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Penne Alla Vodka Recipe
This Penne Alla Vodka Recipe brings together al dente pasta, a luscious creamy sauce, and a splash of vodka for a dinner that’s quick, comforting, and oh-so-satisfying.
Let me explain. Penne alla vodka is a classic Italian cuisine favorite: tubular pasta coated in a silky tomato-cream vodka sauce. It’s unique because the vodka helps release flavors in the tomatoes, creating a sauce that’s both bright and indulgent. You might think, “Is it boozy?” Honestly, the alcohol cooks off, leaving behind a subtle undertone that elevates the tomato and Parmesan cheese. I often serve this creamy sauce pasta on chilly weeknights or at casual dinner parties—my husband calls it “the hug-in-a-bowl recipe.” And if you’re craving something a bit special without hours of prep, this Penne Alla Vodka Recipe checks every box: fast, rich, and crowd-pleasing.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for busy weeknights.
- No fancy equipment, just your favorite pot and pan.
- Versatile: pairs beautifully with garlic bread or a crisp green salad.
- Creamy sauce without feeling too heavy—thanks to a touch of skim milk option.
- Customizable heat level: mild for kids, spicy for grown-ups.
- Impressive enough for guests, simple enough for a solo treat.
- Uses pantry staples: pasta, canned tomatoes, vodka—easy to pull together.
- Leftovers reheat like a dream, no soggy pasta here.
Ingredients
- 12 ounces penne pasta (I like De Cecco or Barilla for best texture)
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped (about ½ cup)
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ cup vodka (choose a mid-range brand; Grey Goose is great—but Tito’s works too)
- 1 (28-ounce) can crushed tomatoes (San Marzano if you can find ’em)
- ½ cup heavy cream (or substitute ⅔ cup plain Greek yogurt for a lighter creamy sauce)
- ¾ cup freshly grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- Handful of fresh basil leaves, torn
- Optional garnish: extra basil, a drizzle of olive oil, and more Parmesan
Tip: If you’re watching fat, swap half the heavy cream for half-and-half or skim milk whisked with a teaspoon of cornstarch to thicken.
Directions
- Bring a large pot of salted water to a boil. Add penne and cook until just al dente (check package for timing). Drain, reserving ½ cup pasta water—this starchy water helps your sauce cling.
- Meanwhile, heat olive oil in a large sauté pan over medium heat. Sizzle onions until translucent, about 4 minutes, then stir in garlic and red pepper flakes. Cook until fragrant, roughly 30 seconds—don’t let garlic brown.
- Pour in vodka carefully (always point the bottle away from heat!). Let it bubble and reduce by half—around 2–3 minutes—so the alcohol aroma mellows and flavors concentrate.
- Stir in crushed tomatoes and bring to a gentle simmer. Season with a pinch of salt and pepper. Simmer for 8–10 minutes, stirring occasionally; the sauce should thicken slightly and taste bright.
- Lower heat, stir in heavy cream (or yogurt substitute) and half the Parmesan cheese. Watch the sauce turn a gorgeous blush hue—if it looks too thick, loosen with reserved pasta water by the tablespoon.
- Add drained penne directly into the sauce. Toss gently so each piece is coated—remember, sauce-to-pasta ratio matters. If you want extra creaminess, add a splash more pasta water.
- Turn off heat. Fold in torn basil leaves, then sprinkle the rest of the Parmesan. Taste and adjust salt, pepper, or red pepper flakes.
- Serve immediately in warmed bowls. Drizzle with a little olive oil, top with fresh basil, and offer extra Parmesan at the table.
Servings & Timing
Yield: Serves 4 generously
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes—ideal when you want a gourmet vibe without fuss.
Variations
- Spicy Vodka Penne: Add 1 teaspoon smoked paprika and a dash of cayenne.
- Veggie Boost: Stir in sautéed mushrooms, zucchini ribbons, or spinach at step 5.
- Protein Power: Toss in grilled chicken strips, sautéed shrimp, or crispy pancetta.
