Description
Penne alla Vodka is a creamy and flavorful Italian-inspired pasta dish featuring penne pasta tossed in a rich vodka-infused tomato cream sauce with garlic, onion, and freshly grated parmesan. Perfect for an elegant yet simple weeknight meal.
Ingredients
Scale
Pasta
- 500 g penne or ziti
- 2 tsp kosher salt for pasta water
Sauce
- 1 1/2 tbsp olive oil
- 1/2 small onion, finely diced
- 2 garlic cloves, finely minced
- 1/2 cup (140 g) tomato paste
- 1 1/4 cups heavy cream
- 1/3 cup vodka
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp kosher salt
- Pinch black pepper
- 50 g freshly grated parmesan cheese
- 1/2 cup pasta cooking water
- 2 tsp finely chopped parsley (optional, for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until al dente. Just before draining, stir the pasta to release starch, then reserve 1 cup of the pasta cooking water. Drain the pasta thoroughly.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a large pan over medium-high heat. Add the finely diced onion and minced garlic and sauté for 1 1/2 minutes until translucent and fragrant.
- Cook Tomato Paste: Add the tomato paste to the pan and cook, stirring constantly, for 2 minutes until it darkens slightly, reducing the heat to avoid burning.
- Make the Sauce: Pour in the heavy cream and stir well, dissolving the tomato paste fully. Add the red pepper flakes, kosher salt, black pepper, and vodka. Simmer the sauce on low heat for 3 minutes, stirring regularly.
- Add Parmesan: Stir in the freshly grated parmesan cheese until it fully melts into the sauce, then turn off the heat to keep warm while you finish.
- Toss the Pasta: Return the drained pasta to the pan, add 1/2 cup of the reserved pasta cooking water, and toss over medium heat for 1 to 1 1/2 minutes until the pasta is evenly coated with the creamy sauce. Add additional pasta water as needed to loosen the sauce.
- Serve: Serve immediately in warmed bowls with extra parmesan and a sprinkle of fresh parsley. Optionally pair with garlic bread and a fresh Italian salad for a complete meal.
Notes
- Use regular or double concentrate tomato paste; small differences in weight (up to 10 g) won’t affect the flavor significantly.
- Low fat cream can be used instead of heavy cream to reduce calories; it still thickens well with tomato paste and parmesan.
- Vodka adds depth without strong alcohol flavor; can be substituted with neutral gin or dry white wine. For alcohol-free, use chicken stock or broth.
- For kids or those avoiding alcohol, add vodka before tomato paste and simmer longer to reduce alcohol content, or replace it with stock.
- Use freshly grated parmesan for smooth melting; pre-grated parmesan can make the sauce grainy.
- Reserve pasta water before draining; the starch enhances sauce texture and helps it cling to the pasta.
- Warmed pasta bowls help keep the creamy pasta hot longer when serving.
- Leftovers keep well for 3-4 days in the fridge; reheat gently with a splash of water to restore sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
