Pasta
Penne alla Vodka
Penne in a blushing tomato and cream sauce with a little vodka and red pepper heat.
- Prep
- 15 mins
- Cook
- 30 mins
- Total
- 45 mins
- Serves
- 6
- Level
- Easy
The vodka helps blend the tomato and cream flavors and gives the sauce a slightly sharp, clean finish. Cook the tomato paste until it darkens for deeper flavor. The alcohol cooks off while the sauce simmers.
Ingredients
Serves 6
Directions
- Boil the penne in well-salted water until al dente. Reserve 3/4 cup pasta water and drain.
- Heat the oil and butter in a large deep skillet over medium heat. Cook the onion 5 minutes until soft, then add the garlic for 30 seconds.
- Stir in the tomato paste and cook 2 minutes until it darkens to a brick red.
- Pour in the vodka and simmer 2 to 3 minutes until nearly evaporated.
- Add the tomatoes, pepper flakes and salt. Simmer 12 to 15 minutes until thickened.
- Stir in the cream and Parmesan, then the penne and 1/2 cup pasta water. Toss 1 to 2 minutes, adding more water as needed. Top with basil.
Tips and make-ahead notes
- Traditional Parmesan is made with animal rennet; for a strictly vegetarian dish, use a cheese labeled vegetarian.
- The sauce can be made 3 days ahead; reheat before adding the pasta.
- Use a splash of chicken or vegetable broth in place of vodka if you prefer; the flavor will be milder.
Nutrition per serving
- Calories
- 570
- Carbohydrates
- 79g
- Protein
- 16g
- Fat
- 19g
- Fiber
- 5g
- Sodium
- 690mg
Estimated. Values change with brands, portion sizes and substitutions.
