Name: Penne alla Vodka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz penne pasta; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 28 oz crushed tomatoes; 1/2 cup vodka; 1/4 teaspoon red pepper flakes; 1/2 cup heavy cream; 1/2 cup freshly grated parmesan cheese; fresh basil leaves, torn (for garnish); salt and freshly ground black pepper, to taste

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Penne alla Vodka is a rich and creamy Italian-American pasta dish that is both comforting and indulgent. With each bite, the al dente penne is enveloped in a silky vodka-infused sauce, complete with the subtle warmth of crushed red pepper flakes and the lusciousness of heavy cream. This dish elevates a typical weeknight dinner into something truly special, making it a delightful choice for date nights or family gatherings. It’s a recipe that many cook in their own kitchens, but let me assure you, nothing compares to the homemade version.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Penne alla Vodka
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Penne alla Vodka

You might remember the first time you experienced Penne alla Vodka—it could have been at a small Italian eatery or during a cozy dinner at home. The combination of flavors is almost magical, providing a perfect balance between the acidity of crushed tomatoes and the smooth richness of cream. The magic of this dish is its simplicity; with just a handful of ingredients, you can create a restaurant-quality meal that impresses. I can’t wait to share my recipe with you, so let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, this recipe is perfect for an easy weeknight dinner.
Irresistible Flavor: The blend of tangy tomatoes and creamy sauce creates a taste sensation that is hard to resist.
Eye-Catching Appeal: Its vibrant colors and creamy texture make this dish a feast for the eyes.
Flexible Serving: Great for any occasion—weeknight meals, dinner parties, or cozy nights in!
Diet-Friendly Options: You can easily make this dish gluten-free by substituting penne with a gluten-free pasta.

Ingredients You’ll Need

12 oz penne pasta: A classic choice that holds sauce beautifully; feel free to substitute with your favorite pasta shape.
2 tablespoons olive oil: Provides a base for sautéing onions and garlic. Extra virgin olive oil adds a nice flavor.
1 small onion, finely chopped: Adds sweetness and depth to the sauce; yellow onions work well, but sweet onions are lovely, too.
3 garlic cloves, minced: Fresh garlic gives an aromatic punch. You can use garlic powder as an alternative, but fresh is best for flavor.
28 oz crushed tomatoes: The star of the sauce! Fire-roasted crushed tomatoes enhance the flavor, but regular will work too.
1/2 cup vodka: This elevates the sauce’s flavor profile—don’t worry, most of the alcohol cooks off, leaving behind a rich taste.
1/4 teaspoon red pepper flakes: Adds a hint of spice; adjust according to your heat preference.
1/2 cup heavy cream: Creates a luxurious creaminess, but half-and-half can be used for a lighter option.
1/2 cup freshly grated Parmesan cheese: For a sharp, nutty flavor; always go for fresh rather than pre-grated for the best texture.
Fresh basil leaves, torn (for garnish): This adds a burst of freshness; feel free to use parsley if basil isn’t available.
Salt and freshly ground black pepper, to taste: These complete the dish and enhance all other flavors.

How to Make Penne alla Vodka

Boil Pasta: Bring a large pot of salted water to a rolling boil. Cook the 12 oz penne pasta according to package instructions until al dente, generally about 10-12 minutes. Drain the pasta, but remember to reserve 1 cup of pasta water for later. Set the pasta aside to keep warm.

Sauté Aromatics: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is soft and fragrant. This combination forms a wonderful foundation for your sauce.

Add Vodka: Carefully pour in 1/2 cup vodka. Let it simmer for about 3-5 minutes, allowing the alcohol to evaporate and the flavors to mingle. This step will intensify the sauce’s flavor without overwhelming it.

Incorporate Tomatoes: Add 28 oz of crushed tomatoes and sprinkle in 1/4 teaspoon red pepper flakes. Stir well and let the mixture simmer gently for about 10-12 minutes. The sauce should thicken and develop a rich color—this is your signal that it’s time for the next step.

