Freeze sauce alone for better texture when reheating; boil fresh pasta to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 71g | 24% |
| Protein | 18g | 36% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 653mg | 27% |
| Potassium | 709mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 14mg | 16% |
| Calcium | 166mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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