0 from 537 votes
The Best Penne alla Vodka
This easy penne alla vodka recipe is a restaurant-quality dish with a silky tomato cream sauce. It only takes 20 minutes to make, so it's a perfect way to elevate busy weeknights!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 500 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 ounces uncooked penne pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion chopped finely
- 1 clove garlic minced
- 1/4 cup vodka
- 1/4 cup tomato paste see note
- 3/4 cup heavy/whipping cream
- salt & pepper to taste
- Fresh basil, sliced thin optional, to taste
- freshly grated Parmesan cheese optional, to taste
Instructions
- Boil a generously salted pot of water for the penne and cook it al dente according to package directions.
- Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about 5 minutes or until softened (ok if it lightly browns).
- Stir in the garlic and cook for about 30 seconds.
- Add the vodka and let the sauce bubble for 30 seconds or so.
- Stir in the tomato paste until you've got a smooth mixture.
- Stir in the cream, and reduce heat to medium-low. Let the sauce warm through. I find this sauce thickens up very quickly (within a couple minutes), but feel free to cook it a little longer to thicken it up even more.
- Season with salt & pepper as needed. Stir in the fresh basil if using. Toss with the drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese if desired.
Cup of Yum
Notes
- I don't recommend subbing the heavy cream for something like milk or half-and-half because the sauce is likely to curdle/get grainy, and it won't be as thick or delicious.
- Use a good quality tomato paste! For this recipe, I prefer the kind sold in the tubes (like DeLallo and Mutti sell).
- This makes 4 reasonably-sized portions (not huge ones, and I suggest serving this recipe with something like a salad since it's quite rich by itself). If you're feeding hungry people who will eat more than 2 oz pasta each and no side dishes, I recommend doubling the recipe.
- I used a 10.25" Le Creuset skillet to make this recipe (any skillet is fine).
- This pasta can be found on page 23 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Calories
500kcal
(25%)
Carbohydrates
48g
(16%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Cholesterol
76mg
(25%)
Sodium
201mg
(8%)
Potassium
346mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1081IU
(22%)
Vitamin C
5mg
(6%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 500
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 76mg | 25% |
| Sodium | 201mg | 8% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1081IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.