Penne alla Vodka
The best homemade penne alla vodka recipe is this quick & easy 30-minute meal. The Italian classic pasta is a family favorite dinner.
Equipment
- large skillet with deep sides 12-15"
- large pasta pot
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 small onion diced small
- 6 cloves garlic minced
- 6 ounces tomato paste
- ½ teaspoon red pepper flakes
- ½ cup vodka
- 1 cup heavy cream
- ½ cup starchy pasta water
- 6 ounces parmesan cheese finely shredded or grated
- 6 leaves fresh basil hand torn
Instructions
- Bring a large pot of salted water to boil over high heat. Once the water is boiling, add the penne to cook. Stir so they do not stick - reduce the heat to medium. Start the sauce immediately while cooking this pasta until al dente - 11-13 minutes.1 pound penne pasta
- In a large skillet, warm 1 tablespoon of olive oil over medium-low heat. Add the garlic and onion, stir and cook for 3 minutes or until soft.2 tablespoons olive oil, 1 small onion, 6 cloves garlic
- Add the tomato paste & crushed red pepper flakes to the skillet. Continue to cook, stir often, until the paste starts to deepen in color - 5 minutes.6 ounces tomato paste, ½ teaspoon red pepper flakes
- Add the vodka to the pan to deglaze - stir to remove any bits that are at the bottom of the pan. Reduce heat to low.½ cup vodka
- Remove some of the pasta water from the penne while it cooks - use a heat-proof medium-sized glass measuring cup to scoop out ½ cup of starchy hot water.Add the heavy cream to the starchy water in the measuring cup. Stir to bring them together. This creates a creamy combination that wont separate, curdle, or break apart once heated in the pan. - DO NOT SKIP THIS STEP½ cup starchy pasta water, 1 cup heavy cream
- Add the cream mixture to the pan and stir to combine.
- Once the pasta is ready, DO NOT strain through a colander. Turn the heat off the pasta pot. Using a slotted spoon, remove the cooked penne pasta and add to the pan with the sauce. Any residual pasta water along for the ride is just fine.
- Add half of the parmesan cheese to the sauce and pasta, stir and notice the pasta sauce will start to thicken.If you wish to have a thinner sauce add in a tablespoon more of starchy pasta water until the desired consistency is reached.6 ounces parmesan cheese
- Turn the heat off the skillet and top with fresh basil & remaining parmesan cheese.Scoop into individual pasta bowls or plates. Enjoy immediately while fresh & hot.6 leaves fresh basil
Notes
TOP TIPS:
- Do not overcook the pasta or strain in a colander (save the pasta water!)
- Do not substitute the heavy cream for other lower fat or non-dairy products.
- Make sure to follow the steps in the sauce making process exactly as written for the best silky results.
- Store leftovers in the refrigerator for up to 5 days. I do not recommend freezing since cream sauces do not do well once frozen.
- To reheat, heat up in a skillet on medium heat & add a splash of cream to bring it back to the best consistency.
- Substitute other short tube pasta such as mostaccioli, rigatoni, or ziti.
- Spicy: double the amount of red pepper flakes.
- Gluten-Free; use your favorite gluten-free, rice, or chickpea pasta and do not overcook it.
- Vegetarian - omit the parmesan cheese or use a vegan variety.
Nutrition
Calories: 647kcalCarbohydrates: 66gProtein: 23gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 64mgSodium: 697mgPotassium: 554mgFiber: 4gSugar: 7gVitamin A: 1313IUVitamin C: 8mgCalcium: 398mgIron: 2mg
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