Description
Penne Alla Vodka is a creamy, tangy Italian-American pasta dish featuring a luscious tomato and vodka sauce, enriched with butter, shallots, garlic, and Parmesan cheese. This comforting recipe brings together tender penne pasta coated in a velvety blend of tomato paste, cream, and a hint of crushed red pepper for a subtle kick, garnished with fresh basil for aromatic freshness.
Ingredients
Scale
Sauce Ingredients
- 3 Tbsp. unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup tomato paste
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. vodka
- Kosher salt, to taste
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan, divided, plus more for serving
Pasta
- 1 lb. tubed pasta (penne or rigatoni)
Garnish
- Fresh basil leaves, for serving
Instructions
- Melt Butter and Cook Aromatics: In a large skillet over medium heat, melt the butter. Add the finely chopped shallot and garlic, cooking them while stirring frequently until softened and fragrant, about 4 to 5 minutes.
- Add Tomato Paste and Red Pepper Flakes: Stir in the tomato paste and crushed red pepper flakes. Continue cooking and stirring frequently until the tomato paste fully coats the shallots and garlic and begins to darken in color, approximately 5 minutes.
- Incorporate Vodka: Pour in the vodka and stir well to combine, scraping any browned bits from the bottom of the skillet. Then remove the skillet from heat to let the alcohol cook off.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta of choice and cook, stirring occasionally, until al dente according to package instructions. Drain the pasta, reserving 2 cups of the pasta cooking water.
- Finish the Sauce and Combine: Return the vodka sauce to medium heat. Add the heavy cream and 1/4 cup of the reserved pasta water, stirring to combine. Mix in half of the Parmesan cheese until melted and the sauce is creamy. Remove from heat, then add the drained pasta to the sauce. Fold in the remaining Parmesan cheese, adding extra pasta water by the tablespoon if the sauce appears too dry. Adjust seasoning with kosher salt if necessary.
- Serve: Divide the creamy penne alla vodka among serving bowls. Top each portion with additional Parmesan cheese and fresh basil leaves for garnish. Serve immediately while warm.
Notes
- You can substitute rigatoni or another tubed pasta for penne.
- The vodka helps release flavors from the tomato paste, but most of the alcohol cooks off during preparation.
- If you prefer a spicier dish, increase the crushed red pepper flakes slightly.
- Reserve pasta water to adjust sauce consistency and ensure a silky texture that clings to the pasta.
- Use freshly grated Parmesan for the best flavor and melting quality.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 80 mg
