Penne alla Vodka
Creamy penne alla vodka with tomato-vodka sauce, a touch of cream, and Parmesan—Italian-American restaurant classic made weeknight-easy. Alcohol cooks off as the sauce simmers; finish silky, not boiling hard after cream.
đź›’Ingredients
- 1 pound penne
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vodka
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan, plus more for serving
- 1 teaspoon kosher salt, plus pasta water salt
- 1/2 teaspoon black pepper
- Fresh basil (optional)
🔧Kitchen Tools Needed
- Large skillet
- Pasta pot
- Wooden spoon
- Grater
đź“ťInstructions
- 1
Cook penne in salted water until al dente. Reserve 1 cup pasta water; drain.
- 2
Melt butter with oil in a large skillet over medium. Sauté onion 5–6 minutes until soft. Add garlic and red pepper flakes 30 seconds.
- 3
Pour in vodka; simmer 2–3 minutes, scraping the pan, until the sharp alcohol smell mellows (most alcohol cooks off).
- 4
Stir in crushed tomatoes, salt, and pepper. Simmer 8–10 minutes until slightly thickened.
- 5
Reduce heat to low. Stir in cream and Parmesan until smooth—do not hard-boil. Toss with penne, loosening with pasta water as needed.
- 6
Serve with basil and more Parmesan. Refrigerate within 2 hours up to 3 days; reheat gently to steaming hot (165°F).
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
âť“Frequently Asked Questions
Skip vodka?
Use broth plus 1 teaspoon lemon juice or white wine vinegar for brightness; flavor will differ slightly.
Does alcohol remain?
A short simmer cooks off most alcohol; simmer longer if serving kids or avoiding alcohol entirely and use the non-vodka swap.
Add protein?
Stir in cooked Italian sausage (160°F) or grilled chicken (165°F).
Sauce too acidic?
Pinch of sugar or extra cream balances tomatoes.
Make ahead?
Sauce keeps 3 days refrigerated; toss with fresh pasta when serving.
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