Penne Alla Vodka is a dish made of perfectly robust and soft penne pasta tossed in a vodka-infused, San Marzano tomato-based sauce that is creamy, lively, and flavored with fresh herbs and parmesan. What a fantastic meal recipe!
Pasta Primavera, Alfredo Sauce, simple Spaghetti Sauce, and the greatest Meatball Recipe are further traditional Italian-American dinnertime favorites. (
Penne pasta served in a bowl with vodka sauce and fresh oregano and basil on top. accompanied by a plate of warm Italian bread.
What flavor does the vodka provide the vodka sauce then? Since much of the alcohol has been boiled off, you aren’t left with a strong vodka flavor; instead, it only enhances and accentuates the tomato flavors.
If you want to use pancetta, this simple vodka sauce has a vivid tomato flavor and is beautifully herbaceous, peppery, and slightly smoky.
Additionally, the red pepper flakes give it a fun, spicy zing on the tip of your tongue.
The dish becomes deserving of a fine dining establishment when you add the last flourish of aged, highly flavorful Parmigiano Reggiano!
You can create this traditional Italian-American cuisine at home in just a few simple steps! Furthermore, unlike a bolognese sauce, this does not require hours of boiling. This dish may be prepared in just 30 minutes!
What You’ll Need To Make Penne with Vodka Sauce
![Penne alla Vodka](https://sugarzam.com/wp-content/uploads/2022/09/Penne-alla-Vodka-3.jpg)
Canned San Marzano tomatoes – these are an Italian-grown variety of tomatoes that have less acidity and better sweetness, I don’t recommend substitutions unless you don’t have access to them. Then go with canned plum/Roma tomatoes and add a pinch or two of sugar.
- Extra virgin olive oil – don’t use standard refined olive oil here. We want that stronger extra virgin flavor in this dish. It compliments the tomato flavor.
- Yellow onion – mince these up fine so they’ll become tender with a brief saute and simmer period.
- Prosciutto or pancetta – this cured Italian ham is optional but it does add a delicious flavor.
- Garlic – only use freshly minced for best flavor.
- Salt and pepper – add to taste but remember the sauce will reduce some so don’t overdo it.
- Vodka – is a must in this recipe. With leftover vodka, I like to make homemade vanilla.
- Red pepper flakes – if you don’t like spicy food you can omit this. If you love spicy double or even triple the amount.
- Heavy cream – I don’t recommend lower fat substitutions here.
- Fresh basil and fresh oregano – if you don’t want to purchase both you can use one or the other but I love the blend here. If you have leftovers use them to make pizza sauce or marinara.
- Shredded parmesan cheese – want to add extra flavor to the sauce? Simmer a parmesan rind with the sauce.
- Penne pasta – cook to al dente and be sure to reserve some of the starchy pasta water before draining, which is used to loosen the sauce as needed.
Making Penne Alla Vodka: A Recipe
![Penne alla Vodka](https://sugarzam.com/wp-content/uploads/2022/09/Penne-alla-Vodka-2.jpg)
- Boil water: Bring a pot of water to a boil to cook pasta. Season water with salt.
- Saute aromatics and prosciutto: Heat oil in a separate large pot over medium heat. Add onion and prosciutto, saute for 4 – 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
- Add tomatoes and vodka, simmer: Remove pan from heat and add tomatoes, and vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes, stirring occasionally.
- Cook pasta: Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
- Mix cream, herbs, and parmesan into the sauce: Stir cream into the sauce and let just heat through for about 1 minute. Stir in parmesan, basil, and oregano.
- Toss vodka sauce and penne: Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.
The Best Vodka Sauce Advice
- Use substances of high caliber. Only what you put into it will determine how nice it tastes.
- If you don’t simmer it for a long enough period, the alcohol will begin to taste and will significantly overshadow the dish.
- To make a smoother, less lumpy sauce, finely crush the tomatoes. You could even pulse them in a food processor if you’d like.
- Avoid using bottled garlic or dried herbs. This vodka sauce particularly benefits from the use of fresh ingredients.
Vodka Sauce: Freezer Safe?
Yes. For up to three months, this can be frozen in an airtight container. Or it will last for around 3 to 4 days in the fridge.
Potential Changes
- Add rotisserie or grilled chicken.
- Replace the pancetta with bacon instead; it has a different flavor, but who doesn’t adore bacon?
- Substitute browned ground veal, beef, pork, or Italian sausage for the pancetta.
- Add shrimp, another delectable partnering possibility.
- Try using it in place of marinara sauce in dishes like chicken parmesan or lasagna.
- Rigatoni, ziti, mostaccioli, elicoidali, fusilli, or even simply spaghetti can be substituted for penne. Any type of spaghetti will do.
What Sides Should You Serve With Creamy Vodka Noodle Soup?
- Italian Bread
- Breadsticks
- Salad Caesar
- Roasted vegetables with parmesan and garlic
Penne Alla Vodka (Best Vodka Sauce!)
A creamy, colorful sauce made with vodka, San Marzano tomatoes, fresh herbs, and parmesan is tossed with perfectly hearty and soft penne pasta. What a fantastic meal recipe!
6 servings
Prep
two hours
Cook
one hour
Ingredients
- 1 (28 oz) can of San Marzano tomatoes, finely mashed by hand
- two tablespoons of virgin olive oil
- Sliced yellow onion, half a cup
- 3 ounces of chopped prosciutto or pancetta (optional)
- 1 tablespoon minced garlic (3 cloves)
- Freshly ground black pepper and salt
- half a cup of vodka
- Red pepper flakes, 1/4 teaspoon, or more or less to taste
- 1.5 cups of heavy cream
- Parmesan cheese, shredded finely, plus additional for serving, 1/4 cup
- 1 teaspoon freshly chopped oregano
- 14 cup finely minced fresh basil
- 14 ounces of penne pasta plus any saved pasta water for sauce thickening as necessary.
Instructions
- Bring a pot of water to a boil to cook pasta. Season water with salt.
- Heat oil in a large pot over medium heat. Add onion and prosciutto saute for 4 – 5 minutes, add garlic and red pepper flakes, and saute for 1 minute longer.
- Remove pan from heat and add tomatoes, and vodka, and season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.
- Meanwhile, cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
- Stir cream into sauce and let just heat through about 1 minute. Stir in parmesan, basil, and oregano.
- Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.
Notes
- *If you can locate crushed San Marzano tomatoes, you can buy them or pulse the tomatoes in a food processor to make a smoother sauce.
- **Make sure to give the sauce enough time to boil or the alcohol flavor may overshadow the other flavors in the dish.
- Three months’ worth of sauce can be frozen.