Penne alla Vodka
Pasta in a creamy tomato sauce infused with vodka and chili flakes.
Details
Ingredients
- 400g penne pasta
- 2 tbsp butter
- 1/2 onion, minced
- 1/2 cup vodka
- 1 can (400g) crushed tomatoes
- 1/2 cup heavy cream
- Pinch of red pepper flakes
- Parmesan cheese
Instructions
- 1
Cook pasta until al dente.
- 2
Sauté onion in butter. Add red pepper flakes.
- 3
Pour in vodka and simmer until reduced by half.
- 4
Add tomatoes and simmer for 10 minutes.
- 5
Stir in cream and heat through.
- 6
Toss pasta with sauce and cheese.
About This Recipe
Penne alla Vodka is a quintessential modern Italian-American classic, a dish that truly defines comfort and sophistication in a single bowl. While its precise origins are debated—with claims from New York and Bologna in the late 1970s and early 80s—it undeniably carved its niche as a beloved pasta staple. What elevates this dish beyond a simple tomato cream sauce is the clever integration of vodka. Far from imparting an alcoholic flavor, the spirit acts as an emulsifier, helping to bind the fats from the cream and butter with the water-based tomato, creating an incredibly smooth, velvety texture. It also helps to unlock and enhance the aromatic compounds of the tomatoes and spices, leading to a richer, more complex flavor profile. Key to its success is a quick but thorough reduction of the vodka, allowing its sharp edges to mellow before the crushed tomatoes and heavy cream are introduced. A gentle simmer ensures the sauce thickens beautifully, coating each al dente penne noodle perfectly. Serve it simply, perhaps with a dusting of extra Parmesan and a fresh basil leaf, or alongside a crisp green salad.
Tips & Tricks
- • To achieve the silkiest sauce, ensure the vodka is almost entirely reduced before adding the crushed tomatoes. This burns off the alcohol's harsh edge, leaving behind a subtle complexity that enhances the other flavors.
- • For an extra layer of savory depth, render 2-3 slices of pancetta or guanciale until crisp before adding the butter and onion. Remove the crisp meat, proceed with the recipe, and crumble it over the finished pasta as a garnish.
- • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or pasta water to loosen the sauce and restore its creamy consistency without making it oily.
- • Serve Penne alla Vodka with a bright, peppery arugula salad dressed simply with lemon vinaigrette to provide a refreshing counterpoint to the rich sauce, and warm crusty bread for soaking up any remaining deliciousness.
Nutrition Facts
Per serving (approximate)