Penne Alla Vodka
Yield: 6 servings
Calories: 564kcal
Penne alla vodka has a rich, creamy tomato sauce that pairs perfectly with al dente pasta. Adding vodka adds a unique flavor dimension that elevates the dish and makes it a comforting and indulgent meal.
Ingredients
Penne Pasta
- 4 quarts (3.8 L) water
- 1 tablespoon (10 g) kosher salt
- 1 pound (454 g) penne
Vodka Sauce
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (27 g) unsalted butter
- ½ cup (65 g) finely chopped yellow onions
- 2 teaspoons (7 g) minced garlic
- ¼ teaspoon red pepper flakes, optional
- ½ cup (117 g) tomato paste
- ⅓ cup (79 ml) vodka, plus 1 tablespoon
- 1 cup (240 ml) heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup (5 g) grated parmesan cheese, optional
- 2 tablespoons (2 g) sliced basil, optional
Instructions
- Cook the Pasta – In a large pot, bring water to a boil. Stir in 1 tablespoon salt until dissolved. Cook the pasta, stirring occasionally, until al dente, about 10 minutes. Reserve the cooking water and transfer the pasta to a colander to drain. As the pasta cooks, make the sauce.
- Cook the Alliums – In a large pan, heat the olive oil and butter over medium heat. Add the onions and saute until translucent, about 3 minutes. Reduce the heat to medium-low and add the garlic and red chili flakes, cook until fragrant, about 1 minute.
- Add the Vodka – Add ⅓ cup of vodka, stir, and cook until the liquid mostly evaporates, about 2 minutes.
- Simmer the Sauce – Add the tomato paste, stir, and cook for 1 minute. Stir in the heavy cream, salt, and pepper. Gently simmer until the sauce is thickened, about 2 minutes. Slowly stir in ½ cup of the reserved pasta water. Optionally, for a stronger vodka flavor, stir in 1 tablespoon more vodka and cook for 1 minute.
- Combine the Pasta and Sauce – Add the drained pasta to the vodka sauce and stir to coat. Add more pasta water, up to a ½ cup, to adjust the consistency. Taste and season with salt and pepper.
- To Serve – Serve the dish garnished with parmesan cheese and basil.
Notes
- Recipe Yield: About 12 cups
- Serving Size: 2 cups
- Saucier Pasta: Double the vodka sauce.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: When reheating, add a little water to the pasta to loosen the sauce. Season to taste.
Nutrition
Calories: 564kcal | Carbohydrates: 64g | Protein: 13g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 489mg | Potassium: 464mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1095IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 2mg
Recipe Link