5.0 from 45 votes
Vodka Penne Pasta
This recipe for Penne alla Vodka is ready in under 30 minutes making it perfect for entertaining. With simple ingredients, this creamy tomato vodka cream sauce has a little kick of heat, with warm, aromatic flavors.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 -10 servings
Calories: 669 kcal
Course:
Main Course
Cuisine:
Italian
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 leaves chiffonade
- 4 oz Parmesan Cheese grated or shaved
- Fresh ground salt and pepper 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.
Cup of Yum
Notes
- Storage, Make-Ahead and Freezing Tips
- Sauce may be made ahead of time, cooled and refrigerated stored in an airtight container for up to 5 days.
- Or freeze the completely cooled sauce for up to 3 months, allow it to thaw, and reheat.
- Reheat: Slowly, over low heat, bring the sauce up to heat until heated through. If the cream curdles a bit, whisk well while heating, and add a splash of reserved pasta water or a tablespoon of cream to bring it all back together.
Nutrition Information
Serving
1serving
Calories
669kcal
(33%)
Carbohydrates
68g
(23%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
77mg
(26%)
Sodium
973mg
(41%)
Potassium
616mg
(18%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1388IU
(28%)
Vitamin C
13mg
(14%)
Calcium
311mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6-10 servings
Amount Per Serving
Calories 669
% 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.