Penne Alla Vodka Recipe

Penne Alla Vodka – perfectly hearty and tender penne pasta is tossed with a creamy and vibrant, San Marzano tomato based and vodka infused sauce that’s seasoned with fresh herbs and parmesan. Talk about delicious dinner recipe!

So what flavor does vodka add to the vodka sauce? Well, since all lot of the alcohol is cooked off you aren’t left with a alcoholic vodka taste, rather it just boosts and intensifies the flavors of the tomatoes.

This easy vodka sauce tastes vibrantly tomatoey, deliciously herby, lightly peppery and faintly smokey if you opt to use pancetta. And with the red pepper flakes it also has an exciting spicy little kick to it on the tip of your tongue.

Then when you finish it with a final enhancement of richly flavored, aged Parmigiano Reggiano and this dish becomes worthy of a fine dining restaurant!

It’s a classic Italian-American recipe that you can perfect at home with just a few easy steps! And this isn’t like a bolognese sauce, no simmering for hours here. You can have this dish ready in about 30 minutes!

Yes. This can be frozen in an airtight container for up to 3 months. Or it will keep in the fridge for about 3 – 4 days.

Penne alla Vodka

Prep: 0 10min0

Total: 0 25min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 631, Fat 27g, Saturated Fat 14g, Carbohydrate 65g, Fiber 4g, Sugar 7g, Protein 13g, Cholesterol 70mg, Sodium 302mg

Ingredients:

• 1 pound penne
• 3 cloves garlic, minced
• 1 whole medium onion, chopped finely
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup vodka
• One 14-ounce can tomato puree or tomato sauce
• 1 cup heavy cream
• 1 generous pinch red pepper flakes, plus more if needed
• 1/4 to 1/2 teaspoon salt
• Freshly ground black pepper
• Grated Parmesan, for serving

Instruction:

1. Cook the pasta according to package directions.
2. Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it’s thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

Penne alla Vodka

We’ve perfected our best-ever vodka sauce in this penne alla vodka—learn how in this easy recipe.

Prep: 5min

Total: 35min

Yield: 4 serving(s)

Nutrition Facts: calories 729 Calories, Fat 26 g, Saturated Fat 16 g, Trans Fat 0 g, Cholesterol 76 mg, Sodium 538 mg, Carbohydrate 90 g, Fiber 6 g, Sugar 9 g, Protein 24 g

Ingredients:

• 3 tbsp. butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 c. tomato paste
• 1/2 tsp. crushed red pepper flakes
• 2 tbsp. vodka
• Kosher salt
• 1 lb. tubed pasta, such as penne or rigatoni
• 1/2 c. heavy cream
• 1/2 c. freshly grated Parmesan, plus more for serving
• Basil, for serving

Instruction:

1. In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
2. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.
3. Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
4. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
5. Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.

Penne alla Vodka (Best Vodka Sauce!)

Perfectly hearty and tender penne pasta is tossed with a creamy and vibrant, San Marzano tomato based and vodka infused sauce that’s seasoned with fresh herbs and parmesan. Talk about delicious dinner recipe!

Prep: 20min

Serving Size: 1 serving

Nutrition Facts: calories 527 kcal, Carbohydrate 57 g, Protein 12 g, Fat 22 g, Saturated Fat 10 g, Cholesterol 48 mg, Sodium 366 mg, Fiber 4 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 1 (28 oz) can San Marzano tomatoes, (crushed finely with hands*)
• 2 Tbsp extra virgin olive oil
• 1/2 cup minced yellow onion
• 3 oz. proscuitto (or pancetta, diced (optional))
• 1 Tbsp minced garlic ((3 cloves))
• Salt and freshly ground black pepper
• 1/2 cup vodka
• 1/4 tsp red pepper flakes, (more or less to taste)
• 2/3 cup heavy cream
• 1/4 cup finely shredded parmesan cheese, (plus more for serving)
• 1 Tbsp chopped fresh oregano
• 1/4 cup chopped fresh basil
• 14 oz. penne pasta, (plus reserved pasta water for thinning sauce as needed)

Instruction:

1. Bring a pot of water to a boil to cook pasta. Season water with salt.
2. Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 – 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
3. Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.
4. Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
5. Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
6. Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.

the GREATEST PENNE VODKA you’ve ever made

FAQ

What is the point of Penne alla vodka?

Do you actually put vodka in penne alla vodka?

What makes vodka pasta sauce different?

Does alcohol cook off in penne alla vodka?