Penne Alla Vodka Recipe
User Reviews
5.0
288 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
4
-
Calories
932 kcal
-
Course
Main Course
-
Cuisine
Italian
Penne Alla Vodka Recipe
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This incredibly easy-to-prepare Penne Alla Vodka is one of the most flavorful pastas out there with penne pasta tossed in a tomato-vodka cream sauce.
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Ingredients
- 2 tablespoons olive oil
- ¼ pound large diced pancetta
- 1 peeled and small diced yellow onion
- 1 seeded and small diced Fresno pepper
- ¼ cup vodka
- 28 ounces whole peeled tomatoes crushed by hand
- 1 cup heavy whipping cream
- ½ cup shredded pecorino Romano cheese + more for garnish
- 4 torn fresh basil leaves
- 1 pound dry penne rigate
- Sea salt and pepper to taste
Instructions
- Add the oil to a large saucepan over low to medium heat and heat it up for 1 to 2 minutes.
- Next, add in the pancetta and cook it until it becomes crispy and browned. This will take about 5 to 7 minutes.
- Remove the pancetta and set it to the side.
- In the pan with the hot oil, add in the onions and cook while frequently stirring until browned. This will take about 8 to 10 minutes.
- Next, add in the peppers and sauté for 1 to 2 minutes.
- Add the pancetta back to the pan and stir to combine.
- Turn the heat to low and deglaze with the vodka. Then, turn the heat up to medium.
- Stir and cook the vodka down until the amount of liquid is reduced to a few tablespoons.
- Pour in the tomatoes and cook for 8 to 10 minutes to reduce the amount of liquid. See the video for what to look for. Turn the heat off.
- Drop the penne pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
- While the pasta is cooking, add the cream to the tomato sauce, along with salt and pepper, and stir to combine. Set aside.
- Drain the pasta and add it to the saucepan.
- Add in pecorino Romano cheese, fresh basil, salt, and pepper, and stir to combine.
- You may need to add in ½ cup of hot pasta water to help loosen up the pasta.
- Serve the pasta with additional cheese and crushed red pepper flakes
Notes
- Make-Ahead: This is meant to be eaten as soon as it is finished being made.
- How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
- How to Reheat: Add the desired amount of pasta to a medium-sized saucepot and add 2 to 3 tablespoons of water. Heat over low to medium heat while stirring with a spoon until hot. Adjust seasonings and serve.
- If you are using prosciutto, use 2 ounces instead of the full 4 with pancetta.
- There is no substitute for vodka. If you can’t have alcohol or do not have access to it, skip it or deglaze with a tablespoon or two of water.
- Substitute the fresh chiles with 1 teaspoon of crushed red pepper flakes.
- Al dente means to the tooth. The pasta should be firm but not hard or chalky.
- Cooking time can be saved if you drop the pasta while cooking the tomatoes.
Nutrition Information
Show Details
Calories
932kcal
(47%)
Carbohydrates
98g
(33%)
Protein
26g
(52%)
Fat
45g
(69%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Trans Fat
0.04g
Cholesterol
99mg
(33%)
Sodium
646mg
(27%)
Potassium
800mg
(23%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1229IU
(25%)
Vitamin C
25mg
(28%)
Calcium
267mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 932 kcal
% Daily Value*
| Calories | 932kcal | 47% |
| Carbohydrates | 98g | 33% |
| Protein | 26g | 52% |
| Fat | 45g | 69% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 99mg | 33% |
| Sodium | 646mg | 27% |
| Potassium | 800mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1229IU | 25% |
| Vitamin C | 25mg | 28% |
| Calcium | 267mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
288 reviews
Excellent
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