Classic Penne alla Vodka Recipe
Nothing says indulgence like a creamy, boozy pasta dish that pretends to be fancy but is secretly easy. Penne alla Vodka delivers a rich tomato sauce, smooth creaminess, and just enough vodka to make you wonder if you should pour yourself a shot. The alcohol cooks off (mostly), leaving a deep, complex flavor without the hangover. This dish is fast, impressive, and guaranteed to make you feel like an Italian chef—even if your only skill is boiling water. Serve it with garlic bread, a smug smile, and a glass of wine (because why not?).
Classic Penne alla Vodka Recipe
A creamy, rich pasta with a bold tomato-vodka sauce.
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- ½ tsp red pepper flakes
- 1 cup crushed tomatoes
- ¼ cup vodka
- ½ cup heavy cream
- ½ cup grated Parmesan
- 1 tbsp butter
- Salt and pepper to taste
- ¼ cup fresh basil chopped
Instructions
- Boil pasta: Cook penne in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Sauté aromatics: Heat olive oil in a skillet. Add garlic and red pepper flakes, cooking until fragrant.
- Deglaze with vodka: Pour in vodka, let it simmer for a minute to burn off alcohol.
- Add tomatoes: Stir in crushed tomatoes and cook for 10 minutes, stirring occasionally.
- Make it creamy: Lower heat, add heavy cream, and stir until combined.
- Finish the sauce: Toss in butter, Parmesan, and pasta water. Stir until smooth.
- Mix it up: Add cooked penne and toss until coated.
- Garnish and serve: Top with fresh basil and extra Parmesan.
Notes
Nutritional Values (Per Serving)
- Calories: 480
- Total Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
Vitamin & Mineral Content (Per Serving)
- Calcium: 15%
- Iron: 10%
- Vitamin A: 12%
- Potassium: 8%
- Magnesium: 7%
Flavor-Boosting Tips
- Use high-quality vodka for better depth of flavor.
- Add pancetta for a smoky kick.
- Swap Parmesan for Pecorino Romano for extra sharpness.
- Stir in a knob of butter before serving for a silky finish.
