Creamy Penne alla Vodka Recipe
This Penne Alla Vodka recipe has the most delicious silky and rich tomato vodka cream sauce. The alcohol in the vodka burns off while the sauce simmers making this a family-friendly recipe.
Servings 6 servings
Calories 482kcal
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
Video
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
Calories: 482kcal | Carbohydrates: 46g | Protein: 12g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 170mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 1mg