Classic Penne alla Vodka

Penne alla Vodka is a delicious dish that any pasta lover will enjoy! The creamy sauce has a bold tomato flavor and a glossy, silky texture, thanks to the unique ingredient added to it – a touch of vodka. You do not taste it, and the alcohol evaropates, but it takes rather simple pasta dish to another level.

There is no reason to pay high prices at a fancy restaurant to get this classic pasta dish when you can make this easy recipe at home. In fact, with just a handful of ingredients and some vodka, you can have this creamy comfort food ready to eat in about 30 minutes. I love the tangy tomatoes mixed with fresh garlic, onion, and cream and the vodka to give it a unique twist.

Penne alla Vodka is an Italian-American dish that has stuck around for years because it is simply delicious! It is creamy and hearty, and the sauce has a defined kick to it that is unique. No wonder why restaurants all over the world feature this dish on their menus. This dish from the 1970s remains a popular choice among pasta lovers.

This dish is served in many of the finest American Italian restaurants but not in Italy. It seems that it was an American dish that never quite took off over there. Well, more for us, I say! 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.

The unique properties of the vodka add a softness to the sauce, giving it a silkier and glossier appearance than any of the other sauces I have ever made. When I serve this to my guests, I am always proud to tell them what it is because they always ask. It is so easy to make with just a few basic ingredients, including canned tomatoes, cream, seasonings, and some vodka.

Why you will love this recipe 

• Make it fancy: You can turn it into a fancy presentation at a dinner for a celebration or party.
• It can also be casual: Since it is easy, you can make it for dinner any night.
• Easy on the wallet: Any vodka will do. You don’t have to spend much money to get a delicious sauce.
• Easier than it sounds: The name sounds fancy but easy to make.

What you’ll need to make classic penne alla vodka

Special items:

• Saucepan – Large saucepan for boiling the penne.
• Skillet – Deep skillet to cook the sauce.
• Colander – For draining the pasta.
• Utensils – To stir and serve the food.

Ingredients:

• Penne pasta—I cook mine al dente to give it a nice bite. If you like yours softer, that is fine.
• Butter – Unsalted butter is what I prefer for sautéing my veggies.
• 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 are not going to taste it.
• Heavy cream – Do not substitute this for anything else. It would be best if you had the fat for this to keep it from curdling.
• 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.
• Onion – I prefer and recommend one sweet onion finely diced.
• Garlic – It is also important to mince your own fresh garlic to get a good flavor without the bitter aftertaste.
• Italian seasoning – My homemade Italian seasoning is perfect for this recipe with oregano, thyme, parsley, sage, marjoram, basil, and rosemary.
• Red pepper flakes – Adds just a tiny bit of heat.
• Basil – Some basil leaves on top for serving is a nice touch.
• Salt
• Pepper

How to make classic penne alla vodka?

1. Boil the pasta: First, cook the penne in a large pot of salted water according to the package for al dente. Then, drain and set aside.
2. Saute the veggies: Now, place a skillet on medium heat and melt the butter. Add the onion and cook for two minutes, stirring constantly. Add the garlic, seasoning, and red pepper, and cook for 30 more seconds.
3. Puree: Then, puree the tomatoes and pour them into the pan, followed by the vodka. Simmer and stir for 10 minutes on medium-low, stirring occasionally.
4. Finish and serve: After, stir in the heavy cream until it is thoroughly mixed, and then add the cheese. Simmer for another five minutes or until thickened. Then, add salt and pepper to taste. Add pasta and toss to coat before serving with parmesan and basil leaves.

Expert tip

Adding vodka to sauce

Vodka is not added to the sauce for its taste because it does not have one. The only taste you can discern from vodka is the bite that it gives—sort of like heat or a bite. It is added for the taste it brings out in the other ingredients. Vodka has a high ethanol content that helps combine oil and water, intensifying the flavors and balancing sweeteners like tomatoes and cream.

The vodka is also an emulsifier that stabilizes everything to keep the cheese and cream from curdling and makes your sauce smooth and glossy. The alcohol cooks off, so it does not leave anyone drunk and stumbling around the room. You do not have to take anyone’s keys away or make a special batch for the kids. By the time the sauce is finished cooking, there is no alcohol left in there to worry about—just flavor.

We have been using alcohol in our sauces for centuries, especially wine. In fact, there is archaeological evidence that ancient Chinese people used ethanol in 4000 BC to ferment certain foods like cheese and bread. Then again, there are stone tablets at Yale University with recipes dating back to 1730 BC, with soups featuring alcohol in the ingredients for flavor.

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, you can also use gluten-free or whole wheat.

Serving suggestions:

You can serve this dish on its own or with a side dish. Here are some excellent ideas you may like.

• Pasta of any kind is the perfect main dish to go with salads. And this Italian chopped salad pairs so well with it.
• Instead of the traditional French or garlic bread, serve this pasta with my homemade breadsticks.
• Red wines that I love to serve include chianti classico, Langhe Rosso, California zinfandel, and Pinot Noir.
• For a nice Italian dessert, serve my no-bake tiramisu cheesecake. This is another dish that looks fancy but is easy to make.
• Any vegetable will accompany this pasta, including asparagus, potatoes, broccoli, and roasted cauliflower. 

Frequently asked questions

What is Penne alla Vodka?

It is made traditionally with penne as the pasta and the red sauce is made with tomatoes, cream, pancetta or bacon, and vodka. It is largely an American dish that has authentic Italian touches. Both Italy and America claim to have invented this dish. The origin is not defined but it has grown popular in America in the disco scene of the 1980s.

Does Penne alla Vodka have vodka?

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 the 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.

Can children eat penne alla vodka?

According to the experts, the vodka in this sauce evaporates during cooking. I have no problem serving this to my kids. Being my protective mom, I cleared it with the pediatrician first. There is only a third cup in the sauce. Also, have you ever felt intoxicated after eating a big plate of this delicious pasta? Of course not! I go into this subject in detail in my Expert Tip section above. But if you are still concerned about it, you can always make your kids a special pasta sauce of their own.

Why does my vodka sauce taste bitter?

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, so you will taste it. I would be worried about letting the kids eat this sauce.

Can I use a different pasta shape?

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 one that I like. It is very similar to penne but thicker with a slight curve. Fusilli spirals and farfalle are also nice and add a touch of class.

Why is my vodka sauce curdled?

There are a few reasons why this may happen. The proteins may separate from the water when you add fat too quickly, you heat it too fast, there are not enough emulsifiers, or when adding acidic food like tomatoes. The main thing to remember in this recipe is to puree the tomatoes before adding them to the pan with the vodka and cook it for 10 minutes before adding the heavy cream. Also, make sure you use heavy cream. Do not substitute it for anything else.

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.

More pasta recipes to try:

Recipe tips:

• Try to cook your penne to al dente. If you can bite into it, it tastes so much better with this sauce.
• To prevent curdling, make sure you puree the tomatoes first, add them to the vodka, and cook them 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 curdled.
• Measure carefully and follow directions well; your sauce could also turn bitter. 
• 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 one that holds on to the sauce.