Penne alla Vodka

Penne alla Vodka is a luscious and flavorful pasta dish that perfectly balances a creamy tomato sauce with a hint of bite from the vodka. This dish brings together warm, comforting flavors that are ideal for a cozy weeknight dinner or an elegant gathering. It’s made with simple ingredients that transform into a luxurious, velvety sauce that clings beautifully to each piece of penne, making it a favorite among pasta lovers.

I first stumbled across Penne alla Vodka during a dinner at a quaint Italian restaurant, and it has since become a go-to recipe in my kitchen. The surprise of the vodka enhances the dish without overwhelming the palate, while the creamy sauce offers a delightful richness that feels indulgent yet approachable. Every time I prepare it, my family gathers around the table, eager to enjoy every bite. Trust me, once you try this at home, you’ll understand why it’s so beloved!

How to Make Penne alla Vodka

1. Cook the Pasta: Begin by boiling salted water in a large pot and cook 1 pound of penne pasta according to the package instructions until al dente. Before draining, reserve about a cup of the starchy pasta water.
2. Make the Sauce: In a deep skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of diced yellow onion and sauté for about 2-3 minutes until translucent. Incorporate 2 cloves of grated or minced garlic and add 1/4 teaspoon red-pepper flakes, cooking everything for another 30 seconds until aromatic.
3. Add the Vodka: Pour in 1/2 cup of vodka and let it simmer for 2-3 minutes until it reduces by half. This helps mellow out the alcohol.
4. Incorporate Tomatoes and Spices: Stir in the 28-ounce can of crushed tomatoes, 1 teaspoon each of dried oregano and basil, along with salt and black pepper to taste. Turn down the heat and let the sauce simmer for about 10 minutes, partially covering the pan to avoid splatter while allowing the flavors to deepen.
5. Blend the Sauce: Remove the pan from heat. For a smooth sauce, use an immersion blender to puree the mixture directly in the pan, or transfer it to a high-sided container to blend.
6. Finish the Sauce: Return the smooth sauce to the pan over low heat and stir in 1/2 cup of heavy cream until it’s fully incorporated and the sauce turns a lovely pinkish-orange color.
7. Combine Pasta and Sauce: Add the cooked penne pasta and 1/3 cup of grated parmesan cheese to the sauce. Toss everything together until the pasta is coated and the cheese has melted. Taste and adjust the seasoning if necessary.
8. Garnish and Serve: For a final flourish, serve immediately topped with extra parmesan and a sprinkle of fresh parsley or basil for color.

Storing & Reheating

To store your Penne alla Vodka, allow it to cool completely and then keep it in an airtight container in the fridge for up to 4 days. If you need longer storage, freeze it in a suitable container or zip-top bag for about 3 months. When ready to enjoy, reheat on the stove over low heat, adding a splash of reserved pasta water to help revitalize the sauce. While the flavor will remain delicious, it’s worth noting that the creaminess might mellow slightly upon reheating.

Penne alla Vodka embodies the essence of comfort food; it’s rich, creamy, and incredibly satisfying. With its simple yet scrumptious ingredients, there’s a lot to love here. I encourage you to experiment with it—add some cooked chicken or sautéed mushrooms if you like! This recipe is made to be shared and enjoyed, so grab a fork and dig in.

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Penne alla Vodka

Recipe Author: Margaret

Penne alla Vodka offers an irresistible combination of creamy sauce and rich flavor. Made with simple ingredients like vodka, crushed tomatoes, and parmesan, it’s perfect for a quick and satisfying dinner at home.

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• Prep Time 10 minutes
• Cook Time 30 minutes
• Yield 6 servings 1x

Ingredients

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• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 2 cloves garlic grated or minced (1 teaspoon)
• 1/4 teaspoon red-pepper flakes or to taste
• 1/2 cup vodka
• 28 ounce can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt to taste 1 used about 1 teaspoon
• black pepper to taste
• 1/2 cup heavy cream
• 1/3 cup grated parmesan cheese
• Fresh parsley or basil for garnish (optional)

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Instructions

1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining.
2. In a deep skillet, heat olive oil over medium heat. Cook the diced onion for 2-3 minutes, then add garlic and red pepper flakes, cooking for another 30 seconds.
3. Pour in vodka and cook until reduced by half, about 2-3 minutes.
4. Add crushed tomatoes, oregano, basil, salt, and pepper. Stir and let the sauce simmer for 10 minutes, partially covered to prevent splattering.
5. Remove from heat and puree the sauce using an immersion blender or in a standard blender, ensuring it’s vented.
6. Return the smooth sauce to low heat, stir in heavy cream, achieving a pinkish-orange color.
7. Combine cooked pasta and Parmesan cheese with the sauce, stirring until everything is well coated. Season to taste and serve immediately, garnished with extra Parmesan and chopped herbs.

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Notes

For extra flavor, consider adding more herbs to the sauce or using fresh garlic.
Make sure to vent the blender if transferring hot sauce to avoid mess.
Leftover sauce can be stored in the fridge for a few days and reheated.

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Nutrition

• Serving Size: 1 serving
• Calories: 540
• Sugar: 6g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 64g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 58mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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