Penne alla Vodka is an iconic Italian pasta dish celebrated for its simple yet rich flavors. This dish is made by cooking penne pasta until it is perfectly al dente and then coating it in creamy vodka sauce. The sauce, made with whole tomatoes, vodka, heavy cream, and Parmesan cheese, brings a rich, silky texture that is both comforting and indulgent.
Penne Alla Vodka Recipe at a Glance
- Main Ingredients: The sauce includes canned whole tomatoes, tomato paste, vodka, heavy cream, and Parmesan cheese.
- Dietary Information: Meatless, vegetarian. Contains dairy. Gluten-free adaptable.
- Taste: This pasta alla vodka recipe combines tender penne pasta with a silky creamy tomato sauce with a pronounced tomato flavor and a mild hint of vodka taste.
- What you need to know: Adding vodka to penne alla vodka sauce deepens the taste of the tomatoes. The cooking process removes the alcohol (burns off the alcohol), leaving behind a richer, more vibrant flavor. This classic pasta dish is suitable for small children!
Penne alla vodka is one of those straightforward pasta recipes that can be prepared with minimal ingredients. With tender pasta and a creamy tomato-based homemade pasta sauce, this 30-minute meal is a family-friendly, vegetarian meal option. The addition of Parmigiano Reggiano and fresh basil brings depth and enhances its flavor. If you want to add a hint of spice, crushed red pepper flakes will make the whole dish sing!
The secret to the sauce’s rich and silky texture is a splash of heavy cream. The vodka in the recipe cooks off, leaving a flavorful cream sauce behind, making it suitable for those who don’t consume alcohol and families with children.
Why You’ll Love this Pasta alla Vodka?
- The creamy sauce is rich and smooth, boosting the flavor of the pasta dish to a delightful level.
- This easy recipe is ready in under 30 minutes, perfect for busy nights, .
- Enjoy a cozy dinner that is family-friendly and can be loved by everyone.
- As a vegetarian option, it caters to a wide variety of dietary preferences.
What Does the Vodka do in Penne Alla Vodka?
The vodka added to the penne alla vodka sauce intensifies the flavor of the tomatoes, without adding an alcoholic taste to the sauce. While the alcohol in the vodka cooks off, it gives the pasta sauce a boost of flavor.
Ingredients and Substitutions
This is a partial list of ingredients and substitutions. For a full list of ingredients and quantities, check the printable recipe card below.
- Canned San Marzano Tomatoes: Canned San Marzano tomatoes are preferred for their sweet and less acidic nature. When they are not available, canned whole plum tomatoes serve as a good alternative. Crushed tomatoes can also be used but may alter the texture slightly.
- Garlic Cloves: Freshly minced garlic is recommended for the best flavor. However, garlic paste can be used if fresh garlic is not on hand. Both fresh and paste options provide a robust garlic taste.
- Chopped Onion: Brown or yellow onions are typically used in this recipe. White onions, which have a sweeter flavor compared to other types, are also a suitable option.
- Vodka: Quality vodka is important for this dish, though it does not need to be top-shelf. A good mid-range vodka works well and imparts the classic vodka flavor to the sauce. Any leftover vodka can be used in other recipes or to make homemade vanilla extract.
- Tomato Paste: TTomato paste contributes a deep flavor and a rich red color to the sauce. It is a key ingredient that enhances the overall taste and appearance of the dish.
- Red Pepper Flakes: Crushed red pepper flakes add a subtle heat to the sauce. This ingredient is optional and can be omitted if a milder flavor is preferred.
- Heavy Cream: Also known as heavy whipping cream, creates a rich and creamy texture in the sauce. Its full-fat content is essential for achieving the creamiest consistency. Half and half can be used also and will produce a somewhat similar consistency (although a bit lighter).
- Pasta Choices: Penne is the traditional pasta used in this recipe. Other small pasta shapes like rigatoni or ziti can also be used. Cooking the pasta al dente and reserving some pasta cooking water helps keep the dish saucy and creamy.
- Parmesan Cheese: Freshly grated Parmesan cheese enhances the flavor of the sauce. Adding a cheese rind during cooking can provide extra depth of flavor. Pecorino Romano is another excellent cheese choice to accompany this dish. Mom Tip: When I’m on a tight budget, I use pre grated Parmesan cheese (from the green container) with no shame!
Additions and Variations
- To add a non-vegetarian twist, crispy pancetta, bacon, or sweet Italian sausage can be added to the silky sauce.
How To Make Penne Alla Vodka (Step by Step)
For detailed instructions and cooking times, check the printable recipe card below.
- Sauté: Heat oil in a large skillet, large saucepan or Dutch oven over medium heat. Add chopped onion and cook until translucent. Incorporate garlic, oregano, and red pepper flakes, cooking for about a minute.
- Add Vodka: Pour in the vodka and let it simmer until the mixture is reduced by half. This usually takes around 3-4 minutes.
- Simmer: Combine tomato paste and canned whole tomatoes with their liquid. Bring to a simmer, stirring often, while gently crushing the tomatoes with a wooden spoon. Continue to simmer for 8-10 minutes.
- Add Heavy Cream: Mix in the heavy cream thoroughly.
- Blend: Transfer the sauce to a blender or food processor to achieve a smooth consistency. Alternatively, use an immersion blender, although it may not be as smooth.
- Cook the Pasta: While the sauce simmers, cook the pasta in a large pot of boiling salted water over medium-high heat until al dente. Reserve a cup of pasta water before draining.
