Penne alla Vodka
This Penne alla Vodka recipe creates a rich and creamy tomato-based sauce infused with vodka, garlic, and onion. It's tossed with al dente penne pasta and finished with butter and Parmesan cheese for a comforting and satisfying Italian-American classic that's surprisingly easy to prepare.
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan For preparing the vodka sauce
- 1 Colander For draining pasta
- 1 Wooden Spoon or Spatula For stirring and sautéing
Ingredients
Main
- 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
Instructions
- Cook the pasta according to package directions.
- 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.
Notes
1. Ensure the pasta is cooked al dente, as it will finish cooking slightly in the sauce, preventing it from becoming mushy.2. When adding vodka to the hot pan, especially if you have an open flame, briefly remove the pan from the heat source to prevent flaring up. The alcohol will cook off, leaving behind its distinct flavor.3. The final tablespoon of butter, stirred in at the end, is crucial. This technique, known as 'montage au beurre', emulsifies the sauce, adding richness, gloss, and a velvety texture.4. Taste and adjust seasoning (salt, pepper, and red pepper flakes) at each stage, especially after adding the cream and before combining with the pasta.