Stir in Cream and Cheese: Lower the heat to low and gently stir in 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan cheese. Continue mixing until the sauce is silky and smooth. Taste and season with salt and freshly ground black pepper as needed to enhance the flavors.

Toss Pasta and Serve: Add the drained penne to the skillet and gently toss it in the sauce, adding a bit of the reserved pasta water if necessary to adjust the consistency. The pasta should be well coated and glistening with the sauce. Before serving, garnish with torn fresh basil leaves for that lovely aromatic touch.

Storing & Reheating

To store leftover Penne alla Vodka, allow it to cool completely, then transfer it to an airtight container. It will keep at room temperature for up to 2 hours, while refrigerated storage can last up to 3-4 days. You can also freeze portions for up to 3 months—just ensure it’s in a freezer-safe container. When you’re ready to enjoy it again, reheat in the microwave or a stovetop pan over low heat, adding a splash of cream or pasta water to revive its creamy texture.

Chef’s Helpful Tips

Be cautious when adding vodka—don’t cook it too long or you risk losing the subtle flavors it brings.
Always taste your sauce as you go. Adjust salt and pepper based on your preference; sometimes a little extra cheese makes all the difference.
If your sauce thickens too much, add small amounts of the reserved pasta water until you reach your desired consistency.
Consider adding protein, like grilled chicken or shrimp, for a heartier dish that turns this sauce into a complete meal.
For a vegetarian version, omit any meat and consider adding sautéed vegetables for extra flavor and color.

The benefits of this recipe are clear: it’s quick, easy, and utterly satisfying, with layers of flavor that invite you to enjoy every single bite. Don’t hesitate to personalize it, perhaps adding a sprinkle of herbs or trying different types of pasta. Enjoy crafting your own version, and let each bowl warm your heart and soul.

Recipe FAQs

Can I use any other type of pasta for Penne alla Vodka?

Absolutely! While penne is traditional because its shape holds the sauce well, you can use fusilli, rigatoni, or even spaghetti if that’s what you have on hand. Just keep an eye on the cooking time, as it may vary slightly.

Will the vodka completely cook off in the sauce?

Yes, most of the vodka will evaporate during the cooking process, leaving behind a rich flavor without the strong taste of alcohol. It’s a key ingredient that enhances the sauce beautifully, so don’t skip it!

Can I make this pasta ahead of time?

Yes, you can! If you plan to make it ahead, store the pasta and the sauce separately. When you’re ready to serve, simply heat the sauce and toss in the cooked pasta until heated through.

How can I make Penne alla Vodka a bit spicier?

If you enjoy a bit of kick, you can increase the amount of red pepper flakes to suit your taste or even add a dash of hot sauce. For a different flavor profile, consider incorporating some sautéed spicy Italian sausage into the dish.

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Penne alla Vodka

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Author: Anna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

Penne alla Vodka brings together delicious crushed tomatoes, vodka, and creamy Parmesan for a flavorful meal. Perfect for a comforting weeknight dinner.

Ingredients

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12 oz penne pasta
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
28 oz crushed tomatoes
1/2 cup vodka
1/4 teaspoon red pepper flakes
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
fresh basil leaves, torn (for garnish)
salt and freshly ground black pepper, to taste

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Instructions

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set pasta aside.
In a large skillet, heat olive oil over medium heat. Add finely chopped onions and garlic, sautéing for 3-4 minutes until softened and fragrant.
Carefully pour in the vodka and let it simmer, reducing by half over 3-5 minutes to extract flavors without overpowering the sauce.
Add crushed tomatoes and red pepper flakes to the skillet. Simmer gently for 10-12 minutes until the sauce thickens and deepens in flavor.
Reduce heat to low and stir in heavy cream and freshly grated Parmesan cheese. Mix until the sauce is silky and smooth. Season with salt and pepper to taste.
Toss the cooked penne into the sauce, adding reserved pasta water as needed to achieve desired consistency. Garnish with fresh basil before serving.

Notes

Feel free to adjust the amount of red pepper flakes for your desired spice level.
Make sure to reserve some pasta water; it helps to create the perfect sauce texture.
Leftovers can be stored in the fridge for up to 3 days.