Penne alla Vodka Recipe
Total Time
30 mins
Prep Time
5 mins
Cook Time
25 mins
Rating
4.99 out of 5 stars
(111)
Ingredients
4 servings
- 3 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, finely chopped (1 cup)
- 4 garlic cloves, minced
- 3 Tbsp double-concentrated tomato paste
- 1/4 cup vodka
- 14 oz canned whole tomatoes
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp fine sea salt
- 3/4 cup heavy whipping cream
- 1/2 cup Parmesan cheese
- 1 lb penne pasta
- 1/2 cup pasta cooking water
- Fresh parsley or basil leaves, torn or chopped to garnish
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Preparation
Step 1
In a coated dutch oven or non-reactive pot over medium heat, add olive oil and onions and sauté until softened, 5-6 minutes stirring occasionally. Add garlic and sauté for another 30 seconds until fragrant.
Step 2
Add tomato paste and Vodka and stir for 2 minutes until most of the vodka has evaporated out.
Step 3
Add tomatoes, salt, and red pepper flakes. Mash up the tomatoes with your spatula and simmer the sauce partially covered over low heat for 15 minutes, stirring occasionally. Meanwhile, start cooking the pasta so it’s ready at the same time as your sauce.
Step 4
Bring a large pot of water to a boil for pasta. Season pasta water generously with salt (it should have enough salt to taste like ocean water). Once the water has boiled, add pasta and stir several times to keep the pasta from sticking. Cook until al dente according to pasta instructions. Reserve 1/2 cup of pasta cooking water.
Step 5
Stir whipping cream into the sauce then add shredded cheese and return to a simmer.
Step 6
Add cooked pasta directly from the cooking water, adding a couple of Tbsp of pasta water at a time to make it saucier. Season with salt then serve garnished with more cheese if desired, parsley, or basil.
Step 7
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Chef's notes
Pro Tip:
Stirring in a few spoonfuls of pasta water at the end will make your pasta sauce even saucier. The starches in the pasta water emulsify with the fats in the sauce, for added richness. This is an age-old Italian cooking trick that helps a sauce become creamy without actually adding extra cream.
You can use any tube-shaped pasta. Ridges on penne grab hold of the sauce, but Rigatoni, ziti, or any similar-shaped pasta would work.
