Penne alla Vodka 🍝

Penne alla Vodka 🍝

Experience the Creamy Indulgence of Penne alla Vodka 🍝

A retro classic from Italian‑American kitchens, Penne alla Vodka is beloved for its velvety tomato‑cream sauce with a gentle heat and subtle depth from vodka. The secret is balance: reduce the vodka so the alcohol cooks off, bloom the chili in oil, and finish with butter and cheese for a glossy, clinging sauce.

History & cultural background

Penne alla Vodka’s precise origin is debated—some trace it to New York’s Italian‑American scene, others to Rome in the 1980s. What’s certain is its enduring appeal: a silky, coral‑colored sauce that feels both nostalgic and modern.

Ingredients for 2 people

  • 1/2 lb (225 g) penne 🍝
  • 2 tbsp olive oil đź«’
  • 1/2 cup onion, finely chopped 🧅
  • 2 cloves garlic, minced 🧄
  • 1/2 cup smooth tomato sauce or passata 🍅
  • 1/4 cup vodka 🍸
  • 1/2 cup heavy cream 🥛
  • 1/4 tsp red pepper flakes 🌶️
  • Salt & freshly ground black pepper 🧂
  • Fresh basil, for garnish 🌿
  • Grated Parmesan, for serving 🧀

Step-by-step Instructions

  1. Cook the pasta (8–10 minutes)
  • Boil in well-salted water until al dente. Reserve 3/4 cup pasta water; drain.
  1. Build the flavor base (5–6 minutes)
  • In a skillet over medium heat, warm olive oil. Add onion with a pinch of salt; cook 3–4 minutes until translucent and tender. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant.
  1. Add tomato and vodka (5 minutes)
  • Stir in tomato sauce and vodka. Simmer 3–4 minutes, stirring, until the alcohol aroma mellows and the sauce slightly thickens.
  1. Make it silky (2–3 minutes)
  • Lower heat and stir in the cream. Season with salt and pepper. Simmer gently until the sauce coats the back of a spoon. Add splashes of pasta water to loosen as needed.
  1. Toss and finish (1–2 minutes)
  • Add drained penne and toss over low heat 1 minute so the pasta absorbs the sauce. Off heat, stir in a knob of butter and a small handful of Parmesan for extra gloss.
  • Plate and garnish with torn basil and more Parmesan.

Variations & serving ideas

  • Pancetta pros: Render 75 g diced pancetta at the start; sautĂ© onions in the drippings for a smoky note.
  • Tomato upgrade: Use crushed San Marzano tomatoes for more body; simmer a few extra minutes.
  • Spice play: Add a pinch of smoked chili or swap flakes for Calabrian chili paste.
  • Serve with a crisp green salad and garlicky bread. A light Pinot Grigio pairs beautifully.

Chef tips & storage đź’ˇ

  • Balance is key: If the sauce tastes sharp, simmer another minute; if too heavy, brighten with an extra splash of vodka simmered briefly or a squeeze of lemon.
  • Don’t over-reduce cream: Gentle heat keeps it silky and prevents splitting.
  • Reserve pasta water: Its starch helps emulsify the sauce so it clings.
  • Storage: Refrigerate up to 3 days. Reheat gently with a splash of water or cream to revive the sauce.

Fun facts 🧠

  • Vodka doesn’t add vodka flavor—it helps extract and carry tomato aromatics, smoothing the sauce.
  • The sauce’s signature color comes from the marriage of tomato and cream—aim for a warm, salmon hue.

FAQ âť“

  • Does the vodka matter? Use a neutral, mid‑shelf vodka; expensive bottles won’t make a noticeable difference here.
  • Can I make it without vodka? Yes—skip it and add a touch more chili and a squeeze of lemon for brightness.
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