Penne Alla Vodka Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Servings
4
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Calories
932 kcal
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Course
Main Course
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Cuisine
Italian
Penne Alla Vodka Recipe
Description
This Penne Alla Vodka recipe starts by crisping diced pancetta in olive oil, then browning diced onions and Fresno pepper in the rendered fat. The pancetta is returned to the pan before deglazing with vodka, which cooks down until only a small amount of liquid remains. Crushed whole peeled tomatoes are added and cooked to reduce the sauce volume slightly. The sauce is finished off by stirring in heavy cream and Pecorino Romano cheese, creating a smooth, creamy texture enriched with savory and slightly smoky notes from the pancetta and pepper. Fresh torn basil leaves add a fragrant, herbal touch.
The pasta is cooked al dente separately and then combined with the sauce just before serving. The result is a velvety pasta dish with a balanced flavor of creamy tomato, sharp cheese, and subtle heat from the Fresno pepper. The vodka enhances the sauce by lifting the tomato flavors without imparting a strong alcohol taste.
The recipe notes suggest serving immediately for best texture, storing leftovers refrigerated for up to four days, and reheating gently with added water to avoid drying. Alternatives and substitutions include using prosciutto in place of pancetta, skipping vodka if desired, or substituting crushed red pepper flakes for fresh chiles.
Ingredients
- 2 tablespoons olive oil
- ¼ pound pancetta large diced
- 1 yellow onion peeled and small diced
- 1 Fresno pepper seeded, small diced
- ¼ cup vodka
- 28 ounces whole peeled tomatoes crushed by hand
- 1 cup heavy whipping cream
- ½ cup Pecorino Romano cheese shredded + more for garnish
- 4 basil torn fresh leaves
- 1 pound penne rigate dry
- salt to taste
- black 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
- Serve the Penne Alla Vodka immediately after preparation for best texture and flavor.
- Store leftover pasta covered in the refrigerator for up to 4 days; this dish does not freeze well.
- Reheat by gently warming with a few tablespoons of water in a saucepot, stirring until hot.
- If substituting, use 2 ounces of prosciutto instead of 4 ounces of pancetta.
- The vodka can be omitted or replaced with a small amount of water for those avoiding alcohol.
- Replace fresh Fresno pepper with 1 teaspoon crushed red pepper flakes if desired.
- Cook pasta al dente to retain firmness; this usually takes 7 to 8 minutes.
- Starting the pasta cooking while the tomatoes reduce saves overall cooking time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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