Penne alla Vodka

Penne alla Vodka is a beloved pasta dish known for its rich, creamy tomato sauce with a subtle kick from vodka and a hint of heat from red pepper flakes. This dish strikes the perfect balance of comfort and sophistication, making it ideal for weeknight dinners or a special gathering. The sauce clings beautifully to the penne pasta, ensuring every bite is packed with flavor.

Recipe Details

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Servings: 6

Ingredients

For the Pasta & Sauce:

• 1 pound penne pasta

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• ½ teaspoon red pepper flakes (adjust to taste)

• ½ cup vodka

• 1 can (28 oz) crushed tomatoes

• 1 cup heavy cream

• ½ cup freshly grated Parmesan cheese

• 2 tablespoons unsalted butter

• Salt and black pepper, to taste

Garnish & Serving:

• Fresh basil leaves, torn or chopped

• Extra Parmesan cheese, for sprinkling

Instructions

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.

   • Cook penne pasta until just al dente according to package directions.

   • Reserve 1 cup of pasta cooking water, then drain and set aside.

2. Make the Sauce Base:

   • Heat olive oil in a large skillet over medium heat.

   • Add chopped onion and cook until translucent, about 5 minutes.

   • Stir in garlic and red pepper flakes, cooking for another 1 minute until fragrant.

3. Deglaze with Vodka:

   • Carefully pour in the vodka and stir, allowing the alcohol to cook off (about 2–3 minutes).

4. Add Tomatoes & Cream:

   • Stir in crushed tomatoes, then reduce heat to low.

   • Slowly pour in heavy cream, stirring until the sauce is smooth and pink in color.

   • Simmer gently for 10 minutes, allowing flavors to meld.

5. Finish the Sauce:

   • Stir in Parmesan cheese and butter until melted and creamy.

   • Season with salt and black pepper to taste.

   • If the sauce is too thick, add a splash of reserved pasta water to loosen it.

6. Combine Pasta & Sauce:

   • Toss cooked penne into the sauce, stirring until each piece is well coated.

7. Serve:

   • Plate pasta, garnish with fresh basil, and sprinkle with extra Parmesan.

Chef’s Notes

• For added richness, stir in a splash more cream just before serving.

• You can swap penne for rigatoni or fusilli — the sauce clings beautifully to ridged pasta shapes.

• Want to add protein? Toss in sautéed shrimp, grilled chicken, or Italian sausage.

✨ From the D'Recipe Book at D’Rite Stuff ✨
Bring this restaurant-worthy pasta to life in your own kitchen with nonstick pans, high-quality utensils, and elegant ceramic serveware from dritestuff.com — where cooking meets style.