Penne Alla Vodka
This Penne Alla Vodka Recipe brings together al dente pasta, a luscious creamy sauce, and a splash of vodka for a comforting and satisfying meal.
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.
Notes
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. Leftovers reheat well without getting soggy.
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