Penne Alla Vodka Recipe
This Penne Alla Vodka Recipe is a creamy, rich, and restaurant-quality dish that comes together in just 20 minutes. The silky tomato-cream sauce is packed with flavor, making it the perfect comfort food for weeknights or special occasions.
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- ½ tsp red pepper flakes optional, for spice
- ½ cup vodka
- ½ cup tomato paste preferably double-concentrated
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Salt & black pepper to taste
- ¼ cup reserved pasta water if needed
- Fresh basil chopped (for garnish)
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, then drain and set aside.
- Sauté Aromatics – In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and cook until softened. Stir in garlic and red pepper flakes, cooking for another minute.
- Deglaze with Vodka – Pour in the vodka and let it simmer for about 30 seconds, allowing the alcohol to cook off.
- Add Tomato Paste – Stir in the tomato paste, cooking for 2 minutes until it deepens in color and caramelizes slightly.
- Stir in Cream – Reduce the heat to low, then slowly pour in the heavy cream. Stir continuously until smooth and well combined.
- Combine with Pasta – Add the drained penne to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water.
- Finish & Serve – Stir in parmesan cheese, season with salt and black pepper to taste, and garnish with fresh basil. Serve immediately.
Notes
- For a spicier version, add extra red pepper flakes for a slight kick.
- For added protein, mix in grilled chicken or shrimp.
- Leftovers can be stored in the fridge for up to 4 days but are best reheated on low heat with a splash of cream or pasta water.
- Avoid freezing as the cream-based sauce may separate.
- Pair this dish with Marry Me Chicken Pasta for a decadent meal.