Description
This classic Penne alla Vodka recipe features perfectly cooked penne pasta tossed in a creamy, flavorful tomato and vodka sauce. With a balance of richness from cream and a subtle kick of vodka and red pepper flakes, this dish is simple yet indulgent, making it a perfect weeknight comfort meal or dinner party centerpiece.
Ingredients
Scale
For the Pasta
- 500g / 1 lb penne or ziti (rigatoni is also a favorite, else any other pasta)
- 2 tsp cooking salt / kosher salt (for pasta cooking water)
For the Sauce
- 1 1/2 tbsp olive oil
- 1/2 small onion, finely diced (smaller dice than usual is better)
- 2 garlic cloves, finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy / thickened cream (UK: double cream)
- 1/3 cup vodka (or chicken stock/broth for alcohol-free version)
- 1/2 tsp red pepper flakes (chilli flakes), 100% optional
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan, plus more for serving
- 1/2 cup+ pasta cooking water
For Garnish
- 2 tsp parsley, finely chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the penne or ziti. Cook according to package instructions until al dente. Reserve at least 1/2 cup of the pasta cooking water before draining the pasta. Set pasta aside while you prepare the sauce.
- Prepare the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the finely diced onions and cook until translucent and softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Add Tomato Paste and Vodka: Stir in the tomato paste and cook it down for about 2 minutes to deepen the flavor. Pour in the vodka (or chicken stock for a non-alcoholic version) and let it simmer for 2-3 minutes to cook off the alcohol and meld flavors.
- Finish the Sauce: Lower the heat and stir in the heavy cream, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Add half of the reserved pasta water to thin the sauce if it becomes too thick.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If needed, gradually add more pasta cooking water to achieve a creamy, smooth consistency.
- Add Parmesan Cheese: Stir in the freshly grated parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Transfer the pasta to serving plates or a large bowl. Garnish with finely chopped parsley and extra parmesan cheese as desired. Serve immediately while hot.
Notes
- Use rigatoni or ziti as alternatives if penne is not available for a slightly different texture.
- For a non-alcoholic version, substitute vodka with chicken stock or broth.
- Adjust the red pepper flakes according to your spice tolerance; they add a subtle heat but are optional.
- Freshly grated parmesan is recommended for the best flavor and texture.
- Reserve pasta cooking water to adjust sauce consistency and help the sauce cling to the pasta better.
