Go Back
–+ servings
A bowl of penne alla vodka Recipe topped with creamy tomato sauce, fresh basil, cracked black pepper, and Parmesan cheese.

Penne alla Vodka recipe

A silky, restaurant-quality Penne alla Vodka recipe made simple at home. Balanced, creamy tomato-vodka sauce perfected over years of testing — ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Make-Ahead Sauce 3 days
Total Time 30 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Penne rigate pasta
  • 28 oz can San Marzano tomatoes - Crushed with juice
  • 1 cup Heavy cream - Room temperature
  • ½ cup Vodka - Quality vodka off heat
  • 1 cup Parmigiano-Reggiano - Freshly grated
  • 3 cloves Garlic - Minced
  • 1 medium Yellow onion - Finely diced
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Unsalted butter
  • ½ tsp Red pepper flakes - Adjust to spice preference
  • 1 tsp Fine sea salt - Or to taste
  • ½ tsp Fresh black pepper - Or to taste
  • ½ cup Fresh basil leaves - Torn
Optional Enhancements:
  • 4 oz Pancetta - Diced for meat lovers
  • 1 tsp Fresh oregano - For extra herbal flavor
  • ½ cup Pecorino Romano - In place of or with Parmigiano

Equipment

  • 1 Large pasta pot (6-quart minimum)
  • 1 Heavy-bottomed saucepan (3-quart, prevents scorching)
  • 1 Wooden spoon (For gentle stirring)
  • 1 Fine mesh strainer (For pasta water)
  • 1 Microplane grater (For cheese)

Method
 

  1. Boil salted water, dice onion, mince garlic, grate cheese, measure vodka, bring cream to room temp.
    Spaghetti pasta being lifted with a wooden spoon, coated in a creamy cheese sauce and sprinkled with freshly grated cheese.
  2. Heat olive oil, sauté onion (4 min). Add garlic (30 sec). Remove from heat before adding vodka.
    A pan of diced onions being sautéed in olive oil with a wooden spoon.
  3. Add vodka off heat, return to stove, simmer 3 min until alcohol smell is gone.
    A cast-iron skillet with onions, herbs, and sauce simmering, as a stream of liquor (vodka or wine) is being poured in.
  4. Stir in crushed tomatoes. Simmer 8 min, reduce by one-third, stir occasionally.
    A skillet of simmering tomato sauce with chunks of tomato and onion, stirred with a wooden spoon.
  5. Step Lower heat to minimum, drizzle in cream slowly while stirring (2 min). Never let sauce boil.
    A saucepan with creamy white sauce being whisked until smooth on the stove.
  6. Add drained penne to sauce, toss 60 sec. Add pasta water gradually. Finish with cheese & basil.
    A pan filled with penne pasta tossed in a rich tomato-based sauce with fresh basil leaves, topped with grated Parmesan cheese.

Nutrition

Serving: 220gCalories: 520kcalCarbohydrates: 58gProtein: 15gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 540mgPotassium: 620mgFiber: 4gSugar: 7gVitamin A: 1400IUVitamin C: 18mgCalcium: 220mgIron: 3mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!