Penne Alla Vodka
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 - 8 servings
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Calories
444 kcal
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Course
Main Course
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Cuisine
Italian
Penne Alla Vodka
Description
This Penne Alla Vodka recipe begins by softening diced yellow onions with seasonings like kosher salt, black pepper, and crushed red pepper flakes in olive oil, which creates a flavorful base. Garlic adds aromatic depth. Vodka is then added to the pan to deglaze, releasing browned bits for added complexity.
Crushed tomatoes and tomato paste are combined and simmered to reduce and concentrate flavor. The sauce is seasoned further and gently cooked for about 25 minutes to meld flavors. Separately, penne pasta cooks until al dente and is drained, reserving pasta water.
To finish, heavy cream and freshly grated Parmesan cheese are stirred into the sauce off the heat, creating a rich, creamy texture. Pasta water can be added gradually to adjust the sauce consistency. The pasta is tossed in the sauce and garnished with additional Parmesan and fresh chopped herbs such as parsley or basil.
This dish balances acidity from the tomato with creaminess and slight heat, making it suitable for a comforting pasta dinner. It works with various pasta shapes, depending on preference or pantry supplies.
Ingredients
- ¼ cup olive oil
- 1½ cups yellow onion diced
- 1½ tsp. kosher salt divided
- ½ tsp. black pepper ground
- 1/8 tsp. red pepper flakes crushed
- 4 garlic minced, cloves
- 1 cup vodka
- 1 oz. can whole tomatoes crushed
- 2 Tbsp. tomato paste
- 16 oz. penne pasta dried
- ½ cup heavy whipping cream
- ½ cup Parmesan Cheese plus additional for garnish, grated
- parsley for garnish, chopped, fresh, or basil
Instructions
- Heat olive oil in a Dutch oven over medium heat; add onion, ½ teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic; cook, stirring occasionally, 2 minutes.
- Add vodka; cook, stirring to release browned bits from bottom of pan.
- Add tomatoes and tomato paste to pan. Bring to a simmer; reduce heat to medium low. Stir
- in remaining 1 teaspoon salt; simmer until flavors meld, about 25 minutes.
- Cook pasta in a pot of boiling salted water until package directions for al dente.
- Reserve 1 cup pasta water; set aside. Drain pasta in a colander.
- Remove tomato sauce from heat. Stir cream and ½ cup Parmesan cheese until combined.
- Add reserved pasta water, ¼ cup at a time, to loosen sauce.
- Garnish servings with grated Parmesan cheese and herbs.
Notes
- You can use other pasta shapes like rigatoni, elbow macaroni, or spaghetti if penne is unavailable.
- Opt for high-quality whole or crushed tomatoes, like San Marzano, for best sauce flavor.
- Fresh garlic and herbs enhance the sauce's taste noticeably.
- Adding reserved pasta water helps emulsify and loosen the sauce while enhancing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 663mg | 28% |
| Potassium | 488mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1571IU | 31% |
| Vitamin C | 23mg | 26% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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