Vodka Penne Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 -10 servings
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Calories
669 kcal
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Course
Main Course
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Cuisine
Italian
Vodka Penne Pasta
Description
Vodka Penne Pasta features pasta cooked to al dente tossed in a sauce made by simmering vodka with butter and red pepper flakes, which tempers the alcohol and creates a flavorful base. Crushed tomatoes are stirred in along with heavy cream and seasoning salt, resulting in a smooth, rich sauce that coats the pasta evenly. The fresh basil and Parmesan cheese added at the end contribute brightness and umami depth. The sauce's simmering time allows flavors to meld without overpowering the creaminess.
To customize, meat options such as Italian sausage, meatballs, or pancetta can be cooked separately and folded into the sauce or served alongside. Cooking pasta separately, reserving pasta water, and adding it to the sauce help maintain the desired consistency.
This dish is best served immediately, garnished with additional Parmesan and freshly ground salt and pepper. It suits a variety of occasions from casual dinners to special meals. The sauce can also be prepared ahead, refrigerated for up to five days or frozen for three months, then reheated gently to preserve texture. Adding pasta water or cream while reheating helps maintain sauce smoothness.
Follow the instructions carefully for cooking pasta and sauce times to achieve balance and flavor development.
Ingredients
- 1 lb penne pasta cooked according to package directions for al dente. Or try Rigatoni, fusilli, mostaccioli.
- 6-8 tablespoons butter regular or unsalted, if using unsalted, add ¼ teaspoon seasoning salt (additional)
- ½ - 1 teaspoon red pepper flakes or more depending on desired heat
- ¾ cup vodka
- 28 oz can crushed tomatoes I prefer Cento or Pomi, or whole San Marzano tomatoes, crushing with hands, or in food processor, blender
- ¾ cup heavy cream
- 1 teaspoon seasoning salt like Lawry's
- 8 - 10 fresh basil chiffonade, leaves
- 4 oz Parmesan Cheese grated or shaved
- salt fresh ground, to taste
- black pepper fresh ground, to taste
Optinal Add-Ins
- 4 - 6 links Italian sausage
- meatballs
- 4 ounces pancetta chopped
Instructions
- Start 4 quarts of water to boil in separate large pot for the pasta, adding 1-2 teaspoons kosher salt to the water.
- If desired before making sauce, cook Italian Sausage, chopped Pancette, or meatballs in pan until cooked through, remove and wipe out excess grease, leave some! Cover and simmer until warmed through.
- Melt butter in a large skillet. Stir in red pepper flakes and vodka, vodka will boil violently. Allow to simmer for 2-3 minutes.
- Stir in crushed tomatoes and cream. Add seasoning salt and stir well. Simmer 7 - 15 minutes
- While sauce simmers, cook pasta according to package directions for al dente pasta. While pasta is cooking; chiffonade or chop of your basil.
- Grate parmesan cheese. Reserve 1/2 cup pasta water, then drain pasta and return to pot. Pour pasta into sauce and stir to coat. Sprinkle in basil and shaved parmesan, mix gently.
- Serve immediately with fresh parmesan grated on top, along with a few grinds of salt and pepper if desired. Delicious served with crusty Italian bread, garlic bread and a crisp green salad.
Notes
- Prepare the sauce ahead and store in an airtight container refrigerated up to 5 days or freeze for up to 3 months.
- Reheat sauce slowly over low heat, stirring to prevent curdling, adding reserved pasta water or cream to restore texture.
- Use fresh basil chiffonade and freshly grated Parmesan cheese for best flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-10 servings
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 669kcal | 33% |
| Carbohydrates | 68g | 23% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 973mg | 41% |
| Potassium | 616mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1388IU | 28% |
| Vitamin C | 13mg | 14% |
| Calcium | 311mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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