Penne alla Vodka
Penne alla Vodka is one of those dishes that embodies comfort and indulgence in every creamy bite. This Italian-American classic combines al dente penne pasta with a luscious tomato and vodka sauce, creating a well-rounded experience that your taste buds will adore. The smooth texture of the sauce, enriched with heavy cream and kicked up with a pinch of red pepper flakes, makes it an irresistible offering for any pasta lover. Honestly, every time I whip this up, it takes me back to cozy dinners with friends, where the laughter flowed as freely as the wine.
Table of Contents
Preparing Penne alla Vodka is far easier than you might imagine—it’s a fantastic option for a quick weeknight dinner that feels like a special occasion. It’s perfect for impressing guests, satisfying your pasta cravings, or simply enjoying a moment of culinary bliss at home. You won’t want to skip the fresh basil garnish; it adds the perfect touch of brightness to this delightful dish. Trust me, once you try this recipe, it’ll become a staple in your rotation!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, making it ideal for busy weeknights.
- Irresistible Flavor: The creaminess of the sauce pairs beautifully with the tang of the tomatoes and the warmth of the vodka.
- Eye-Catching Appeal: A pop of color from fresh basil and a silky sauce makes for an impressive presentation.
- Flexible Serving: Perfect for dinner parties, date nights, or a cozy family meal.
- Crowd-Pleaser: Whether it’s children or adults, everyone loves this creamy pasta dish.
Ingredients You’ll Need
- 12 oz penne pasta: This tubular pasta shape is ideal for holding the sauce well. If you’re looking for alternatives, rigatoni or ziti can work too.
- 2 tablespoons olive oil: A good quality olive oil enhances the flavors of the dish. You can substitute it with avocado oil if you prefer.
- 1 small onion, finely chopped: Onion adds a sweet, aromatic base to the sauce. Shallots can also be used for a milder flavor.
- 3 garlic cloves, minced: Fresh garlic brings depth and a delightful aroma. Substitute with garlic powder in a pinch, but use less.
- 28 oz crushed tomatoes: It’s best to use whole peeled tomatoes crushed by hand or canned crushed tomatoes for a richer taste.
- 1/2 cup vodka: This ingredient really elevates the sauce by adding a slight bite and intensity. If you want to avoid alcohol, you can replace it with additional vegetable broth, but the flavor will change.
- 1/4 teaspoon red pepper flakes: These add a hint of heat; adjust to your preference. Fresh chilies can also be used as an alternative.
- 1/2 cup heavy cream: This creates the creamy texture of the sauce. For lighter options, half-and-half can be used, though it won’t be as rich.
- 1/2 cup freshly grated parmesan cheese: Freshly grated cheese melts beautifully and delivers a deeper flavor—avoid pre-grated if you can.
- Fresh basil leaves, torn: Adds freshness to each bite and brightens the dish. You can also use parsley for a different flavor.
- Salt and freshly ground black pepper, to taste: Essential for enhancing all the flavors in your dish.
How to Make Penne alla Vodka
Boil the Pasta: Begin by bringing a large pot of salted water to a boil. Cook the 12 oz penne pasta according to package instructions until it reaches al dente perfection; usually around 10-12 minutes. Once done, drain the pasta but be sure to reserve 1 cup of that starchy pasta water for later. Set the pasta aside.
Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the finely chopped onion and minced garlic, sautéing for about 3-4 minutes. You want them to soften and become fragrant, without browning too much.
Add the Vodka: Carefully pour in 1/2 cup vodka, then let it simmer for 3-5 minutes. This step is crucial as it allows some of the alcohol to cook off while infusing the sauce with flavor.
Mix in Tomatoes and Spice: Stir in the 28 oz crushed tomatoes along with 1/4 teaspoon red pepper flakes. Lower the heat and let it simmer gently for about 10-12 minutes, allowing the sauce to thicken and develop a more profound flavor.
