Best Penne alla Vodka
Penne alla Vodka is a creamy Italian-American pasta dish with a tomato-based sauce.Garlic and shallots create a fragrant and savory foundation.Tomato paste and crushed tomatoes provide rich, concentrated flavor.Vodka contributes to the traditional sauce's flavor profile.Heavy cream and Parmesan cheese create a smooth, luxurious texture.Fresh basil and extra cheese make the perfect finishing touches.
Ingredients
For the Pasta
- 450 g penne pasta
- Water for boiling
- 1 tablespoon salt for the pasta water, adjusted to taste
For the Vodka Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 3–4 garlic cloves, minced
- ½ teaspoon red pepper flakes, or to taste
- ⅓ cup tomato paste
- 1 can crushed tomatoes, approximately 400 g
- ½ cup vodka
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- ½ teaspoon dried oregano
- Salt, to taste
- ¼ cup fresh basil leaves, chopped or torn
- Freshly ground black pepper, to taste
Instructions
Boil the Penne Pasta
- Bring a large pot of water to a boil. Add salt, then add the penne pasta.Cook according to the package directions until the pasta is al dente, meaning tender but still slightly firm in the center. Before draining, reserve about one cup of pasta water. Drain the pasta without rinsing it.The starch in the reserved water will help the sauce cling to the pasta and create a smoother finish.
Sauté the Shallots and Garlic
- Place a large skillet over medium heat and add the olive oil and butter.Once the butter melts, add the finely chopped shallot and cook for 3–4 minutes until softened. Add the minced garlic and red pepper flakes, then cook for another 30–60 seconds until fragrant.Avoid browning the garlic too much, as burnt garlic can make the sauce bitter.
Cook the Tomato Paste
- Add the tomato paste to the skillet and stir it into the shallot and garlic mixture.Cook for approximately 3–5 minutes, stirring frequently. The tomato paste should darken slightly and develop a deeper, sweeter aroma.This step is important because cooking the paste helps create a rich tomato flavor and gives the finished sauce its characteristic color.
Add the Vodka
- Reduce the heat slightly and carefully pour the vodka into the skillet. Stir well, scraping up any flavorful bits from the bottom of the pan.Allow the sauce to simmer for about 2–3 minutes, stirring occasionally. This gives the vodka time to reduce and blend with the tomato paste.
Add the Crushed Tomatoes
- Pour the crushed tomatoes into the skillet. Add the oregano, black pepper, and a small amount of salt.Stir until everything is combined. Reduce the heat to low and let the sauce simmer for approximately 8–10 minutes, stirring occasionally.The sauce should become thicker, more aromatic, and well blended. Taste it and adjust the seasoning as needed.
Stir in the Cream
- Lower the heat and slowly pour in the heavy cream while stirring continuously.The sauce will turn a beautiful pink-orange color and develop a smooth, creamy consistency. Let it warm gently for 2–3 minutes without allowing it to boil vigorously.If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
Add Parmesan Cheese
- Stir in the freshly grated Parmesan cheese until it melts into the sauce.Freshly grated cheese is preferable because it generally melts more smoothly than pre-grated varieties. Keep the heat low to help prevent the sauce from becoming grainy.Add the torn basil leaves and taste the sauce again. Adjust the salt, pepper, and red pepper flakes according to your preference.
Toss the Pasta with the Sauce
- Add the drained penne directly to the skillet. Toss thoroughly so that the sauce coats the pasta, including the ridges and hollow centers.Add reserved pasta water one tablespoon at a time until the sauce reaches a silky, glossy consistency. Allow the pasta to cook in the sauce for another 1–2 minutes.Remove the skillet from the heat and let the pasta rest briefly.
Garnish and Serve
- Transfer the Penne alla Vodka to warm serving bowls. Finish with freshly grated Parmesan cheese, chopped basil, and a pinch of red pepper flakes if desired.Serve immediately while the sauce is creamy and the pasta is warm. Garlic bread, a crisp green salad, or roasted vegetables make excellent accompaniments.
Notes
- Cook pasta al dente: Slightly firm pasta holds its shape better when tossed with the hot sauce.
- Reserve pasta water: The starchy water helps emulsify the sauce and improves its consistency.
- Cook the tomato paste thoroughly: This creates a deeper, more concentrated tomato flavor.
- Use freshly grated Parmesan: It provides a smoother texture and a more pronounced cheese flavor.
- Keep the cream at a gentle simmer: Avoid vigorous boiling after adding the cream.
- Adjust the heat: Red pepper flakes add warmth, but you can reduce or omit them for a mild version.
- Taste before adding salt: Parmesan and pasta water may already contribute enough salt.
- Serve promptly: The sauce thickens as it cools, so toss with pasta water immediately before serving if needed.