Classic Penne alla Vodka
If you ask me what my favorite pasta dish is, without skipping a heartbeat, I will say penne alla vodka. I love absolutely everything about it, particularly the velvety smooth sauce, which is perfectly balanced between tangy and sweet flavors, and the heavenly creamy texture that coats every single bite of pasta.
This scrumptious and decadent meal is made with just a handful of ingredients and a dash of vodka. The best part? It takes only 30 minutes to make, making it ideal for busy weeknight meals when you crave something fancy but prefer to stay home. I serve it with aromatic tomato bruschettas and a simple onion and tomato Italian salad, creating a dinner that tastes like an Italian chef made it.
Table of contents
The creamy vodka sauce has a bold tomato flavor and a velvety texture, thanks to the unique ingredient added to it – a touch of vodka. You don’t taste the alcohol, and it evaporates while it cooks, but it elevates a relatively simple pasta dish into a sophisticated meal you can find on fancy restaurant menus. The unique properties of the vodka add a softness to the sauce, giving it a silkier and glossier appearance that makes it more appealing and incredibly tasty.
This is one of the best pasta sauces I have ever made, if I say so myself. It has all the different tastes with a bit of spiciness from the red pepper, the tang of San Marzano tomatoes, rich creaminess from the cream, and gritty saltiness from the grated parmesan. Anytime I serve this to my guests, I get so many rave reviews, and I am always proud to tell them that it takes only 30 minutes to make.
Why you will love this recipe
- Ideal for special occasions: This is the first meal that O cooked for my husband while we were dating, and I know it blew his mind and taste buds. You can transform it into a sophisticated presentation for a dinner celebration or party.
- Versatile: This penne alla vodka is perfect for both cozy weeknight dinners and special occasions.
- Easy on the wallet: The simplest ingredients sometimes make the best dishes. Make sure you get high-quality canned tomatoes.
- Easier than it sounds: The name sounds fancy, but these restaurant-worthy meals take just 30 minutes to make.
What you will need
- Penne pasta – I cook mine al dente to give it a nice bite. If you like yours softer, that is fine.
- Tomatoes – I only use San Marzano because they have the richest tomato taste with a meaty flavor. You have to puree them so they are smooth. Otherwise, they could cause the sauce to separate.
- Vodka – Any kind of vodka is fine. I prefer to use a more expensive brand, but you really won’t notice the difference in taste.
- Heavy cream – Do not substitute this for milk; this sauce is all about the rich and smooth sauce.
- Parmesan cheese – Please do not use the dry stuff in the can. Shred your own parmesan for the richest, saltiest taste with a nice, gritty texture.
- Aromatics and seasoning – I sauté some onion and garlic in butter, then season the sauce with my homemade Italian seasoning, red pepper flakes, salt, and pepper. I also add fresh basil leaves when serving the dish.
How to make
Boil the pasta: First, I cook the penne pasta in a large pot of salted water according to the package instructions for al dente. Then, I drain and set it aside.
Sauté the veggies: Now, I place a skillet on medium heat and melt the butter. I add the onion and cook for two minutes, stirring constantly. Then, I add the garlic, seasoning, and red pepper, and cook the mixture for an additional 30 seconds.
Puree: I puree the whole tomatoes and pour the sauce into the pan, followed by the vodka. Simmer and stir for 10 minutes on medium-low, stirring occasionally.
Add cream: After that, I stir in the heavy cream until it is thoroughly mixed.
Add cheese: Then I stir in the cheese and simmer the sauce for another five minutes or until thickened.
Add pasta: I add salt and pepper to taste, then add the pasta and toss to coat.
Serve: Finally, I serve it with Parmesan and basil leaves.
Expert tip
Cooking with vodka
Vodka is not added to the sauce for its taste because it loses its flavor after cooking. Vodka has a high ethanol content that helps combine oil and water, intensifying the flavors and balancing sweeteners like tomatoes and cream. The vodka acts as an emulsifier, stabilizing the mixture to prevent the cheese and cream from curdling, resulting in a smooth and glossy sauce. The alcohol cooks off, and by the time the sauce is finished cooking, there is no alcohol left in there to worry about.
More tips to consider
- Cook penne to al dente. If you can bite into it, it tastes so much better with this sauce.
- To prevent curdling, puree the tomatoes first, then add them to the vodka and cook for 10 minutes before adding the cream.
- Only heavy cream or sauce is used for this recipe. Subbing it for something else with less fat is another way your sauce may end up thinner.
- It is okay for kids and pregnant women to eat vodka sauce because the alcohol cooks off.
- Any pasta shape will do, but try to use the ones that hold on to the sauce.
Recipe variations and add-ins:
- Add meat: Make this a hearty meal with Italian sausage or seasoned ground beef.
- Or veggies: Instead of meat, add vegetables such as chopped bell peppers, zucchini, olives, mushrooms, and eggplant.
- Bacon or prosciutto: For a salty, crunchy topping, top your pasta with crispy fried bacon, prosciutto, or both.
