Name: Penne alla Vodka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz penne pasta; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 28 oz crushed tomatoes; 1/2 cup vodka; 1/4 teaspoon red pepper flakes; 1/2 cup heavy cream; 1/2 cup freshly grated parmesan cheese; fresh basil leaves, torn (for garnish); salt and freshly ground black pepper, to taste

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Penne alla Vodka is a creamy pasta dish that captures the essence of Italian-American cooking, offering a rich sauce made from crushed tomatoes, a splash of vodka, and a luscious finish of heavy cream. What stands out is its beautiful balance of flavors: the tangy tomatoes meld perfectly with the subtle warmth of vodka and the velvety cream, creating a comforting dish that is anything but ordinary.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Penne alla Vodka
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Penne alla Vodka

I first discovered this delicious recipe on a rainy evening when I craved something warm and fulfilling. The combination of flavors was unexpected yet delightful, making Penne alla Vodka a go-to dinner throughout the years. Not only does this easy dinner come together in about 40 minutes, but it’s also an economical choice for those busy weeknights. I promise, after a single bite, you’ll understand why it deserves a permanent spot in your culinary rotation!

Why You’ll Love This Recipe

Simple & Quick: Whip up this dish in about 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The harmony of tangy tomatoes, creamy richness, and a hint of vodka creates a symphony of taste.
Eye-Catching Appeal: The vibrant red sauce and sprinkle of fresh basil make it a stunning centerpiece for any table.
Flexible Serving: Enjoy it as a family dinner, weekend gathering, or even as impressive meal prep for lunches.
Diet-Friendly Options: Easily swap in gluten-free pasta or non-dairy cream for personalized dietary needs.

Ingredients You’ll Need

12 oz penne pasta: This tubular pasta is perfect for holding onto the sauce. Feel free to substitute with rigatoni or fusilli.
2 tablespoons olive oil: Adds rich flavor and helps sauté the onions. Use extra virgin for the best taste.
1 small onion, finely chopped: Provides sweetness and depth. Shallots can be a great alternative if you prefer milder flavor.
3 garlic cloves, minced: Bring aromatic goodness to the dish. Fresh garlic ensures maximum flavor, but jarred works too.
28 oz crushed tomatoes: This forms the base of your sauce. Look for high-quality ones for optimal flavor, or use diced tomatoes blended until smooth.
1/2 cup vodka: Enhances the creaminess of the sauce. You can use non-alcoholic substitutions but the flavor won’t be the same.
1/4 teaspoon red pepper flakes: Adds a gentle heat. Feel free to adjust based on your spice preference.
1/2 cup heavy cream: This creates the creamy texture. If you’re looking for a lighter version, half-and-half can work, but it won’t be as rich.
1/2 cup freshly grated Parmesan cheese: A must for that cheesy finish. Grating your own cheese yields the best melt and flavor.
Fresh basil leaves, torn (for garnish): A pop of color and freshness. You could also use parsley for a different flavor.
Salt and freshly ground black pepper, to taste: Essential for adjusting flavors.

How to Make Penne alla Vodka

Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain, but reserve 1 cup of that precious pasta water for later. Set the pasta aside while you make the sauce.

Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped 1 small onion and 3 minced garlic cloves. Sauté for about 3-4 minutes, just until they soften and release a fragrant aroma. This step builds a flavorful foundation for your sauce.

Simmer the Vodka: Carefully pour in 1/2 cup of vodka and allow it to simmer! Watch as it reduces by half over 3-5 minutes. This extracts essential flavors without overwhelming the dish.

Add the Tomatoes and Pepper: Toss in 28 oz of crushed tomatoes and 1/4 teaspoon of red pepper flakes. Lower the heat and let the sauce simmer gently for about 10-12 minutes. You’ll notice it thickening and deepening in flavor, which is exactly what you want.

Cream and Cheese Time: Reduce the heat to low and stir in 1/2 cup of heavy cream and 1/2 cup of freshly grated Parmesan cheese. Mix until the sauce is silky smooth, making sure to season it with salt and pepper to taste. This creates that luscious coating that clings to the pasta beautifully.

Combine with Pasta: Toss the cooked penne into the sauce, adding in reserved pasta water a little at a time as needed to achieve your desired consistency. The sauce should perfectly envelop each piece of pasta. Finish by garnishing with torn fresh basil leaves before serving.

Storing & Reheating

To store your leftover Penne alla Vodka, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. If you’d like to freeze it, place it in a freezer-safe container, where it can remain fresh for up to 3 months. When reheating, simply warm it on the stovetop over low heat, stirring occasionally until heated through. You may want to add a splash of cream or reserved pasta water to refresh the texture.

Chef’s Helpful Tips

Avoid watery pasta sauce by carefully monitoring the liquid content as you combine the pasta and sauce. Use reserved pasta water as needed.
Ensure the vodka has time to simmer properly; it helps to develop that rich flavor without the sharpness.
For a touch of sweetness, add a pinch of sugar if the tomatoes taste a tad acidic.
If you prefer a creamier sauce, you can increase the heavy cream to 3/4 cup—it’s a decadent option!
Make it your own! Experiment with additional ingredients like spinach or mushrooms for a veggie boost.

Rich, creamy, and disturbingly good, this Penne alla Vodka recipe showcases the perfect balance of flavors that will leave you fully satisfied yet craving more. It’s wonderfully straightforward to prepare, making it a fabulous choice for your family dinners or entertaining guests. I encourage you to try it, perhaps adding your own twist, and enjoy every last bite.

Recipe FAQs

Can I make Penne alla Vodka ahead of time?

Absolutely! You can prepare the sauce a day ahead and keep it in the fridge. When you’re ready to eat, simply cook the pasta, heat the sauce, and combine them—it’s an effortless way to save time.

What type of vodka should I use?

You don’t need to splurge on an expensive bottle, but using a decent-quality vodka enhances the flavor. A well-known mid-range brand will work beautifully!

Can I use a different pasta shape?

Of course! While penne is traditional, any pasta that can hold sauce well will work, such as rigatoni or bow ties. Cherish the versatility!

Is Penne alla Vodka suitable for freezing?

Yes! Just be mindful that the cream may change in texture when frozen and reheated. To minimize this, preserve it without heavy cream, stirring it in afterward when you reheat it for the best results.