Penne Vodka Recipe

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 Recipe

Our homemade Penne alla Vodka is a family-favorite pasta night dish. This Italian-style recipe is made with tender penne tossed in a creamy tomato-based sauce, enhanced by a splash of vodka and crushed red pepper flakes.

Prep: 5min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 786 kcal, Carbohydrate 95 g, Protein 22 g, Fat 32 g, Saturated Fat 14 g, Cholesterol 59 mg, Sodium 750 mg, Fiber 5 g, Sugar 9 g, unSaturated Fat 16 g, servingSize 1 serving

Ingredients:

• 3 Tbsp extra virgin olive oil (divided)
• 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 (or added to taste)
• 1/2 tsp fine sea salt (plus more for the pasta water)
• 3/4 cup heavy whipping cream
• 1/2 cup Parmesan cheese (plus more to serve)
• 1 lb penne pasta (or rigatoni)
• 1/2 cup pasta cooking water (or as needed)
• Fresh parsley or basil leaves (torn or chopped to garnish)

Instruction:

1. In a coated dutch oven or non-reactive pot over medium heat, add olive oil and onions and saute until softened, 5-6 minutes stirring occasionally. Add garlic and saute for another 30 seconds until fragrant.
2. Add tomato paste and Vodka and stir for 2 minutes until most of the vodka has evaporated out.
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.
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.
5. Stir whipping cream into the sauce then add shredded cheese and return to a simmer.
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.

the GREATEST PENNE VODKA you’ve ever made

FAQ

Do you actually put vodka in penne alla vodka?

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