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Penne Alla Vodka Recipe
5 from 288 votes

Penne Alla Vodka Recipe

Penne Alla Vodka combines pancetta, onion, Fresno pepper, and crushed tomatoes simmered with vodka, finished with heavy cream and Pecorino Romano cheese for a creamy, slightly spicy tomato pasta sauce. Tossed with penne pasta, it offers a balanced richness and subtle heat.

Prep Time
5 mins
Cook Time
30 mins
Servings: 4
Calories: 932 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Add the oil to a large saucepan over low to medium heat and heat it up for 1 to 2 minutes.
  2. Next, add in the pancetta and cook it until it becomes crispy and browned. This will take about 5 to 7 minutes.
  3. Remove the pancetta and set it to the side.
  4. 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.
  5. Next, add in the peppers and sauté for 1 to 2 minutes.
  6. Add the pancetta back to the pan and stir to combine.
  7. Turn the heat to low and deglaze with the vodka. Then, turn the heat up to medium.
  8. Stir and cook the vodka down until the amount of liquid is reduced to a few tablespoons.
  9. 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.
  10. Drop the penne pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
  11. While the pasta is cooking, add the cream to the tomato sauce, along with salt and pepper, and stir to combine. Set aside.
  12. Drain the pasta and add it to the saucepan.
  13. Add in pecorino Romano cheese, fresh basil, salt, and pepper, and stir to combine.
  14. You may need to add in ½ cup of hot pasta water to help loosen up the pasta.
  15. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 932

% 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.