Description
Penne Alla Vodka is a creamy, flavorful Italian pasta dish featuring a rich tomato-vodka sauce melded with butter, shallots, garlic, and a hint of red pepper flakes. Finished with heavy cream and freshly grated Parmesan, this comforting recipe pairs perfectly with penne or rigatoni and a garnish of fresh basil for a classic, indulgent meal.
Ingredients
Scale
For the Sauce
- 3 Tbsp. unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup tomato paste
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. vodka
- Kosher salt, to taste
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, divided
For the Pasta
- 1 lb. tubed pasta, such as penne or rigatoni
For Garnish
- Fresh basil leaves
- Additional Parmesan cheese, for serving
Instructions
- Prepare the aromatics and sauce base: In a large skillet over medium heat, melt the butter. Add the finely chopped shallot and garlic, cooking while stirring frequently until softened, about 4 to 5 minutes. Stir in the tomato paste and crushed red pepper flakes, cooking until the tomato paste coats the shallots and garlic and begins to darken in color, approximately 5 minutes.
- Deglaze with vodka: Pour in the vodka, stirring to incorporate all ingredients, and scrape up any browned bits from the bottom of the skillet. Then remove the skillet from heat to allow the alcohol to gently infuse without overcooking.
- Cook the pasta: Meanwhile, bring a large pot of salted water to boil. Add the pasta (penne or rigatoni) and cook according to package instructions until al dente, stirring occasionally to prevent sticking. Reserve 2 cups of the pasta cooking water and then drain the pasta.
- Finish the sauce and combine: Return the skillet with the vodka tomato sauce to medium heat. Stir in the heavy cream and 1/4 cup of reserved pasta water until fully combined. Add half of the grated Parmesan cheese and stir until melted and smooth. Remove from heat, then add the cooked pasta to the sauce, folding in gently. Incorporate the remaining Parmesan cheese, adding small amounts of reserved pasta water if the sauce appears too thick or dry. Taste and season with kosher salt as needed.
- Serve: Divide the creamy Penne Alla Vodka among serving bowls. Garnish generously with additional Parmesan and fresh basil leaves for an aromatic, elegant finish.
Notes
- Use good quality vodka for best flavor; the alcohol cooks off leaving a subtle depth.
- Do not skip reserving pasta water, as it helps adjust the sauce consistency perfectly.
- For a lighter version, substitute half-and-half or milk instead of heavy cream.
- The dish pairs well with a simple green salad and crusty bread.
- Leftovers keep well refrigerated for up to 3 days and reheat with a splash of cream or pasta water.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 510
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