- Finish the Sauce: Return the blended vodka sauce to the pot. Simmer over low heat, partially covered, for 6-8 minutes. Adjust seasoning as needed.
- Serve: Toss cooked pasta with the vodka sauce. If the sauce is too thick, add some reserved pasta water. Remove from heat and serve with fresh herbs and optional Parmesan cheese for garnish.
Tips for Making the Best Vodka Sauce with Penne Pasta
- Simmering the sauce burns off the alcohol in the vodka and eliminates any alcohol taste. Make sure you take the time needed for this step.
- If you can’t find whole San Marzano tomatoes, you can use whole plum tomatoes.
- You can use crushed tomatoes instead of whole tomatoes.
Is There Vodka In Penne Alla Vodka?
Yes, vodka sauce is indeed made with real vodka. As you simmer the sauce, the alcohol in the vodka completely cooks off making this recipe kid-friendly.
Can You Freeze Vodka Pasta Sauce?
Yes, Vodka sauce can be frozen easily. It should be stored without the pasta in an airtight container or freezer-safe bag. It can be kept in the freezer for up to two months. To use, thaw it in the refrigerator overnight.
How to Store Vodka Sauce?
To store creamy tomato vodka sauce, first cool the sauce completely, then store it in an airtight container in the refrigerator for 4-5 days.
To keep creamy tomato vodka sauce fresh, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for 4-5 days. If the sauce is mixed with pasta, the combination can be stored in an airtight container in the fridge for 2-3 days, though the pasta may absorb some sauce, making it less creamy.
Frequently Asked Questions
What ingredients do you need for a traditional penne alla vodka?
To make a classic penne alla vodka, you need penne pasta or any other short noodle, vodka, heavy cream, canned whole tomatoes, onion, fresh garlic, olive oil, red pepper flakes, salt, and fresh basil. Some recipes also include pancetta for an added depth of flavor.
Can you create a creamy penne without using vodka?
Yes, you can make a version of creamy penne alla vodka without vodka by using alternatives like broth. Another option is to use white wine, although it changes the flavor profile slightly.
How is penne alla vodka traditionally prepared with pancetta?
To prepare penne alla vodka with pancetta, start by frying pancetta until it becomes slightly crispy. Remove and set aside. Sauté onions and garlic in the rendered fat, adding a bit of olive oil if needed. Add vodka and cook until the alcohol evaporates. Then, add tomato passata and cook until the sauce thickens. Stir in the pancetta and heavy cream, mixing well.
What kind of vodka is ideal for cooking penne alla vodka?
Any good-quality plain vodka can be used for cooking. It is not necessary to use an expensive brand, but avoid flavored vodkas as they can alter the taste of the dish.
How do you add chicken to a penne alla vodka dish?
To make penne alla vodka with chicken, first, cut boneless chicken breasts or thighs into bite-sized pieces. Season with salt and ground black pepper and cook until just done. In the same pan, make the sauce using the chicken drippings. Add olive oil if needed. Before adding the cream, add the cook chicken and proceed with the rest of the recipe. Allow the chicken to simmer in the vodka sauce for 2-3 minutes to absorb some of the flavors.
Take A Look At These Other Pasta Recipes:
- Easy Garlic Butter Pasta
- One Pot Pizza Pasta
- Homemade Baked Mac and Cheese
- One Pot Chili Mac and Cheese
Creamy Penne alla Vodka Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 garlic cloves minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt and ground black pepper to taste
- ½ cup vodka
- 1 tablespoon tomato paste
- 1 (28-ounces) can San Marzano whole plum tomatoes
- 1 cup heavy cream
- 12 ounces tubed pasta like penne or rigatoni
- ½ cup freshly grated Parmesan cheese plus extra for serving
- Chopped fresh basil or parsley to garnish optional
Instructions
- In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onions and cook, stirring frequently, until the onions become translucent, about 4 -5 minutes. Stir in the garlic, oregano, and pepper flakes and cook for just a minute. Season lightly with salt and ground black pepper.1 small yellow onion, 2 garlic cloves, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes
- Add the vodka and simmer for about 3-4 minutes or until the mixture is reduced by half.½ cup vodka
- Add the tomato paste and the whole tomatoes and their liquid into the pot. Bring to a simmer and cook, stirring often, while crushing the tomatoes roughly with a wooden spoon, until the sauce has thickened, about 8-10 minutes.1 tablespoon tomato paste, 1 (28-ounces) can San Marzano whole plum tomatoes
- Stir in the heavy cream and mix to combine.
- Transfer the sauce to a blender or a food processor fitted with a steel blade and puree until smooth.
- Meanwhile, cook the pasta in salted water according to package directions, until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.12 ounces tubed pasta like penne or rigatoni
- Return the sauce to the pot and simmer over low heat, partially covered for about 6-8 minutes. Season to taste.
- Add the pasta to the sauce and about ¼ cup of the reserved pasta water. Cook stirring constantly for about 2 minutes or until the pasta is well coated with the sauce. If the sauce thickens too much, add additional pasta water.
- Remove from the heat and stir in the Parmesan cheese. Serve immediately sprinkled with extra Parmesan cheese and garnished with fresh basil or parsley (if desired).½ cup freshly grated Parmesan cheese
Recipe Notes
- I love to use extra virgin olive oil to make this recipe.
- Simmering the sauce burns off the alcohol in the vodka and eliminates any alcohol taste. Make sure you take the time needed for this step.
- If you can’t find whole San Marzano tomatoes, you can use whole plum tomatoes.
- You can use crushed tomatoes instead of whole tomatoes.
Nutrition
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