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Penne alla vodka in a tomato cream sauce
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
Cook Time 25 minutes
Total Time 40 minutes
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.