Penne alla Vodka with Cream Sauce
Penne alla vodka is a creamy tomato pasta where vodka adds subtle floral depth without tasting boozy. The signature move is cooking off tomato paste before adding cream, which lifts flavor and reduces sourness.
Penne alla vodka is a creamy tomato pasta where vodka adds subtle floral depth without tasting boozy. The signature move is cooking off tomato paste before adding cream, which lifts flavor and reduces sourness.
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Sauté garlic and onion, cook off tomato paste, simmer with cream, vodka, chilli flakes, S&P 3 min, stir in parmesan at end. Toss with pasta and 1/2 cup pasta water, eat!
Cook pasta - Bring a large pot of water to the boil with the pasta salt. Cook pasta per the packet directions until al dente. (Meanwhile cook the sauce)
⭐️ Reserve pasta water - Just before draining, give the pasta a big stir to agitate the starch then scoop out a cup of the water. Then drain the pasta.
Sauté - Heat the oil in a large pot or non-stick pan over medium high heat. Cook the onion and garlic for 1 1/2 minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in colour (lower heat if catching on base).
Make sauce - Add the cream, stir well to dissolve the tomato paste. Then add the chilli flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat until the pasta is ready.
Toss! Add the pasta and 1/2 cup of the pasta cooking water. Over medium heat on the stove, stir for 1 - 1 1/2 minutes until all the pasta is nicely coated with the rust coloured sauce, using extra pasta cooking water to loosen if needed.
Serve immediately in warmed pasta bowls* with a dusting of extra parmesan and pinch of parsley. Add a side of garlic bread and big Italian Salad, then finish with Tiramisu for a classic trattoria meal at home!
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of pasta water to restore sauce consistency.
Yes. Substitute 1/3 cup vodka with 1/3 cup chicken stock or broth for an alcohol-free version with the same cooking time and results.
Cooking paste for 2 minutes until it darkens concentrates and caramelizes it, deepening flavor and reducing the raw tomato sourness that regular paste can have.
Use extra pasta cooking water to loosen. The starch in pasta water helps the sauce cling to the pasta while thinning it to the right consistency.
Yes. Double-concentrate paste tastes richer, so start with less (around 1/4 cup) and adjust. Regular tomato puree works but may need the full amount.
Yes. Double all ingredients for 4 servings, keeping the sauté time (1 1/2 min for onion-garlic, 2 min for paste, 3 min simmer) the same.
