Penne Alla Vodka Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add 12 oz penne and cook until al dente according to package instructions (about 10-11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare protein (optional chicken)

If adding chicken: pat 8–12 oz chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbs olive oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until browned and cooked through, about 5–7 minutes depending on size. Remove cooked chicken to a plate and keep warm.

Prepare protein (optional shrimp)

If adding shrimp instead: pat shrimp dry and season with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tbs olive oil in the skillet over medium-high heat and cook shrimp until opaque and pink, about 1.5–2 minutes per side. Remove shrimp and keep warm. Note: you can cook chicken or shrimp, not both, for the additional charge per person.

In a large deep skillet or sauté pan, heat 2 tbs extra-virgin olive oil and 1 tbs unsalted butter over medium heat until butter melts and foams.

Add 1 finely diced small onion and cook, stirring occasionally, until translucent and softened, about 5 minutes. Add 3 minced garlic cloves and 1 tsp red pepper flakes and cook, stirring, for 30–45 seconds until fragrant (do not let garlic burn).

Stir in 2 tbs tomato paste and cook for 1–2 minutes, stirring frequently, to caramelize and deepen its flavor.

Carefully add 1 tbs vodka to the pan (stand back slightly as it may flame). Stir and let it reduce for 1–2 minutes to cook off most of the alcohol and concentrate flavor.

Pour in 1 cup crushed tomatoes, stir to combine, and simmer gently for 4–6 minutes to meld flavors and thicken slightly.

Lower heat to medium-low and stir in 3 oz heavy cream until the sauce is smooth and pink-tinted. Add 1 cup freshly grated parmesan cheese gradually, stirring to melt and incorporate. If sauce seems too thick, add up to 1/2 cup reserved pasta water to reach a silky consistency.

Season the sauce with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed. Stir in 6 basil leaves, thinly sliced, if using.

Return cooked penne to the skillet with the sauce. Gently toss to coat the pasta, adding additional reserved pasta water a tablespoon at a time as needed to loosen the sauce and create a glossy finish (use up to the reserved 1 cup).

If adding cooked chicken or shrimp, fold it into the pasta now and heat through for 1–2 minutes so the proteins warm and integrate into the sauce.

Stir in 2 tbs chopped fresh parsley and adjust seasoning if necessary. Serve immediately, topped with additional grated parmesan and a few basil leaves. If serving shrimp, offer lemon wedges on the side.