Although it sounds fancy, Penne Alla Vodka takes only 30 minutes to make!
It’s time for another quick and easy dinner that is so deliciously decadent, your family will think you toiled over a hot stove for hours. You never have to tell them our little secret that it took only 30 minutes to make. How’s that for simplicity?
This is my favorite pasta dish, with its creamy, tomatoey sauce with just the right amount of savory garlic. It is rich, tangy, velvety goodness in a bowl. The vodka deglazes the pan and helps bring out the other flavors in the dish, while the final touch of Parmesan adds the right amount of salty, almost nutty complexity. I recommend buying a good-quality Parmesan block and grating it yourself. The result will be worth it.
Here are a few of my tips for making the perfect alla vodka dish:
- Salt your pasta water generously. If you don’t, no amount of sauce will give the pasta the ideal flavor you want. I learned that the hard way. Television chefs are right—salting the water makes all the difference in the dish’s outcome.
- Cook the pasta until al dente. Any further and you will have mushy pasta. The best way to tell is to take a piece out of the water and taste it. It should be slightly tender with a bit of resistance. I recommend starting to check it at least two minutes before the time stated on the package. Remember, it will continue to cook in the sauce.
- Don’t forget to set aside some of the pasta water before you drain the pasta. That water helps the sauce stick to the pasta, and it is the perfect way to thin a too-thick sauce. I even refrigerate a little to use for leftovers if the sauce has become too thick the next day.
- This recipe also works with gluten-free pasta. You can use any GF penne you like, or even use this sauce with other similar pasta shapes. I love it with lentil pasta.
- Make a dairy-free or vegan version of this dish using your favorite plant-based heavy cream and butter substitutes in similar amounts. I like using coconut heavy cream for its richness. Substitute nutritional yeast for the Parmesan.
Delicious additions to penne alla vodka
My all-time favorite addition to penne alla vodka is tender young peas. Their sweetness complements the savory goodness of this pasta dish. You can use frozen, fresh, or canned peas in this sauce. Fresh peas will cook quickly in the sauce, taking only two to four minutes to become tender-crisp. Frozen peas take about the same time. Canned peas, which are probably my least favorite to add to this recipe (but my favorite for macaroni salad), can be added when you add the pasta to the sauce.
Popular additions like bacon or pancetta can be cooked along with the onion. Prosciutto, which does not require cooking, can be stirred in at the end, after the pasta. Cooked chicken or shrimp can also be added along with the drained pasta. I sometimes add fresh baby spinach with the pasta, as it doesn’t take long to wilt and provides a beautiful color contrast to the dish. In actuality, you can add any cooked vegetables you desire. Roasted eggplant, bell peppers, yellow squash, and zucchini are delicious in this sauce.
How do I store leftovers?
Allow leftover penne alla vodka to cool to room temperature, then refrigerate it in an airtight container for up to 4 days. I don’t recommend freezing this dish because the creamy sauce may break, and the consistency will change upon thawing. Reheat leftovers on the stovetop over low heat, stirring occasionally. If the sauce is too thick, add some leftover pasta water or heavy cream to loosen it.
Serving suggestions
Serve penne alla vodka with this Antipasto Salad Recipe, a Delicious Italian Chopped Salad, or this refreshing Caprese Salad Recipe. Add some garlic bread or breadsticks on the side. Roasted Asparagus And Mushrooms, or Garlic Green Beans, are perfect with this dish. Put out a platter of Italian Wedding Cookies for dessert and watch how quickly everyone cleans their plates.
Penne Alla Vodka
Ingredients
- 8 ounces uncooked penne pasta
- 3 tablespoons butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 3 1/2 tablespoons vodka
- 1/4 cup tomato paste
- 3/4 cup heavy cream
- Salt and black pepper to taste
- Freshly grated Parmesan cheese optional, for garnish
- Fresh basil optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package directions. Drain the pasta, reserving a small cup of pasta water.
- In the meantime, in a large skillet over medium heat, warm the butter. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the vodka and let it simmer for about 30 seconds to reduce slightly.
- Stir in the tomato paste until well combined. Slowly pour in the heavy cream and let the sauce simmer gently for about 4 minutes. Season with salt and black pepper to taste.
- Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
- Transfer the pasta to a serving bowl while hot. Serve immediately. If desired, garnish with a light dusting of freshly grated Parmesan cheese and fresh basil.
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