- Dairy-Free Twist: Use coconut cream and nutritional yeast instead of dairy.
- Herb Infusion: Swap basil for fresh oregano or thyme for a different herbal note.
- Sun-Dried Tomato: Fold in chopped sun-dried tomatoes for a chewy, tangy pop.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container up to 3 days. The sauce thickens in fridge—just stir in a splash of water or milk when reheating.
Freezer: Freeze cooled pasta in freezer-safe bags for up to 2 months. Thaw overnight in fridge before reheating gently on the stove.
Reheating: Warm slowly over low heat, stirring so penne doesn’t stick—add liquid if needed.
Make-Ahead Tip: You can cook sauce fully, cool, and refrigerate 2 days ahead; reheat, add cream and pasta at serving time for ultra-fresh flavor.
Notes
I learned a lot testing this Penne Alla Vodka Recipe: don’t rush the vodka reduction, or you’ll taste too much bite—let it mellow. For the creamiest sauce, use freshly opened heavy cream (yes, freshness matters!). Also, if your sauce ever splits, whisk in a teaspoon of water or milk off heat to bring it back together. And hey, I sometimes sprinkle a pinch of sugar if my canned tomatoes feel too acidic—just a touch.
FAQs
- Do I need real vodka?
You do need some vodka—about ½ cup. It helps release extra flavor from the tomatoes. The alcohol cooks off, so there’s no buzz, just taste. - Can I make this gluten-free?
Absolutely—use your favorite gluten-free penne. Just watch cooking time; gluten-free pastas often cook faster. - Why is my sauce grainy?
Graininess usually happens if the cream overheats or curdles. Lower the heat and stir in dairy off the flame. - How do I keep the sauce from sticking?
Reserve pasta water and add it gradually. The starch helps maintain a silky consistency. - Can I swap vodka for something else?
Lemon juice or white wine adds brightness, but it won’t replicate vodka’s unique flavor bridge between tomato and cream. - Is this dish kid-friendly?
Definitely—just skip or reduce red pepper flakes for little palates, and they’ll love the creamy tomato sauce. - What’s the best cheese to use?
Freshly grated Parmesan is ideal; pre-grated often contains anti-caking agents that can affect melt and texture. - Can I cook sauce in advance?
Yes—sauce holds well for 2 days refrigerated; add pasta, cream, and cheese just before serving for that freshly made taste.
Conclusion
Penne Alla Vodka Recipe is a delightful twist on classic pasta night—creamy tomato sauce, just enough vodka, and Parmesan cheese come together in under 30 minutes. It strikes the perfect balance between fancy and fuss-free.
You know what? Give it a whirl tonight, then swing back to leave a comment or star rating. Hungry for more? Check out my Italian pasta collection or my Homemade Marinara Sauce Recipe next. Buon appetito!
Penne Alla Vodka
Ingredients
- 12 ounces penne pasta I like De Cecco or Barilla for best texture
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1/2 cup vodka choose a mid-range brand; Grey Goose is great—but Tito’s works too
- 1 can crushed tomatoes San Marzano if you can find ’em
- 1/2 cup heavy cream (or substitute ⅔ cup plain Greek yogurt for a lighter creamy sauce)
- 3/4 cup Parmesan cheese freshly grated, plus extra for serving
- Salt and black pepper to taste
- fresh basil leaves handful, torn
- optional garnish extra basil, a drizzle of olive oil, and more Parmesan
Instructions
- Bring a large pot of salted water to a boil. Add penne and cook until just al dente. Drain, reserving ½ cup pasta water.
- Heat olive oil in a sauté pan, sizzle onions until translucent, then add garlic and red pepper flakes.
- Pour in vodka and let reduce, then stir in crushed tomatoes and season.
- Simmer the sauce until slightly thickened and tasty, then stir in cream and Parmesan.
- Add drained penne to the sauce and toss to coat. Adjust creaminess and seasoning as needed.
- Fold in torn basil leaves, sprinkle Parmesan, and serve in warmed bowls with garnishes.
