Penne alla Vodka (Best Vodka Sauce!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Penne alla Vodka (Best Vodka Sauce!)
Description
This recipe begins by sautéing minced onion and diced pancetta or prosciutto in olive oil, releasing savory depth. Garlic and red pepper flakes join briefly before crushed San Marzano tomatoes, vodka, salt, and pepper are added. Simmering the sauce for at least 15 minutes cooks off the vodka’s sharpness and blends flavors.
Meanwhile, penne pasta is cooked in salted boiling water and drained, reserving some pasta water. Heavy cream is stirred into the sauce along with parmesan, fresh oregano, and basil, yielding a creamy, herb-infused tomato sauce. The cooked pasta is then combined with the sauce and tossed, thinning as necessary with reserved pasta water to reach desired consistency.
This Penne alla Vodka serves as a satisfying main course that can be garnished with extra parmesan or basil. Using crushed San Marzano tomatoes lends natural sweetness and acidity which balance the rich cream and vodka sauce for a harmonious flavor profile.
For smoother sauce texture, tomatoes can be blitzed before cooking. The sauce freezes well for up to 3 months for convenient future use.
Ingredients
- 1 (28 oz) can San Marzano tomato crushed finely with hands
- 2 Tbsp extra virgin olive oil
- 1/2 cup yellow onion minced
- 3 oz. prosciutto or pancetta, diced (optional
- 1 Tbsp garlic 3 cloves, minced
- salt freshly ground
- black pepper freshly ground
- 1/2 cup vodka
- 1/4 tsp red pepper flakes more or less to taste
- 2/3 cup heavy cream
- 1/4 cup Parmesan Cheese plus more for serving, finely shredded
- 1 Tbsp oregano fresh, chopped
- 1/4 cup basil chopped, fresh
- 14 oz. penne pasta plus reserved pasta water for thinning sauce as needed
Instructions
- Bring a pot of water to a boil to cook pasta. Season water with salt.
- Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
- Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.
- Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
- Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
- Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.
Notes
- For a smoother sauce texture, pulse or blend the crushed tomatoes before cooking.
- Simmer the sauce long enough (about 15 minutes) to remove the sharp alcohol scent from the vodka.
- This sauce can be frozen for up to three months without losing flavor.
User Reviews
Overall Rating
5
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