Silky Homemade Penne alla Vodka

Silky Homemade Penne alla Vodka

This restaurant-quality penne alla vodka delivers the perfect balance of tangy tomatoes, smooth cream, and aromatic vodka in every bite. With its silky sauce that clings beautifully to each piece of pasta, this dish transforms simple ingredients into an elegant meal that's surprisingly easy to make at home.

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Course: Main Course

Cuisine: Italian

Keyword: Pasta

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 485kcal

Equipment

Stockpot

Food Processor

Skillet

Ingredients

Salt for pasta water
1 35 ounce can Italian plum tomatoes, with liquid
1 lb penne pasta
1/4 cup extra virgin olive oil
10 cloves garlic peeled
Crushed hot red pepper to taste
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil optional, for finishing
2-3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano cheese plus extra for serving

Instructions

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Pour tomatoes and their liquid into a food processor. Using quick on/off pulses, process until finely chopped (avoid over-processing to prevent turning pink).
Add penne to boiling water and cook semi-covered, stirring occasionally, for 8-10 minutes until al dente.
Meanwhile, heat olive oil in a large skillet over medium heat. Whack garlic cloves with the side of a knife and add to hot oil.
Cook garlic, shaking skillet, until lightly browned, about 3 minutes.
Carefully slide chopped tomatoes into the skillet. Bring to a boil, season with salt and crushed red pepper, and boil for 2 minutes.
Pour in vodka, reduce heat to a lively simmer, and cook until pasta is ready.
Just before pasta is done, remove garlic cloves from sauce and pour in cream. Add butter or oil if using, swirling to incorporate.
Transfer pasta directly to sauce using a wire skimmer, or drain pasta and return to pot with sauce.
Bring sauce and pasta to a boil, stirring to coat. Check seasoning and adjust as needed.
Sprinkle parsley over pasta and boil until sauce clings to pasta.
Remove from heat, add 3/4 cup cheese, and toss. Serve immediately with additional cheese.

Notes

Use high-quality canned San Marzano tomatoes for the best flavor

Don't skip the vodka - it adds depth and helps marry the tomato and cream flavors

Pasta water starch helps bind the sauce, so don't rinse the pasta after cooking

The sauce can be made ahead and refrigerated for up to 3 days; reheat gently before tossing with fresh pasta

For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich

Fresh basil can be substituted for parsley if preferred

Always finish with freshly grated Parmigiano-Reggiano rather than pre-shredded cheese for better melting and flavor

Nutrition