Penne alla Vodka Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
786 kcal
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Course
Main Course, Dinner
Penne alla Vodka Recipe
Description
Penna alla Vodka is a pasta dish featuring penne cooked to al dente paired with a rich and creamy vodka-infused tomato sauce. The base begins with gently sautéed onions and garlic to build flavor before adding concentrated tomato paste and vodka to the pan. Once the alcohol evaporates, canned whole tomatoes are added and cooked down to a saucy consistency. Red pepper flakes give a mild heat without overpowering, and salt seasons the sauce. Heavy whipping cream and Parmesan cheese are stirred in last to create a smooth, velvety sauce. Cooking pasta separately in salted water ensures proper texture, and reserved pasta cooking water adjusts sauce thickness.
The finished dish delivers a balance of savory, slight spiciness, and creamy mouthfeel. It's suitable as a main course and can be topped with additional Parmesan cheese and fresh herbs like parsley or basil for garnish. This technique emphasizes layering flavors with aromatics and controlled simmering for a polished home-cooked pasta experience.
Ingredients
- 3 Tbsp extra virgin olive oil
- 1/2 yellow onion finely chopped (1 cup, medium
- 4 garlic minced, cloves
- 3 Tbsp tomato paste double-concentrated
- 1/4 cup vodka
- 14 oz whole tomatoes canned
- 1/4 tsp red pepper flakes or added to taste, crushed
- 1/2 tsp salt plus more for the pasta water, fine sea salt
- 3/4 cup heavy whipping cream
- 1/2 cup Parmesan Cheese plus more to serve
- 1 lb penne pasta or rigatoni
- 1/2 cup pasta cooking water or as needed
- parsley torn or chopped to garnish, or basil, fresh leaves
Instructions
- In a coated dutch oven or non-reactive pot over medium heat, add olive oil and onions and saute until softened, 5-6 minutes stirring occasionally. Add garlic and saute for another 30 seconds until fragrant.
- Add tomato paste and Vodka and stir for 2 minutes until most of the vodka has evaporated out.
- Add tomatoes, salt, and red pepper flakes. Mash up the tomatoes with your spatula and simmer the sauce partially covered over low heat for 15 minutes, stirring occasionally. Meanwhile, start cooking the pasta so it’s ready at the same time as your sauce.
- Bring a large pot of water to a boil for pasta. Season pasta water generously with salt (it should have enough salt to taste like ocean water). Once the water has boiled, add pasta and stir several times to keep the pasta from sticking. Cook until al dente according to pasta instructions. Reserve 1/2 cup of pasta cooking water.
- Stir whipping cream into the sauce then add shredded cheese and return to a simmer.
- Add cooked pasta directly from the cooking water, adding a couple of Tbsp of pasta water at a time to make it saucier. Season with salt then serve garnished with more cheese if desired, parsley, or basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Calories | 786kcal | 39% |
| Carbs | 95g | |
| Protein | 22g | 44% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 59mg | 20% |
| Sodium | 750mg | 31% |
| Potassium | 650mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 14mg | 16% |
| Calcium | 246mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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