Go Back
Penne Alla Vodka
Pin Print

Penne alla Vodka

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.

Notes

Add more pasta water if sauce is too thick.