Penne Alla Vodka Recipe
Make Penne Alla Vodka Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce Base
Finishing & Garnish
Method
Pasta
Bring water to a boil and cook pasta
In a large pot, bring 4 cups of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook until very al dente (about 1–2 minutes less than package instructions), usually 9–10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sauce Base
Sauté aromatics
Heat 2 tablespoons olive oil and 1 tablespoon butter in a wide sauté pan over medium heat until butter melts and begins to foam. Add 1 cup finely diced onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add 3 cloves minced garlic and 1 teaspoon red pepper flakes; cook 30–45 seconds until fragrant, without browning the garlic.
Bloom tomato paste and deglaze with vodka
Add 2 tablespoons tomato paste to the pan and cook, stirring, for 2 minutes to deepen its flavor. Carefully pour in 1 fl oz vodka and increase heat slightly; let the vodka simmer and reduce by about half, scraping up any browned bits, about 1–2 minutes to cook off most alcohol.
Add tomatoes and simmer
Stir in the 28 oz crushed tomatoes and 1 teaspoon sugar (optional). Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken and let flavors meld. Taste and adjust salt if needed.
Finish with cream
Lower heat to medium-low. Stir 3 oz heavy cream into the sauce until fully incorporated and warm, about 1–2 minutes. If sauce feels too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until you reach a silky consistency.
Combine & Finish
Toss pasta with sauce
Add the drained penne directly into the sauce pan. Toss constantly over low heat for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor. Add reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
Add cheese and season
Remove the pan from heat. Stir in 3 tablespoons grated Parmesan, 1 teaspoon freshly ground black pepper, and a handful of torn basil leaves (reserve a few for garnish). Taste and adjust salt to preference.
Serve
Divide the penne alla vodka among plates or bowls. Garnish with remaining basil leaves and an extra sprinkle of grated cheese. Serve immediately.