Penne alla Vodka - Pasta with Tomato Vodka Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 people
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Calories
647 kcal
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Course
Main Course
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Cuisine
Italian
Penne alla Vodka - Pasta with Tomato Vodka Sauce
Description
Penne alla Vodka highlights penne pasta tossed in a tomato-based sauce enriched with cream and infused with vodka's distinctive notes. Cubed pancetta is browned in olive oil to develop a savory base, then garlic and shallots are added to release their aroma. Tomato puree and some reserved pasta water are simmered briefly before lowering the heat and stirring in cream for smoothness. The vodka is added with salt and pepper, simmering until the alcohol scent dissipates and the sauce darkens slightly, creating a glossy consistency.
The sauce coats al dente penne pasta for a balanced texture between firm pasta and velvety sauce. Parmesan cheese adds a finishing touch of umami when served. This preparation does not include herbs, but fresh basil or parsley can be added if desired. The dish pairs well as a standalone meal or with a simple salad.
Practical tips include carefully adding cream off high heat to avoid splitting the sauce. Using reserved pasta water helps achieve an emulsified sauce. Leftovers can be stored in the refrigerator for a few days or frozen for longer keeping. If pancetta is not available, smoked bacon is a suitable substitute, and other pasta shapes can be used if preferred.
Ingredients
- 1/2 tbsp olive oil
- 1 cup pancetta cubed (100g, smoked
- 1 garlic finely chopped, clove
- 1 shallot , finely chopped
- 4 cups penne pasta (14 oz/400g)
- 1.5 cup tomato puree 400g, passata
- 1/3 cup heavy cream (80ml)
- 1/3 cup vodka (80ml)
- 1/2 cup water 120ml, reserved pasta water
- salt to season
- black pepper to season
- Parmesan Cheese for serving (optional, freshly grated
Instructions
- Bring a large pot of salted boiling water to a boil. Cook the pasta according to packet instruction until al dente.
- Meanwhile, add the olive oil to a large pan and add the pancetta, fry for a couple of minutes until starting to brown (2-3 minutes)
- Next, add the garlic and shallot and saute until the shallot becomes translucent and garlic is fragrant.
- Stir the pureed tomatoes into the skillet and add 1/2 cup of reserved pasta water. Let it simmer for 1 minute then reduce the heat to low.
- Add the cream and stir until thoroughly combined with the tomato. Once combined, add the vodka with a pinch of salt and pepper.
- Let the sauce simmer for 3-4 minutes or until you can no longer smell the vodka and the sauce has darkened slightly. If the sauce reduces too much then add another splash of pasta water.
- Once the pasta is cooked al dente, add it to the sauce and toss to coat. Serve with parmesan.
Notes
- Substitute smoked bacon for pancetta if needed, roughly chopped.
- If tomato puree tastes too acidic, add a pinch of sugar gradually to balance the flavor.
- Reduce heat to low before adding cream to prevent curdling; a slightly grainy appearance does not affect taste.
- Any pasta shape is acceptable if penne is unavailable.
- Fresh basil or parsley can be added for herbaceous notes though the original recipe is herb-free.
- Reserve pasta water to help emulsify the sauce and add flavor.
- Store sauce in the refrigerator up to 5 days or freeze in suitable containers.
- Leftover pasta keeps for 1 to 2 days and can be eaten cold or used in pasta salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 85g | 28% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 44mg | 15% |
| Sodium | 206mg | 9% |
| Potassium | 720mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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