- Spice it up: To satisfy spicy food lovers, toss in some extra red pepper sauce and chopped poblano peppers.
- Pasta: Make it with your favorite pasta, or try gluten-free or whole wheat options.
Serving suggestions:
This is one of my favorite dishes, and I like to serve it topped with freshly grated Parmesan cheese and chopped basil leaves. I usually have it with homemade breadsticks, caprese salad, or Italian chopped salad, which pairs so well with it. Pasta and wine go hand in hand. Red wines that I love to serve include Chianti Classico, Langhe Rosso, California Zinfandel, and Pinot Noir.
For dessert, I usually go for something with an Italian twist, and I make my Limoncello tiramisu or Cherry Amaretto Tiramisu. Both recipes are no-bake and can be made in advance. Ending the meal in true Italian style is a must, with a shot of my favorite melon digestive.
How to store leftovers:
- Refrigerate: Refrigerate your penne alla vodka for up to four days in a sealed container.
- Freezing: Place cooled leftovers in a freezer bag. They will stay fresh in the freezer for several months.
- Defrost: Thaw leftovers overnight in your refrigerator for the best flavor.
- Reheating: You can reheat leftovers in the microwave for one to two minutes.
Frequently asked questions
Yes, it does! Hence, it was called as such. If you are wondering if you will get intoxicated by consuming this, then the answer is no. By the time it is served, you will no longer be able to discern the alcohol. It is said that vodka’s role is to release flavors from the tomatoes that are only possible with the addition of alcohol. This is a popular technique in Italian cuisine. Another function is to keep the cream and oil emulsified.
It is possible that you used too much vodka in your sauce. If there is too much vodka, you are going to taste that bitter flavor that vodka has. It will be like taking a long, bitter drink of the worst cocktail you have ever had. Another reason your sauce may turn out that way is the timing. If you wait too long to add the vodka to the sauce, the ethanol will not have time to cook off, resulting in a noticeable taste. I would be worried about letting the kids eat this sauce.
There are a few reasons why this may happen. The proteins may separate from the water when you add fat too quickly, heat it too fast, or if there are not enough emulsifiers, or when adding acidic food like tomatoes. The key step in this recipe is to puree the tomatoes before adding them to the pan with the vodka, and then cook them for 10 minutes before adding the heavy cream. Also, make sure you use heavy cream. Do not substitute it for anything else.
Although penne is the classic shape (hence the name), there are all sorts of great pasta shapes that would work well, especially those with short and tubular ridges. Rigatoni is one of my favorites for its ridges and all that space to hold onto sauce. Ziti is another pasta shape I really like. It is very similar to penne but thicker with a slight curve. Fusilli spirals and farfalle are also lovely and add a touch of class.
More pasta recipes to try:
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Penne alla Vodka
Ingredients
- 16 ounces penne pasta
- 2 tablespoons unsalted butter
- 1 sweet onion finely diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes plus more for garnish
- 28 ounce can San Marzano whole tomatoes
- 1/3 cup vodka
- 1 cup heavy cream
- 1 cup grated parmesan cheese plus more for serving
- Salt and pepper to taste
- Basil leaves for serving
Instructions
- Cook penne pasta in boiling salted water following the package instructions, aiming for an al dente texture.
- In the meantime, prepare the Vodka Sauce.
- Melt the butter in a large pan over medium heat. Add the diced onion and cook while stirring for 2-3 minutes.
- Add the garlic, Italian seasoning, and red pepper flakes and cook for another 30 seconds.
- Add the tomatoes to a blender or a food processor and puree until smooth. Add the tomato puree to the pan, followed by the vodka. Simmer the sauce for 10 minutes over medium-low heat.
- Stir in the heavy cream until it is fully combined, then add the Parmesan cheese. Simmer the sauce for an additional 5 minutes, or until it thickens. Taste the sauce and adjust the salt and pepper as needed.
- Drain the cooked pasta and add it to the sauce; toss to coat.
- Serve sprinkled with parmesan cheese and red pepper flakes and garnished with basil leaves.
Video
Notes
Cooking with vodka
Vodka is not added to the sauce for its taste because it loses its flavor after cooking. Vodka has a high ethanol content that helps combine oil and water, intensifying the flavors and balancing sweeteners like tomatoes and cream. The vodka acts as an emulsifier, stabilizing the mixture to prevent the cheese and cream from curdling, resulting in a smooth and glossy sauce. The alcohol cooks off, and by the time the sauce is finished cooking, there is no alcohol left in there to worry about.More tips to consider
- Cook penne to al dente. If you can bite into it, it tastes so much better with this sauce.
- To prevent curdling, puree the tomatoes first, then add them to the vodka and cook for 10 minutes before adding the cream.
- Only heavy cream or sauce is used for this recipe. Subbing it for something else with less fat is another way your sauce may end up thinner.
- It is okay for kids and pregnant women to eat vodka sauce because the alcohol cooks off.
- Any pasta shape will do, but try to use the ones that hold on to the sauce.