Penne alla Vodka Recipe

Penne pasta is tossed in a velvety smooth tomato cream sauce spiked with vodka in this quick and easy penne alla vodka recipe that takes just 30 minutes to whip up.

Course Main Course

Cuisine Italian

Keyword penne alla vodka

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 491kcal

Ingredients

3 tablespoons butter
½ medium yellow onion, finely chopped
4 garlic cloves, pressed or finely minced
½ teaspoon kosher salt, plus 1 tablespoon for the pasta water
¼ teaspoon crushed red pepper flakes
3- ounces double-concentrate tomato paste in the tube (or 6 ounces canned)
¾ cup heavy cream
1 pound penne pasta
¼ cup vodka
¼ cup grated Parmesan cheese

Instructions

Cook the aromatics. Melt 3 tablespoons butter in a 12-inch skillet or a medium Dutch oven over medium. Add 1 finely chopped medium onion, 4 pressed garlic cloves, ½ teaspoon kosher salt, and ¼ teaspoon red pepper flakes. Bring to a simmer, then add ¼ cup water and cook until the onion is tender, stirring occasionally, 4-5 minutes.
Add the tomato paste and cream. Stir 3-ounces tomato paste into the onions and cook for 2 minutes, stirring often so it doesn’t scorch. Stir in ¾ cup heavy whipping cream and cook for 1 minute, then remove from the heat. Use an immersion hand blender to blend smooth, or use a traditional blender, then return to the pot over medium heat. Stir in ¼ cup pasta water and cook for 1 minute until warmed through. Add ¼ cup vodka, and cook for another minute.
Meanwhile, cook the penne. Bring a 4- to 5-quart pot of water to a boil, then add 1 tablespoon kosher salt. Cook 1 pound penne for 2-3 minutes less than the package directions. Drain the pasta, reserving 1 cup pasta water.
Add the vodka and the pasta. Add the cooked penne, toss to coat, and warm through. If needed, stir in more pasta water, ¼ cup at a time, to make a glossy sauce. Add ¼ cup grated Parmesan cheese and chopped fresh basil if desired, and serve.

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