Description
Penne Alla Vodka is a creamy, comforting Italian pasta dish featuring a flavorful tomato and vodka sauce enriched with butter, heavy cream, and Parmesan cheese. This rich yet approachable recipe combines tender penne pasta with a subtly spiced sauce, balanced by fresh basil for a delicious meal perfect for any occasion.
Ingredients
Scale
For the Sauce
- 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 cheese, divided, plus more for serving
For the Pasta
- 1 lb. tubed pasta, such as penne or rigatoni
- Fresh basil leaves, for serving
Instructions
- Sauté Aromatics: 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.
- Develop the Sauce: Stir in the tomato paste and crushed red pepper flakes, and continue cooking while stirring frequently until the tomato paste coats the shallots and garlic evenly and begins to darken, about 5 minutes.
- Add Vodka: Pour in the vodka and stir to combine, scraping any flavorful browned bits from the bottom of the skillet. Then remove the skillet from heat.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente according to package instructions. Drain pasta, reserving 2 cups of the pasta cooking water.
- Finish Sauce: Return the skillet with the sauce to medium heat. Stir in the heavy cream and 1/4 cup of the reserved pasta water until fully combined. Add half of the grated Parmesan cheese and stir until melted into the sauce. Remove from heat.
- Toss Pasta and Sauce: Add the cooked pasta to the sauce and fold in the remaining Parmesan. If the sauce seems too thick or dry, add reserved pasta water a tablespoon at a time until the desired sauce consistency is achieved. Season with kosher salt to taste.
- Serve: Divide the pasta into bowls. Garnish with additional Parmesan cheese and fresh basil leaves for a fragrant, colorful finish.
Notes
- Use good quality vodka for the best flavor impact; the alcohol cooks off, leaving a subtle depth.
- Reserve pasta water contains starch which helps to bind and thicken the sauce perfectly.
- If you prefer a milder sauce, reduce or omit the crushed red pepper flakes.
- For a lactose-free version, substitute heavy cream and butter with plant-based alternatives.
- Freshly grated Parmesan melts better and enhances flavor compared to pre-grated cheese.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
