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Penne alla Vodka (Best Vodka Sauce!)

Perfectly hearty and tender penne pasta is tossed with a creamy and vibrant, San Marzano tomato based and vodka infused sauce that's seasoned with fresh herbs and parmesan. Talk about delicious dinner recipe!

Prep Time
20 mins
Cook Time
20 mins
Servings: 6
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 (28 oz) can San Marzano tomatoes, crushed finely with hands*
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup minced yellow onion
  • 3 oz. proscuitto or pancetta, diced (optional)
  • 1 Tbsp minced garlic  (3 cloves)
  • Salt and freshly ground black pepper
  • 1/2 cup vodka
  • 1/4 tsp red pepper flakes, more or less to taste
  • 2/3 cup heavy cream
  • 1/4 cup finely shredded parmesan cheese, plus more for serving
  • 1 Tbsp chopped fresh oregano
  • 1/4 cup chopped fresh basil
  • 14 oz. penne pasta, plus reserved pasta water for thinning sauce as needed

Instructions

    Cup of Yum
  1. Bring a pot of water to a boil to cook pasta. Season water with salt.
  2. 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.
  3. 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.
  4. Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
  5. Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
  6. 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 you can blitz the tomatoes in a food processor or buy crushed San Marzano tomatoes if you can find them.
  • **Be sure to allow enough time for sauce simmer or it will taste strongly of alcohol and that will overpower the flavors of the dish.
  • Sauce can be frozen up to 3 months.