Description
This penne alla vodka delivers a silky tomato cream sauce that clings to every ridge of perfectly cooked pasta in just 30 minutes. The blush-pink sauce strikes the perfect balance between rich and bright, with sweetness from San Marzano tomatoes, gentle heat from red pepper flakes, and a subtle complexity that the vodka brings out. If you enjoy quick pasta dinners, you might also like this Cacio E Pepe Recipe that comes together even faster.
Ingredients
- 1 pound penne rigate pasta
- 2 tablespoons kosher salt for pasta water
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) San Marzano tomatoes, crushed by hand
- 1/2 cup vodka
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of water to a rolling boil and add 2 tablespoons of kosher salt. Cook the penne according to package directions until al dente, about 1 minute less than suggested. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam.
- Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned.
- Pour in the crushed San Marzano tomatoes, stirring to combine. Let the sauce simmer for 8-10 minutes until it reduces slightly and deepens in color.
- Carefully add the vodka to the pan. The sauce will bubble vigorously. Let it simmer for 3-4 minutes until the alcohol cooks off completely and the raw alcohol smell disappears.
- Reduce the heat to low and stir in the heavy cream until the sauce turns a uniform blush-pink color. Season with salt and pepper and simmer for another 2-3 minutes until slightly thickened.
- Add the drained pasta directly to the sauce along with the Parmesan cheese. Toss everything together over low heat, adding splashes of reserved pasta water as needed until the sauce coats every piece of penne.
- Taste and adjust seasoning if needed. Serve immediately topped with additional Parmesan and fresh basil leaves.
Notes
- The vodka brand doesn’t matter since the alcohol cooks off completely, but it helps release flavor compounds in the tomatoes that water or wine cannot.
- San Marzano tomatoes are worth seeking out for their sweeter, less acidic flavor, but any quality canned whole tomatoes will work.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be slightly thinner.
- Add cooked pancetta or crispy bacon for a heartier variation.
Nutrition
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