Description
This creamy and flavorful Penne alla Vodka features perfectly cooked penne pasta tossed in a rich vodka tomato cream sauce infused with garlic, onion, and fresh basil, topped with freshly grated parmesan cheese. An easy yet elegant Italian-inspired dish that’s perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces uncooked penne pasta
Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion, chopped finely
- 1 clove garlic, minced
- 1/4 cup vodka
- 1/4 cup tomato paste
- 3/4 cup heavy cream (whipping cream)
- Salt and pepper to taste
- Fresh basil, sliced thin (optional, to taste)
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook Pasta: Boil a generously salted pot of water. Add penne pasta and cook al dente according to package directions, usually about 11 minutes. Drain and set aside, reserving a splash of pasta water.
- Sauté Onion: Meanwhile, heat olive oil and butter in a skillet over medium heat. Add finely chopped onion and sauté for about 5 minutes until softened or lightly browned.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add Vodka: Pour in the vodka and let the sauce bubble for about 30 seconds to cook off the alcohol.
- Incorporate Tomato Paste: Stir in the tomato paste until the mixture is smooth and well combined.
- Add Cream: Stir in the heavy cream and reduce heat to medium-low. Let the sauce warm through and thicken for a couple of minutes. You may cook it a bit longer if you prefer a thicker sauce.
- Season Sauce: Season with salt and pepper to taste. If using, stir in fresh sliced basil for added flavor.
- Toss Pasta and Serve: Toss the drained pasta with the sauce. If needed, thin the sauce with a splash of hot reserved pasta water to achieve the desired consistency. Serve immediately topped with freshly grated parmesan cheese if desired.
Notes
- Do not substitute heavy cream with milk or half-and-half as it may cause the sauce to curdle and lose thickness.
- Use a good quality tomato paste, preferably the kind sold in tubes like DeLallo or Mutti, for the best flavor.
- The recipe yields 4 reasonably sized servings. Consider doubling if feeding larger appetites or serving without side dishes.
- Any skillet works fine, but a 10.25″ Le Creuset skillet was used in this recipe.
- Pair this rich pasta dish with a light salad to balance the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg
