Penne alla Vodka Recipe -American, Italian Special
Experience the rich flavors of Penne alla Vodka, where al dente penne pasta is enveloped in a luscious sauce made from tomato paste, a splash of vodka, and heavy cream. Finished with a generous sprinkle of Parmesan cheese, this dish offers a delightful blend of creamy and tangy notes, making it a beloved choice for both weeknight dinners and special occasions.
- Prep Time5 min
- Cook Time30 min
- Total Time35 min
Penne alla Vodka Recipe Ingredients :
- 3 tbsp. butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 c. tomato paste
- 1/2 tsp. crushed red pepper flakes
- 2 tbsp. vodka
- Kosher salt
- 1 lb. tubed pasta, such as penne or rigatoni
- 1/2 c. heavy cream
- 1/2 c. freshly grated Parmesan, plus more for serving
- Basil, for serving
How to Make Penne alla Vodka:
In a large skillet over medium heat, melt the butter. Add the shallot and garlic, cooking and stirring frequently until softened, about 4 to 5 minutes.
Stir in the tomato paste and red pepper flakes, cooking and stirring frequently until the paste coats the shallot and garlic and begins to darken, about 5 minutes.
Add the vodka to the skillet, stirring to incorporate and scraping up any browned bits from the bottom. Turn off the heat.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 2 cups of pasta water before draining.
Return the skillet with the sauce to medium heat. Add 1/4 cup of pasta water and the heavy cream, stirring to combine. Add half of the Parmesan cheese, stirring until melted. Turn off the heat and stir in the cooked pasta. Fold in the remaining Parmesan cheese, adding additional pasta water (about a tablespoon at a time) if the sauce appears dry. Season with salt to taste if needed. Serve topped with extra Parmesan cheese and torn basil leaves.
Recipe Notes:
For a smoother sauce, ensure the shallot and garlic are finely minced before sautéing.
Adjust the crushed red pepper flakes to your preferred spice level; start with a pinch and add more if desired.
Garnish with fresh basil leaves just before serving to add a burst of color and aroma.
If the sauce thickens too much, incorporate reserved pasta water a tablespoon at a time to reach desired consistency.
