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Penne alla vodka
5 from 18 votes

Penne alla vodka

Penne alla vodka blends a smooth tomato and cream sauce with Italian seasoning and a touch of vodka to add depth. The sauce is pureed until silky and simmered with onions, garlic, and spices, then combined with al dente penne pasta. It yields a comforting pasta dish with a creamy texture and balanced savory and slightly spicy flavors from the red pepper flakes.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Calories: 580 kcal
Course: Dinner
Cuisine: Italian, American

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons butter unsalted
  • 1 cup yellow onion about 1 medium onion, finely chopped
  • 1 Tablespoon garlic minced
  • ⅓ cup vodka
  • 2 Tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ¾ teaspoons table salt
  • ½ teaspoon black pepper ground
  • ¼ teaspoon red pepper flakes increase to ½ teaspoon for a spicier pasta
  • 28 oz whole peeled tomatoes may substitute crushed tomatoes (do not drain, canned
  • 1 cup heavy cream 2 tablespoons
  • ¼ cup Parmesan Cheese plus additional for serving (freshly grated preferred, grated
  • 16 oz penne pasta
  • 2 Tablespoons basil finely sliced fresh

Instructions

    Cup of Yum
  1. Heat oil and butter in a large pot over medium heat until butter is melted and pan is hot.
  2. Add onion and cook, stirring, until softened (about 3-5 minutes).
  3. Add garlic and cook until fragrant (about 30 seconds).
  4. Add vodka and cook, scraping the bottom of the pot, until vodka is reduced by about half and you no longer get slapped in the face by the smell of alcohol if you whiff the steam.
  5. Add tomato paste, Italian seasoning, salt, pepper, and red pepper flakes and cook, stirring, until mixture is smooth and tomato paste is well incorporated.
  6. Add whole tomatoes, breaking them up with your spatula or spoon.
  7. Drizzle in cream and stir until well-combined. Use your immersion blender to puree the sauce until smooth (if you don’t have an immersion blender, transfer sauce to a blender and puree there, then return to the pot).
  8. Reduce heat and simmer for at least 30 minutes, stirring occasionally. Prepare pasta while mixture simmers.
  9. Cook penne pasta in well-salted water according to package instructions. When finished cooking, reserve 1 cup of pasta water before draining.
  10. Add cooked, drained pasta to pot with a splash of reserved pasta water and add grated parmesan and sliced basil. Stir well and continue to simmer over low heat. If mixture becomes too thick, add additional reserved pasta water as needed (you won’t need the full cup, but I like to have spare water for leftovers the next day).
  11. Serve, topped with additional grated parmesan and fresh basil if desired.

Notes

  • Use a plain, unflavored vodka for this recipe; there is no need for expensive brands.
  • Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
  • The sauce freezes well and can be kept frozen for several months for future use.

Nutrition Information

Serving 1serving Calories 580kcal (29%) Carbohydrates 68g (23%) Protein 14g (28%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 0.2g (10%) Cholesterol 58mg (19%) Sodium 614mg (26%) Potassium 572mg (12%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 1039IU (21%) Vitamin C 16mg (18%) Calcium 139mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 580

% Daily Value*

Serving 1serving
Calories 580kcal 29%
Carbohydrates 68g 23%
Protein 14g 28%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.2g 10%
Cholesterol 58mg 19%
Sodium 614mg 26%
Potassium 572mg 12%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 1039IU 21%
Vitamin C 16mg 18%
Calcium 139mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.