Penne alla Vodka Recipe
This is a restaurant classic that comes together in the time it takes to boil pasta. The process is about building a quick but flavorful sauce. The vodka isn’t for getting drunk; it acts as an emulsifier, allowing the acidic tomatoes and the fat from the cream to combine into a smooth, cohesive sauce that won’t break.
Ingredients
- 1 pound penne rigate
- Diamond Crystal kosher salt
- 1/4 cup olive oil
- 1 small yellow onion, finely chopped (~1 cup)
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup vodka
- 2 tbsp tomato paste
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/4 cup chopped fresh basil
Build the Sauce Base
Get a large pot of water on to boil for the pasta.
While the water heats, start the sauce. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant.
Deglaze and Simmer
Pour the vodka into the pot to deglaze, scraping up any browned bits from the bottom. Let it bubble and reduce by about half; you’ll notice the sharp alcohol smell will cook off.
Stir in the tomato paste and cook for a minute, then add the crushed tomatoes. Season with about 1 1/2 tsp of kosher salt. Bring the sauce to a simmer and let it cook while you prepare the pasta.
Cook the Pasta
Once your water is at a rolling boil, add a generous amount of salt and the penne. Cook until it is very al dente, about 2 minutes less than the package directions. Before you drain it, reserve at least 1 cup of the starchy pasta water.
Finish the Sauce
Reduce the heat under the sauce to low. Slowly pour in the heavy cream and stir until combined.
Add the drained pasta directly to the pot with the sauce, along with 1/2 cup of the reserved pasta water. Stir everything together, letting the pasta finish cooking in the sauce for a minute or two. The starch from the pasta water will help the sauce cling to the penne.
Remove the pot from the heat. Add the unsalted butter and the Parmesan cheese, stirring until the butter is melted and the cheese has created a creamy, emulsified sauce. If the sauce is too thick, add another splash of pasta water.
Stir in the fresh basil, taste, and adjust for salt if needed. Serve immediately.
Penne alla Vodka
Ingredients
- 1 pound penne rigate
- Diamond Crystal kosher salt
- 1/4 cup olive oil
- 1 small yellow onion ~1 cup, finely chopped
- 4 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1/2 cup vodka
- 2 tbsp tomato paste
- 1 can crushed San Marzano tomatoes 28-ounce
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/4 cup chopped fresh basil
Method
- Bring large pot of water to boil.
- Heat olive oil in Dutch oven over medium heat, cook onion until soft, 5-7 minutes.
- Add garlic and red pepper flakes, cook 1 minute.
- Add vodka, reduce by half.
- Stir in tomato paste, cook 1 minute.
- Add crushed tomatoes and 1 1/2 tsp salt, simmer.
- Cook penne 2 minutes less than package directions, reserve 1 cup pasta water.
- Reduce sauce heat to low, stir in heavy cream.
- Add drained pasta and 1/2 cup pasta water to sauce, cook 1-2 minutes.
- Off heat, stir in butter and Parmesan until melted and creamy.
- Add basil, adjust salt, serve immediately.
