Description
Penne Alla Vodka is a creamy and comforting Italian pasta dish that features a rich tomato and vodka sauce blended with heavy cream and Parmesan cheese. This recipe layers flavors of sautéed shallots and garlic with a hint of crushed red pepper flakes for a slight kick, resulting in a velvety sauce perfectly coating the al dente penne or rigatoni pasta. Finished with fresh basil and extra Parmesan, this dish is perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Sauce Ingredients
- 3 Tbsp. unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup tomato paste
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. vodka
- Kosher salt, to taste
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan, divided, plus more for serving
Pasta
- 1 lb. tubed pasta, such as penne or rigatoni
Garnish
- Fresh basil leaves, for serving
Instructions
- Prepare the sauce base: In a large skillet over medium heat, melt the butter. Add the finely chopped shallot and garlic, cooking while stirring frequently until softened, about 4 to 5 minutes. Stir in the tomato paste and crushed red pepper flakes, and cook, stirring often, until the paste coats the shallots and garlic and begins to darken, approximately 5 minutes.
- Add vodka to the sauce: Pour in the vodka and stir to incorporate, scraping up any browned bits stuck to the bottom of the skillet to enhance flavor. Remove the skillet from heat at this point to let the alcohol mellow.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Add the penne or rigatoni pasta and cook according to package directions until al dente, typically about 10 to 12 minutes. Stir occasionally to prevent sticking. Drain the pasta, reserving 2 cups of the pasta cooking water for sauce adjustment.
- Finish the sauce: Return the vodka tomato sauce to medium heat. Stir in the heavy cream and 1/4 cup of the reserved pasta water to loosen the sauce. Add half of the grated Parmesan and stir until melted and incorporated. Remove from heat, then add the cooked pasta to the sauce, folding gently to coat evenly. If the sauce appears too thick or dry, add additional pasta water about 1 tablespoon at a time until desired consistency is reached. Season with kosher salt to taste.
- Serve and garnish: Divide the pasta among serving bowls. Top each portion with the remaining Parmesan cheese and garnish with fresh basil leaves. Serve immediately for best flavor and texture.
Notes
- Use good quality vodka to ensure a smooth and clean flavor.
- Do not boil the sauce after adding cream to avoid curdling; gently warm instead.
- Reserve pasta water as it contains starch that helps bind the sauce and pasta together.
- For a spicier dish, increase crushed red pepper flakes to taste.
- Gluten-free pasta can be substituted to make this recipe suitable for gluten intolerance.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
