Description
This classic Penne alla Vodka recipe combines tender penne pasta with a creamy vodka-infused tomato sauce, enriched by sautéed onions, garlic, and a touch of butter and olive oil. It’s a rich yet simple Italian favorite perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Pasta
- 8 ounces uncooked penne pasta
Sauce
- 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
- 3/4 cup heavy whipping cream
- Salt, to taste
- Black pepper, to taste
Garnish (optional)
- Fresh basil, thinly sliced
- Freshly grated parmesan cheese
Instructions
- Cook the Pasta: Boil a generously salted pot of water and cook the penne pasta according to package directions until al dente. Drain and set aside.
- Sauté Onions: While the pasta cooks, heat olive oil and butter in a skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and lightly browned.
- Add Garlic: Stir in the minced garlic and cook for approximately 30 seconds until fragrant but not burnt.
- Deglaze with Vodka: Pour in the vodka and allow the sauce to bubble for about 30 seconds to cook off the alcohol and infuse the flavor.
- Add Tomato Paste: Incorporate the tomato paste, stirring until the mixture is smooth and well combined.
- Stir in Cream: Reduce the heat to medium-low and stir in the heavy cream. Warm the sauce gently, allowing it to thicken for a couple of minutes. If desired, cook longer to achieve a thicker consistency.
- Season and Combine: Season the sauce with salt and pepper to taste. If using, stir in fresh basil. Toss the drained pasta into the sauce, adding a splash of hot pasta water if needed to loosen the sauce.
- Serve: Plate the penne alla vodka and garnish with freshly grated parmesan cheese, if desired. Serve immediately for best flavor and texture.
Notes
- Use good quality vodka for best flavor; the alcohol cooks off but the flavor remains.
- Tomato paste can be substituted with canned tomato sauce for a thinner sauce.
- If the sauce becomes too thick, thin it with reserved pasta water gradually to maintain the creamy texture.
- Fresh basil adds brightness but is optional based on preference.
- To make it vegetarian, ensure the parmesan cheese is vegetarian-friendly or omit it.
