Penne alla Vodka
This recipe delivers a classic Penne alla Vodka, featuring al dente penne tossed in a rich, creamy tomato sauce infused with vodka, garlic, and onion, finished with a hint of red pepper flakes and fresh Parmesan. It's a comforting and flavorful Italian-American dish that comes together quickly.
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan For preparing the vodka sauce
- 1 Cutting Board
- 1 Chef's knife For mincing garlic and chopping onion
- 1 Wooden Spoon or Spatula For stirring and tossing
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. Achieving the perfect sauce texture relies on proper emulsification. Ensure the heavy cream is incorporated slowly into the reduced tomato base, stirring constantly on low heat to prevent separation.
2. When adding vodka, if you have an open flame, temporarily remove the pan from the heat to avoid flare-ups. Allow the vodka to reduce fully; this burns off the alcohol, leaving behind a subtle sweetness and depth of flavor.
3. Cook the penne to al dente. This ensures it holds up well when tossed with the rich sauce and continues to cook slightly. Reserving a small amount of pasta water can be useful to adjust sauce consistency if needed, though this recipe doesn't explicitly call for it.
4. The final addition of butter is crucial. It adds a luxurious gloss and velvety texture to the sauce, binding all the flavors together beautifully.