Penne alla vodka
Creamy penne alla vodka with a silky blush-pink tomato cream sauce, a splash of vodka and Parmesan. A restaurant favorite in about 30 minutes.
33% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 645
- Protein
- 19 g
- Per serving
- $2.05
Why this recipe works
Penne alla vodka is the Italian-American classic everyone orders: penne in a rosy tomato cream sauce that's rich but not heavy. It's built on pantry staples (tomato paste, cream and Parmesan) and comes together while the pasta boils.
- Cooking the tomato paste in butter until it darkens to brick red caramelizes its sugars and gives the sauce depth in minutes.
- The vodka brings out flavors in the tomato that water and fat alone can't, and simmering it for a minute takes off the raw alcohol bite.
- Starchy pasta water helps the cream, cheese and tomato bind into a glossy sauce that coats every tube.
Ingredients
To serve
You will need
- Large pot
- 12-inch deep skillet or sauté pan
Method
Tap a step number to mark it done.
Boil the pasta
Cook the penne in well-salted boiling water until just short of al dente, about 1 minute less than the package says. Save 1 cup of pasta water, then drain.
Cook the aromatics
Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook until soft, 3 minutes, then add the garlic and pepper flakes for 30 seconds.
Caramelize the paste
Add the tomato paste and cook, stirring often, until it darkens to a deep brick red and starts to stick, 3 to 4 minutes.
Add vodka and cream
Pour in the vodka and simmer for 1 minute, scraping the pan. Stir in the cream and salt and simmer until smooth and slightly thickened, 2 minutes.
Toss
Add the penne, the Parmesan and ½ cup of pasta water and toss over low heat for 1 to 2 minutes, until the sauce is glossy and clings to the pasta. Add more pasta water if it's thick. Serve with basil and more Parmesan.
Techniques in this recipe
Dark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- Don't rush the tomato paste. The color change from bright red to rusty brick red is where the flavor comes from.
- Add a pound of browned Italian sausage or sliced cooked chicken to make it heartier.
- Parmesan is traditionally made with animal rennet; choose a vegetarian Parmesan-style cheese if that matters.
Nutrition per serving
645 calories
$2.05 estimated cost per serving
Where the calories come from
| Protein | 12% of calories | 19 g |
|---|---|---|
| Carbs | 48% of calories | 76 g |
| Fat | 40% of calories | 28 g |
| Fiber | 4 g | |
| Sodium | 560 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you make penne alla vodka without vodka?
Yes. Leave it out and add a little extra pasta water and a squeeze of lemon juice for brightness. The sauce will still be creamy and delicious.
Does the alcohol cook off in vodka sauce?
Most of it evaporates during simmering, though a small amount can remain. Leave the vodka out if you're serving children or anyone avoiding alcohol.
Is vodka sauce vegetarian?
The sauce is meat-free, but traditional Parmesan uses animal rennet. Use a vegetarian hard cheese to make it strictly vegetarian.
