This Penne alla Vodka recipe is a rich and creamy pasta dish made with a combination of vodka, tomato paste, and heavy cream. Perfect for a quick weeknight dinner or special occasion, this easy-to-make dish combines bold flavors and smooth textures that will impress your guests. Paired with al dente penne pasta, the sauce is cooked to perfection, creating a delicious, satisfying meal. Ready in just 30 minutes, this recipe is a great choice for anyone craving a hearty Italian-inspired dish. Top with fresh basil and parmesan cheese for an added touch of flavor.
Ingredients
- 8 ounces uncooked penne pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup vodka
- 1/4 cup tomato paste (see note below)
- 3/4 cup heavy cream
- Salt and pepper to taste
- Fresh basil, thinly sliced (optional, to taste)
- Freshly grated Parmesan cheese (optional, to taste)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of generously salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Reserve a small amount of pasta water before draining, then set the pasta aside.
Step 2: Sauté the Aromatics 2. Heat olive oil and butter in a skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and lightly golden. 3. Add the minced garlic and cook for about 30 seconds, stirring constantly to prevent burning.
Step 3: Build the Sauce 4. Pour in the vodka and let it bubble for about 30 seconds to cook off the alcohol. 5. Add the tomato paste and stir until the mixture is smooth and fully combined. 6. Lower the heat to medium-low and slowly stir in the heavy cream. Allow the sauce to warm through and thicken, stirring occasionally. This process should take about 2-3 minutes, but you can cook it slightly longer if you prefer a thicker sauce.
Step 4: Combine and Serve 7. Season the sauce with salt and pepper to taste. Stir in the fresh basil if using. 8. Toss the cooked penne pasta in the sauce until evenly coated. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. 9. Serve immediately, topped with freshly grated Parmesan cheese if desired.
Why You’ll Love This Recipe
- Creamy and Flavorful: The combination of tomato paste, heavy cream, and vodka creates a rich and velvety sauce.
- Quick and Easy: This dish comes together in about 30 minutes, making it perfect for busy weeknights.
- Elegant Yet Simple: A restaurant-quality meal you can make with pantry staples.
- Customizable: Adjust the ingredients to suit your taste or dietary needs.
Tips
- Perfect Pasta: Always salt your pasta water generously for the best flavor.
- Thinning the Sauce: Reserve some pasta water to adjust the sauce’s consistency if needed.
- Don’t Overcook the Cream: Keep the heat low when adding the cream to prevent curdling.
- Fresh is Best: Use fresh Parmesan and basil for an extra layer of flavor.
Variations and Substitutions
- Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- No Vodka: Replace vodka with an equal amount of chicken or vegetable broth for an alcohol-free version.
- Extra Protein: Add cooked chicken, shrimp, or Italian sausage for a heartier meal.
- Vegetables: Stir in spinach, mushrooms, or peas for added nutrition.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Reheat gently and toss with freshly cooked pasta before serving.
What can I use instead of heavy cream?
Half-and-half or coconut cream can be used, but the sauce may be slightly less rich.
Can I freeze the sauce?
Yes, the sauce can be frozen in an airtight container for up to 2 months. Thaw and reheat gently, adding a splash of cream or milk if needed.
Serving Suggestions
- Pair with a crisp green salad or garlic bread for a complete meal.
- Serve with a glass of dry white wine or sparkling water with lemon.
- Garnish with extra basil or a drizzle of olive oil for a touch of elegance.
Suggestions for Presentation
- Serve in a shallow pasta bowl for a sophisticated look.
- Top with a generous sprinkle of grated Parmesan and freshly cracked black pepper.
- Add a sprig of basil for a pop of color and freshness.
Penne alla Vodka Recipe
4
servings5
minutes15
minutesIngredients
8 ounces uncooked penne pasta
1 tablespoon olive oil
2 tablespoons butter
1/2 small onion, finely chopped
1 clove garlic, minced
1/4 cup vodka
1/4 cup tomato paste (see note below)
3/4 cup heavy cream
Salt and pepper to taste
Fresh basil, thinly sliced (optional, to taste)
Freshly grated Parmesan cheese (optional, to taste)
Directions
- Step 1: Cook the Pasta
- Bring a large pot of generously salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Reserve a small amount of pasta water before draining, then set the pasta aside.
- Step 2: Sauté the Aromatics
- Heat olive oil and butter in a skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and lightly golden.
- Add the minced garlic and cook for about 30 seconds, stirring constantly to prevent burning.
- Step 3: Build the Sauce
- Pour in the vodka and let it bubble for about 30 seconds to cook off the alcohol.
- Add the tomato paste and stir until the mixture is smooth and fully combined.
- Lower the heat to medium-low and slowly stir in the heavy cream. Allow the sauce to warm through and thicken, stirring occasionally. This process should take about 2-3 minutes, but you can cook it slightly longer if you prefer a thicker sauce.
- Step 4: Combine and Serve
- Season the sauce with salt and pepper to taste. Stir in the fresh basil if using.
- Toss the cooked penne pasta in the sauce until evenly coated. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Serve immediately, topped with freshly grated Parmesan cheese if desired.
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