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Best Penne alla Vodka

This penne alla vodka recipe is quick to make and a nice change from your typical tomato pasta dish. The sauce is rich and creamy with a little kick of heat from chili flakes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 2780.5 kcal

Equipment

  • 1 Large Stockpot
  • 1 Large Skillet
  • 1 Colander
  • 1 Wooden Spoon or Heatproof Spatula
  • 1 Cutting Board

Ingredients
  

Main

  • 1 pound uncooked penne pasta
  • ¼ cup extra virgin olive oil
  • 2 3.5 ounce links sweet Italian sausage
  • 4 cloves garlic minced
  • ½ teaspoon crushed red pepper flakes
  • 1 28 ounce can crushed tomatoes
  • ¾ teaspoon salt
  • ½ cup heavy whipping cream
  • 2 tablespoons vodka
  • ¼ cup chopped fresh parsley

Instructions
 

  • Gather the ingredients.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Remove casing from sausage and add to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown.
  • Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes.
  • Add cream and vodka; bring to boil. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley; serve warm. fabeveryday

Notes

Ensure a good sear on the sausage before breaking it down too much; this builds significant flavor. If the pan develops fond, deglaze with a splash of water or more vodka. The vodka's primary role is to emulsify the tomato and cream, creating a smoother, more stable sauce; allow it to simmer long enough for the alcohol to cook off. Add heavy cream gently, avoiding a vigorous boil afterwards to prevent separation or an oily texture. Always cook penne al dente, as it will finish cooking in the hot sauce, absorbing flavor and retaining a pleasant chew. Fresh parsley is crucial for a bright, herbaceous finish; add it off the heat to preserve its vibrant color and taste. Always adjust seasoning at the very end after the pasta has absorbed some sauce, as flavors will concentrate.