Penne ala Vodka Recipe

Name: Taste of Italy 23s Penne Ala Vodka Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb penne pasta; 1 cups reserved pasta cooking water; 0.25 cups fresh basil leaves, torn (optional); 0.5 cups grated Parmesan or Pecorino Romano; 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 cup yellow onion, finely diced; 3 tsp garlic cloves, minced; 0.25 tsp crushed red pepper flakes (optional); 28 oz tomato purée or strained tomatoes; 1 tbs tomato paste; 0.75 cups heavy cream; 0.25 cups whole milk (or additional cream for richer sauce); 0.25 cups vodka; 0.5 tsp granulated sugar (optional, to balance acidity); 1.5 tsp salt; 0.5 tsp freshly ground black pepper

Inspired by Taste of Italy 23

Time35m

Serves4

Make Penne Ala 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 & Finish

1 lb Penne pasta

1 cups reserved pasta cooking water

1/4 cups fresh basil leaves, torn (optional)

1/2 cups grated Parmesan or Pecorino Romano

Sauce Base

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 cup yellow onion, finely diced

3 tsp Garlic cloves, minced

1/4 tsp crushed red pepper flakes (optional)

Tomato & Cream

28 oz tomato purée or strained tomatoes

1 tbs tomato paste

3/4 cups Heavy cream

1/4 cups whole milk (or additional cream for richer sauce)

Vodka & Seasoning

1/4 cups vodka

1/2 tsp granulated sugar (optional, to balance acidity)

1 1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Method

Pasta & Finish

Cook pasta

Bring a large pot of salted water (about 4-5 quarts) to a rolling boil. Add the penne and cook until just shy of al dente (follow package for timing, usually 9-11 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside. Do not rinse.

Combine pasta and sauce

When the sauce is ready, add the drained pasta to the sauce pan and toss over low to medium heat. Add 1/2 to 1 cup of the reserved pasta water as needed to loosen and silk the sauce so it clings to the pasta. Stir in grated cheese off heat so it melts into the sauce. Taste and adjust seasoning. Stir in torn basil leaves if using, then serve immediately.

Sauce Base

Sweat aromatics

Heat a large deep skillet or sauté pan over medium heat. Add the olive oil and butter. When the butter has melted and begins to foam (but not brown), add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6-8 minutes. Add the minced garlic and crushed red pepper flakes and cook 30-45 seconds more, until fragrant but not browned.

Tomato & Cream

Add tomatoes

Stir the tomato paste into the aromatics and cook 1 minute to deepen flavor. Add the tomato purée, stir to combine, and bring to a gentle simmer. Reduce the heat to low and let simmer, uncovered, 10-12 minutes to concentrate flavors, stirring occasionally.

Finish with cream

Lower the heat to very low. Slowly stir in the heavy cream and milk, mixing until the sauce is a uniform pink-orange color. Simmer gently 2-3 minutes more—avoid boiling once cream is added to prevent curdling.

Vodka & Seasoning

Deglaze with vodka

Increase heat to medium. Carefully stir in the vodka. Let it cook, stirring occasionally, until the alcohol aroma mellows and the sauce reduces slightly, about 3-4 minutes. This step brightens the tomato flavor and helps the sauce emulsify.

Season

Add the granulated sugar (if using), salt, and black pepper. Taste and adjust salt and pepper as needed. Keep the sauce at a gentle simmer until you are ready to add the pasta.