Ah yes! Penne alla Vodka is a creamy, slightly tangy Italian-American pasta dish that’s super comforting but also feels fancy. 🍝
Here’s a classic recipe that balances the flavors perfectly:
Ingredients (Serves 4)
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12 oz (340 g) penne pasta
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2 tbsp olive oil
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1 small onion, finely chopped
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2–3 garlic cloves, minced
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1/2 tsp red pepper flakes (optional, for a tiny kick)
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1/2 cup (120 ml) vodka
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1 can (14 oz / 400 g) crushed tomatoes
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3/4 cup (180 ml) heavy cream
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Salt & pepper to taste
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1/2 cup (50 g) grated Parmesan cheese
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Fresh basil or parsley for garnish
Instructions
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Cook the pasta:
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Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
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Make the sauce:
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Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 3–4 minutes.
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Add garlic (and red pepper flakes if using) and cook 30 seconds until fragrant.
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Carefully pour in the vodka and let it simmer for 2–3 minutes to reduce slightly.
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Add tomatoes and cream:
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Stir in crushed tomatoes, simmer 5–7 minutes.
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Reduce heat to low and stir in heavy cream. Cook for another 2–3 minutes until smooth and creamy.
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Season with salt and pepper to taste.
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Combine pasta and sauce:
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Toss the cooked penne into the sauce. If it’s too thick, add a little reserved pasta water to loosen it.
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Stir in Parmesan cheese until melted and the sauce clings to the pasta.
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Serve:
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Garnish with fresh basil or parsley and extra Parmesan.
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Optional: drizzle a tiny bit of olive oil or a few chili flakes for extra flavor.
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💡 Tips for maximum flavor:
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Don’t skip the vodka! It actually enhances the tomato flavor and adds a subtle tang.
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For extra richness, you can finish with a tiny knob of butter right at the end.
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Pair it with a garlic bread or simple salad for a full Italian vibe.
If you want, I can also give you a “flavor explosion” version of Penne alla Vodka with roasted cherry tomatoes, crispy pancetta, and a hint of lemon zest—it takes it from classic to mind-blowing.