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Penne alla Vodka is my go-to for weeknights when I crave comfort without spending all evening in the kitchen. Creamy and tomato-rich with a hint of vodka’s bite this pasta has earned a permanent spot in my rotation for its cozy flavor and simplicity.
I first whipped this recipe up for my partner’s birthday dinner. By the end of the meal everyone was asking for seconds and the secret behind that silky pink sauce.
Ingredients
- Penne pasta: Brings the ideal texture to hold onto the creamy sauce, choose classic bronze-cut Italian brands if you can find them
- Olive oil: Gives a subtle flavor base and helps the butter deepen the aromatics, look for extra-virgin for best flavor
- Butter: Rounds out the sauce with richness, use European-style for a more luxurious finish
- Onion: Delivers sweet base notes, choose yellow or sweet onion and chop it finely for even cooking
- Garlic: Infuses a warm pungent kick, mince fresh cloves for bold flavor
- Vodka: Balances the richness and brightens the sauce, opt for unflavored vodka and let it simmer to mellow out
- Tomato paste: Creates a concentrated tomato flavor, use double-concentrated paste for extra depth
- Heavy cream: Transforms the sauce creamy and rich, choose fresh full-fat for silkiness
- Salt and pepper: Bring out all the flavors, use freshly cracked pepper for a little pep
- Parmesan cheese: Adds salty umami complexity, grate it fresh and sprinkle liberally
- Fresh basil: Lends a bright finish and color, opt for tender leaves and chop just before serving
Step-by-Step Instructions
- Cook the Pasta:
- Bring a big pot of salted water to a rolling boil then add the penne and cook until just al dente so the pasta keeps its bite. Drain and reserve some pasta water to loosen the sauce later if needed.
- Sauté the Aromatics:
- In a wide skillet warm the olive oil and butter over medium heat. Once the butter foams, add the onion and cook gently for about five minutes. Stir often until the onion turns soft, translucent and smells sweet. Add the garlic and cook for one more minute until fragrant.
- Deglaze with Vodka:
- Pour in the vodka carefully and let it simmer for two minutes. This step cooks off the raw alcohol flavor and brightens the aromatics. Reduce the liquid just slightly for a balanced taste.
- Blend in Tomato Paste and Cream:
- Stir in the tomato paste and mix until the onion and garlic are fully coated. Then slowly pour in the heavy cream, stirring all the while to form a silky smooth sauce. Season to taste with salt and pepper.
- Combine Pasta and Sauce:
- Add the drained penne directly to the skillet. Toss everything together and let it simmer for two to three minutes so the pasta absorbs the sauce and becomes glossy. If the sauce looks too thick, splash in reserved pasta water until it loosens.
- Finish and Serve:
- Plate the pasta while hot. Shower with plenty of grated Parmesan and a handful of basil if you like. Serve right away for maximum creaminess.
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Storage Tips
Let leftovers cool before transferring to a glass or airtight container. Store in the fridge for up to three days. The sauce will thicken as it sits so add a splash of milk or water when reheating to bring back its silky texture. Avoid freezing the dish with cream as it can separate.
Ingredient Substitutions
You can swap out penne for other short pasta shapes like rigatoni or fusilli. If you do not have heavy cream, try subbing in full-fat coconut milk for a dairy-free touch or use half and half for a lighter result. No vodka on hand? You can leave it out altogether and still get a beautiful creamy tomato pasta.
Serving Suggestions
Penne alla Vodka shines as a main with just a leafy green salad on the side. If you are serving guests, offer extra basil and Parmesan at the table. I sometimes pair it with roasted vegetables or garlicky bread for a heartier spread.
Frequently Asked Questions
- → What does vodka add to the sauce?
Vodka enhances the sauce by balancing the creaminess of the cream and tomato, adding depth to the overall flavor.
- → Can I substitute the vodka?
Yes, you can substitute vodka with chicken broth or leave it out entirely, though the flavor profile may slightly differ.
- → How do I prevent the sauce from thickening too much?
Add a splash of pasta cooking water to thin the sauce if it becomes too thick while tossing it with the pasta.
- → What type of pasta works best?
Penne is traditional for this dish, but other short pasta like rigatoni or ziti can also work well.
- → Can this dish be made lighter?
Yes, you can substitute heavy cream with half-and-half for a lighter version of the sauce.
- → Is fresh basil necessary?
Fresh basil is optional, but it adds a pop of color and freshness that enhances the final dish.