Penne alla Vodka

Penne alla vodka coats ridged pasta in a smooth tomato cream sauce. Cooking tomato paste briefly deepens its flavor, while a splash of starchy pasta water helps the finished sauce cling to the pasta. Keep the heat gentle after adding cream and cheese so the sauce stays smooth.

Ingredient notes

• Penne: Cook just to al dente because the pasta finishes in the sauce. Reserve cooking water before draining.
• Olive oil: Use it to soften the onion gently; smoking-hot oil is unnecessary for the sauce base.
• Onion: Dice finely so it softens evenly and does not leave large crunchy pieces in the sauce.
• Garlic: Add after the onion has softened and cook briefly. Burnt garlic gives a bitter taste.

Tips for a dependable result

Measure the vodka into a small cup before cooking. Remove the pan from direct heat when adding it and keep it away from an open flame. A brief simmer does not guarantee that all alcohol evaporates. If avoiding alcohol, replace the vodka with water; the dish will have a slightly different flavor. Reserve pasta water before draining, then add only what is needed. Too much makes the sauce thin. Grate Parmesan finely so it melts evenly rather than clumping.

Timing and portions

This recipe makes 4 servings. Allow about 15 minutes for preparation and 25 minutes for cooking. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.

Vagner Carvalho

Penne alla Vodka

Penne alla vodka coats ridged pasta in a smooth tomato cream sauce. Cooking tomato paste briefly deepens its flavor, while a splash of starchy pasta water helps the finished sauce cling to the pasta.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian-American

Calories: 650

Ingredients Method Notes

Ingredients

  

• 400 g penne pasta
• 1 tablespoon olive oil
• 1 small onion finely diced
• 3 garlic cloves minced
• 60 g tomato paste
• 60 ml vodka
• 400 g crushed tomatoes
• 120 ml heavy cream
• 50 g Parmesan finely grated, plus optional extra
• 1/4 teaspoon red pepper flakes optional
• 1/2 teaspoon fine salt plus salt for pasta water
• 1/4 teaspoon black pepper

Method

 

1. Bring a large pot of salted water to a boil. Cook penne until just al dente according to package directions; reserve 1 cup pasta water before draining.
2. Meanwhile warm oil in a wide skillet over medium heat. Cook onion 6 to 8 minutes until soft. Add garlic, tomato paste, and optional pepper flakes; cook 2 minutes, stirring.
3. Take the pan off the heat and add vodka carefully, away from any flame. Return to medium heat and simmer 2 minutes. Add tomatoes, salt, and pepper; simmer 10 minutes.
4. Reduce heat to low. Stir in cream, then add drained pasta and Parmesan. Toss 1 to 2 minutes, adding reserved pasta water a little at a time until glossy.
5. Taste and serve promptly. Optional extra cheese is not included in the nutrition estimate.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.

Storage and make-ahead notes

Refrigerate within 2 hours and use within 3 to 4 days. Reheat gently with a splash of water until hot throughout. The pasta absorbs sauce during storage, so it will be softer than when freshly cooked.

Estimated nutrition

Approximate nutrition per serving, based on 4 servings. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.

More ideas from the kitchen

For another home-cooked option, try our homemade garlic bread buttery crisp easy or classic caesar salad creamy homemade dressing. You can also browse the dinner collection for more inspiration.