Penne alla Vodka
Penne alla vodka coats ridged penne in a smooth, orange-pink sauce of tomatoes, cream and parmesan, with the vodka adding a slight sharpness that keeps all that cream from tasting flat. Frying the tomato paste until it turns brick red gives the sauce its depth, and 15 minutes of simmering is enough for the crushed tomatoes. The penne cooks while the sauce simmers, and dinner is ready in 40 minutes.
By Luca Ferraro
Published
- Prep Time
- 10 mins
- Cook Time
- 30 mins
- Total Time
- 40 mins
- Servings
- 6 servings
How do you make Penne alla Vodka?
Soften a small onion and 3 garlic cloves in olive oil and butter, then fry 3 tbsp tomato paste until brick red. Off the heat, add 80 ml vodka, simmer for 2 minutes, then add a 796 ml (28 oz) can of crushed tomatoes and simmer for 15 minutes. Stir in 250 ml cream and 50 g parmesan and toss with 450 g penne. Ready in 40 minutes.
- Total time
- 40 mins
- Calories
- 615 per serving
- Protein
- 18 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Pasta
Vodka sauce
Equipment
Large deep skillet or Dutch oven · Large pot · Colander · Wooden spoon · Fine grater or rasp
Quick Directions
Soften the onion
Put a large pot of water on to boil for the penne.
Fry the tomato paste
Stir in the tomato paste and cook for 2-3 minutes, stirring and spreading it over the base of the pan, until it darkens from bright red to brick red and starts to catch on the bottom.
Add the vodka
Take the pan off the heat so the alcohol cannot flare near a flame, then pour in the vodka and scrape up the paste from the bottom of the pan.
Simmer the tomatoes
Add the crushed tomatoes and salt and bring to a simmer.
Cook the penne
While the sauce simmers, cook the penne in a large pot of well-salted boiling water for 1 minute less than the package says.
Finish with cream and cheese
Stir in the cream, then toss with the penne, parmesan and pasta water.
Step-by-Step Instructions
Every step for making penne alla vodka, written out in full.
Soften the onion
Put a large pot of water on to boil for the penne. Heat the olive oil and butter in a large deep skillet or Dutch oven over medium heat. Cook the onion for 5 minutes, stirring now and then, until soft and translucent. Add the garlic and pepper flakes and cook for 1 minute more, until fragrant.
Fry the tomato paste
Stir in the tomato paste and cook for 2-3 minutes, stirring and spreading it over the base of the pan, until it darkens from bright red to brick red and starts to catch on the bottom.
Add the vodka
Take the pan off the heat so the alcohol cannot flare near a flame, then pour in the vodka and scrape up the paste from the bottom of the pan. Return it to medium heat and simmer for about 2 minutes, until the vodka has mostly reduced and the sharp alcohol smell has faded.
Simmer the tomatoes
Add the crushed tomatoes and salt and bring to a simmer. Partly cover and cook on low for 15 minutes, stirring every few minutes, until the sauce has thickened slightly.
Cook the penne
While the sauce simmers, cook the penne in a large pot of well-salted boiling water for 1 minute less than the package says. Scoop out 250 ml (1 cup) of the pasta water, then drain.
Finish with cream and cheese
Stir the cream into the sauce and simmer for 1-2 minutes, until it turns an even orange-pink. Turn the heat to low, add the penne and 50 g of the parmesan, and toss for 1-2 minutes, adding pasta water a splash at a time until the sauce coats the pasta and fills the tubes. Taste for salt, grind in some black pepper, tear in the basil and serve with the remaining parmesan.
Recipe Tips
- Cook the tomato paste until it turns brick red. That short frying takes away its raw, tinny taste and gives the sauce a deeper tomato flavour.
- Always add the vodka with the pan off the heat. Alcohol poured into a hot pan near a flame can flare up.
- Choose ridged penne (rigate). The ridges hold more of the creamy sauce than smooth penne.
- If the sauce looks oily or split after the cream goes in, toss in a splash of pasta water off the heat until it comes back together.
Variations
- Without vodka: use 80 ml water with 1 tsp lemon juice in place of the vodka. The sauce cooks the same way, with a little less bite.
- With pancetta: crisp 100 g diced pancetta in the pan before the onion and cook the onion in its fat. It is no longer vegetarian.
- With chicken: top each serving with sliced chicken breast seared until it reaches 74°C (165°F) in the thickest part.
- Spicier: increase the pepper flakes to 1 tsp, or stir 1 tbsp chili paste into the tomato paste.
Nutrition (per serving)
| Calories | 615 |
|---|---|
| Protein | 18 g |
| Carbs | 71 g |
| Fat | 29 g |
| Saturated fat | 15 g |
| Fibre | 5.5 g |
| Sugar | 10.5 g |
| Sodium | 970 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Freezer
- The finished pasta does not freeze well. Freeze the tomato sauce before the cream goes in for up to 3 months, thaw it overnight in the fridge, then reheat it and add the cream and parmesan.
- Reheat
- Reheat in a skillet over low heat with a splash of water or milk, stirring, until hot to 74°C (165°F), or microwave covered, stirring halfway.
Penne alla Vodka FAQs
What does vodka do in penne alla vodka?
The vodka adds a slight sharpness that balances the sweetness of the tomatoes and the richness of the cream. Most of the alcohol smell cooks away in the first 2 minutes of simmering, so the sauce does not taste of alcohol.
Does the alcohol cook off in vodka sauce?
Not completely. Simmering reduces the alcohol, but some stays in the sauce after a 15-minute simmer. For children or anyone avoiding alcohol, leave the vodka out and use the same amount of water with 1 tsp lemon juice.
What can I use instead of heavy cream in vodka sauce?
Half-and-half or single cream (10-18% fat) works but is more likely to curdle, so keep the sauce below a simmer once it goes in. For a thicker sauce, stir in 125 g mascarpone off the heat in place of the cream.
Can I make vodka sauce ahead of time?
Yes. Make the sauce up to the end of the 15-minute simmer, cool it and refrigerate it for up to 3 days, or freeze it for up to 3 months. Reheat it gently, stir in the cream and parmesan, then toss with freshly cooked penne.
Is penne alla vodka vegetarian?
This version contains no meat. Parmesan is traditionally made with animal rennet, so for a strictly vegetarian dish use a hard cheese labelled vegetarian or made with microbial or vegetable rennet.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
