Penne alla Vodka Recipe

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Onion (peeled and finely diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato Paste (regular tomato paste)
• 0.5 cup Vodka (good quality, 80 proof)
• 28 ounces Canned Whole Tomatoes (crush by hand or with spatula)
• 1 teaspoon Salt (plus extra for pasta water)
• 0.25 teaspoon Red Pepper Flakes (adjust to heat preference)
• 1 cup Whipping Cream (heavy cream works as well)
• 0.75 cup Parmesan Cheese (freshly grated)
• 12 ounces Penne Pasta (dry, preferably bronze‑extruded)
• 2 tablespoons Fresh Parsley (chopped for garnish)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, and measure out all remaining ingredients.

   Time: PT5M

2. Sauté Onion

   Heat the Dutch oven over medium heat, add olive oil, then sauté the diced onion until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add Garlic & Tomato Paste

   Add minced garlic and tomato paste to the onions, cooking for another 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

4. Deglaze with Vodka

   Pour in the vodka and let it simmer, stirring, until the alcohol evaporates (about 2 minutes).

   Time: PT2M

   Temperature: medium

5. Add Tomatoes & Seasonings

   Add the canned whole tomatoes, 1 tsp salt, and red‑pepper flakes. Mash the tomatoes with the spatula to break them up.

   Time: PT2M

   Temperature: medium

6. Simmer Sauce

   Bring the sauce to a gentle simmer and let it cook for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: low

7. Boil Pasta Water

   While the sauce simmers, fill a large pot with water, bring to a rolling boil, and season generously with salt.

   Time: PT10M

   Temperature: high

8. Cook Penne

   Add the penne to the boiling water and cook until al dente according to package directions (about 10‑11 minutes). Reserve 1 cup of pasta water before draining.

   Time: PT10M

   Temperature: high

9. Finish Sauce with Cream & Cheese

   Stir the whipping cream into the simmered sauce, then add the grated Parmesan. Cook 3 minutes until the cheese melts and the sauce is glossy.

   Time: PT3M

   Temperature: low

10. Combine Pasta and Sauce

    Transfer the drained penne directly into the Dutch oven, tossing to coat. Add reserved pasta water a little at a time until the sauce reaches a silky consistency.

    Time: PT3M

    Temperature: low

11. Serve

    Plate the pasta, garnish with chopped parsley and extra Parmesan, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

70 g

Fat

25 g

Fiber

4 g