Incorporate Cream and Cheese: Once your sauce has thickened, reduce the heat to low and stir in 1/2 cup heavy cream and 1/2 cup freshly grated parmesan cheese. Mix well until you achieve a silky smooth sauce. Taste and season with salt and freshly ground black pepper to suit your palate.
Combine with Pasta: Toss the cooked penne into the sauce, stirring gently to coat. Here’s where you can be a little creative—add some of the reserved pasta water to the skillet as needed to reach your desired sauce consistency.
Garnish and Serve: Just before serving, garnish your Penne alla Vodka with torn fresh basil leaves. This will not only add flavor but also an appealing pop of color.
Storing & Reheating
To enjoy your Penne alla Vodka later, you can store it in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, do so in a freezer-safe container for a maximum of 3 months. When it’s time to dig in again, reheating on the stovetop over low heat works best. Just be careful not to let it cook too long, as the cream may separate slightly. Stir in a splash of water or cream to revive the sauce’s luster.
Chef’s Helpful Tips
- Always use fresh ingredients! Fresh garlic and tomatoes make a noticeable difference.
- Don’t skip the soaking time for the vodka. It’s key for the flavor to develop nicely without being overpowering.
- To achieve a perfect al dente texture, undercook your pasta slightly since it will continue cooking when tossed with the sauce.
- If the sauce seems too thick when reheating, add more reserved pasta water gradually until you reach the desired consistency.
- Make it ahead! The flavors in this dish can intensify over time, making it even better the next day.
Penne alla Vodka is not just a meal; it’s an experience waiting to unfold on your dinner table. It’s an invitation to savor creamy, rich flavors and create beautiful moments over shared plates. Whether for a simple weeknight dinner or a special occasion, this pasta dish is always a fantastic choice. Experiment with different herbs and cheeses, or add your favorite protein to put your spin on it. Enjoy every flavorful bite!
Recipe FAQs
Can I make this recipe vegetarian?
Absolutely! This recipe is already vegetarian. You can also enhance the flavor with extra vegetables like spinach or mushrooms.
How do I make the sauce spicier?
If you love a kick, consider adding more red pepper flakes—start with an extra 1/4 teaspoon. For a bolder approach, you can mix in minced jalapeño or a dash of hot sauce to elevate the heat level to your preference.
What can I substitute for vodka?
If you prefer not to use vodka, you can either omit it or substitute with an equal amount of vegetable or chicken broth. Just keep in mind that the overall flavor profile will differ slightly without the vodka’s unique depth.
How do I know when the penne pasta is ready?
The key is to check the cooking time on the package. “Al dente” means the pasta should still have a slight bite to it. Taste it a minute or two before the time is up to ensure you catch it at just the right moment!
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📖 Recipe Card
Penne alla Vodka
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Skillet
- Cuisine: Italian
Description
Penne alla Vodka is a delightful dish that combines creamy sauce, flavorful ingredients, and easy preparation. Ideal for a quick dinner or a comforting meal, this dish is sure to impress anyone looking for a homemade delight.
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 1/2 cup vodka
- 1/4 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- fresh basil leaves, torn (for garnish)
- salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set pasta aside.
- In a large skillet, heat olive oil over medium heat. Add finely chopped onions and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Carefully pour in the vodka and let it simmer, reducing by half over 3-5 minutes to extract flavors without overpowering the sauce.
- Add crushed tomatoes and red pepper flakes to the skillet. Simmer gently for 10-12 minutes until the sauce thickens and deepens in flavor.
- Reduce heat to low and stir in heavy cream and freshly grated Parmesan cheese. Mix until the sauce is silky and smooth. Season with salt and pepper to taste.
- Toss the cooked penne into the sauce, adding reserved pasta water as needed to achieve desired consistency. Garnish with fresh basil before serving.
Notes
Feel free to adjust the level of red pepper flakes to suit your taste.
This dish can be made with gluten-free penne for a healthier option.
For added flavor, top with more freshly grated parmesan cheese before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 5g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
