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Penne alla Vodka

A close-up shot of a bowl of Penne alla Vodka, topped with fresh basil and grated Parmesan cheese.
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A classic Italian-American pasta dish featuring penne pasta in a creamy tomato sauce with a hint of vodka.

Ingredients

Scale
  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup vodka
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Fresh basil leaves, for garnish

Instructions

  1. Cook penne pasta according to package directions. Drain, reserving about 1 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
  4. Pour in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
  5. Stir in heavy cream and vodka. Bring back to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
  6. Season the sauce with salt and pepper to taste.
  7. Add the drained penne to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  8. Stir in Parmesan cheese.
  9. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

Notes

  • For a richer sauce, use half-and-half instead of heavy cream.
  • If you don’t have vodka, you can omit it, but the vodka helps meld the flavors of the tomato and cream.
  • This recipe is a great base; feel free to add cooked pancetta or chicken for a heartier meal.

Nutrition

Find it online: https://carlacooking.com/penne-alla-vodka-recipe/