Penne Alla Vodka Recipe
Make Penne Alla Vodka Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & finishing
Sauce
Method
Pasta & finishing
- 1
Cook pasta
Bring a large pot (4-6 quart) of salted water to a rolling boil. Add the penne and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of the starchy cooking water, then drain the pasta and set aside.
- 2
Finish and serve
Off the heat, add the drained pasta to the sauce in the skillet. Add 1/2 to 1 cup reserved pasta water as needed and toss vigorously to loosen and coat the pasta until the sauce clings and is silky. Stir in 2 tablespoons of the grated Parmesan. Taste and adjust salt/pepper. Divide among plates, finish with remaining Parmesan and torn basil leaves if using, and serve immediately.
Sauce
- 3
- 4
Add garlic and aromatics
Add the minced garlic and red pepper flakes to the softened onion and cook for 30–45 seconds, until fragrant.
- 5
Bloom tomato paste
Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes. This concentrates the flavor and removes the raw edge.
- 6
Deglaze with vodka
Carefully add the vodka (stand back as it may flame). Increase heat to medium-high and let the vodka reduce by about half, 3–4 minutes. This cooks off the harsher alcohol while leaving flavor.
- 7
Add tomatoes and simmer
Pour in the crushed tomatoes and stir to combine. Bring to a gentle simmer, reduce heat to medium-low, and let the sauce cook, uncovered, for 12–15 minutes until slightly thickened. Stir occasionally to prevent sticking.
- 8
Finish with cream and season
Lower the heat to low. Stir in the heavy cream, then season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Cook gently for 2–3 minutes until the sauce is fully combined, rich, and slightly pink-orange in color. Taste and adjust seasoning as needed.