Creamy Penne alla Vodka
A creamy, flavorful penne pasta dish with a rich tomato-vodka sauce, smoothened with heavy cream and Parmesan, finished with fresh basil for an aromatic touch. Perfect for quick weeknight dinners or cozy gatherings.
Equipment
- 1 large high-sided skillet
- 1 large pot (for boiling pasta)
- 1 wooden spoon or potato masher
- 1 blender or immersion blender
- 1 microplane or fine grater
Ingredients
- 2 ounces grated Parmesan cheese about 1/2 cup, plus extra for garnish
- 1 medium yellow onion finely chopped (about 1 1/2 cups)
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1/3 cup concentrated tomato paste from a tube
- 1/4 teaspoon crushed red pepper flakes plus more for serving
- 1 28-ounce can whole peeled tomatoes
- 1/2 cup vodka
- 3/4 teaspoon kosher salt plus additional as needed
- 1 pound dried penne rigate pasta
- 4 sprigs fresh basil leaves picked and sliced thinly
- 1/2 cup heavy cream
- Freshly ground black pepper to taste
Instructions
- Prepare Pasta Water and Ingredients: Bring a large pot filled with heavily salted water to a rolling boil. While waiting, finely chop the onion and mince the garlic cloves. Grate the Parmesan cheese if using a block.
- Sauté Aromatics: Heat the olive oil in a deep skillet over medium-high heat until shimmering. Add the chopped onion and minced garlic and cook, stirring occasionally, until they become translucent and just start to turn golden, about 4 minutes.
- Toast Tomato Paste and Spices: Stir in the tomato paste and red pepper flakes. Cook the mixture, stirring frequently, until the paste darkens slightly and releases a rich aroma, about 2 minutes. This step intensifies the sauce’s flavor.
- Add Tomatoes and Vodka: Pour in the whole peeled tomatoes with their juices and the vodka. Use a wooden spoon or potato masher to break down the tomatoes into smaller chunks. Stir in the kosher salt, then bring the sauce to a gentle simmer.
- Simmer Sauce to Thicken: Reduce heat to medium-low and let the sauce cook uncovered for about 15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
- Cook Pasta Al Dente: Add the penne pasta to the boiling water and cook according to package instructions (usually 9-11 minutes) until just tender but still firm. Reserve one cup of pasta water before draining the pasta.
- Blend Sauce Until Smooth: Transfer the sauce to a blender and blend for 30 seconds to 1 minute until smooth and creamy. Alternatively, use an immersion blender directly in the skillet. After blending, stir in the heavy cream with several short pulses or gentle stirring until combined.
- Combine Pasta and Sauce: Return the sauce to the skillet over medium-high heat. Add the cooked penne, grated Parmesan, and 1/2 cup of the reserved pasta water. Toss constantly for about 4 minutes to evenly coat the pasta, adding more pasta water a tablespoon at a time if the sauce seems too thick.
- Final Seasoning and Garnish: Turn off the heat and taste the pasta. Adjust seasoning with extra kosher salt and freshly ground black pepper if needed. Serve topped with sliced fresh basil, additional grated Parmesan, and a sprinkle of red pepper flakes for a little heat if desired.
Notes
- Tomato Paste Tip: Using double-concentrated tomato paste adds depth to the sauce, so don’t skip to ensure richness.
- Vodka Choice: Use a neutral vodka to enhance flavor without adding harshness. The alcohol cooks off, leaving a subtle complexity.
- Pasta Water Magic: Reserved pasta water contains starch that helps the sauce cling to the pasta, creating a smooth, silky texture. Add gradually to get your desired consistency.
- Blending Options: An immersion blender simplifies cleanup and blending directly in the pan, but a countertop blender works perfectly too.
- Make-Ahead: The sauce can be made ahead and refrigerated for up to 2 days. Reheat gently and add cream right before serving for best results.