Ingredients
- Penne Pasta (16 ounces)
The star of the dish is the pasta itself. Penne is the perfect shape for this creamy sauce, as its ridges allow the sauce to cling beautifully. You can also use other pasta shapes like rigatoni or ziti, but penne is traditional and holds up well to the rich sauce. - Butter (2 tablespoons)
The butter forms the base of the sauce and adds a rich, silky texture. It is used to sauté the garlic and crushed red pepper flakes, allowing their flavors to bloom before adding the tomato puree. - Garlic (2 teaspoons)
Garlic is a staple in Italian cuisine and adds depth and aroma to the sauce. It’s sautéed in the butter, infusing the base of the sauce with its fragrant oils. Be careful not to burn the garlic, as it can turn bitter. - Crushed Red Pepper Flakes (1/2 teaspoon, plus extra for garnish)
The crushed red pepper flakes add a subtle heat to the sauce, balancing the richness of the cream. You can adjust the amount based on your spice preference. If you like a little extra kick, sprinkle more on top when serving. - Italian Style or San Marzano Whole Tomatoes (28-ounce can)
The tomatoes are the heart of the sauce, providing the essential tanginess and sweetness. San Marzano tomatoes are renowned for their rich, balanced flavor and are highly recommended for this dish. If you can’t find them, any good-quality Italian-style whole tomatoes will work. - Vodka (1/4 cup)
The vodka is what sets this sauce apart from a regular tomato cream sauce. It adds a subtle warmth and helps to release the tomato’s natural flavors, creating a more complex sauce. Don’t worry—most of the alcohol cooks off during the simmering process, leaving just the essence behind. - Heavy Cream (1 cup)
Heavy cream is the ingredient that transforms the sauce into a luscious, smooth, and creamy delight. It adds richness and helps to balance the acidity of the tomatoes. For the best results, use full-fat heavy cream, as it contributes to the indulgent texture. - Grated Parmesan Cheese (3/4 cup, plus extra for serving)
Parmesan cheese brings a nutty, savory depth to the sauce. It also thickens the sauce slightly and adds a layer of flavor that is integral to the dish. Freshly grated Parmesan is always the best choice—avoid the powdered version in the green can for optimal results. - Salt and Pepper (to taste)
Seasoning is key to bringing the flavors together. Salt enhances the natural flavors of the ingredients, while pepper adds a touch of sharpness. Be sure to taste and adjust the seasoning as you go along. - Chopped Parsley (2 tablespoons)
Fresh parsley adds a burst of color and freshness to the dish. It provides a light, herby contrast to the richness of the sauce and is the perfect finishing touch.
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook it according to the package instructions, typically about 9-11 minutes, until al dente.
- Once the pasta is cooked, reserve about 1/2 cup of pasta water, then drain the pasta and set it aside. This reserved water can be used to adjust the consistency of the sauce later.
2. Prepare the Sauce
- While the pasta is cooking, start making the sauce. In a large skillet or saucepan, melt the butter over medium heat.
- Add the garlic and crushed red pepper flakes. Sauté for about 30 seconds, just until the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Puree the Tomatoes
- While the garlic is cooking, place the canned tomatoes in a blender or food processor. Puree them until smooth. If you prefer a chunky sauce, you can pulse them a few times to keep some texture.
- Pour the tomato puree into the pan with the garlic and red pepper flakes, stirring to combine.
4. Add the Vodka
- Pour in the vodka and stir it into the sauce. Allow it to simmer over medium-low heat for about 10 minutes. This simmering time is crucial, as it allows the alcohol to cook off and the vodka to blend with the tomatoes, creating a deeper flavor profile.
5. Finish the Sauce
- Once the vodka has had time to cook down, stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer for an additional 5 minutes, until it thickens to your desired consistency. You can add a bit of the reserved pasta water if you prefer a thinner sauce.
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
6. Combine the Pasta and Sauce
- Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated in the creamy vodka sauce. If the sauce seems too thick, you can add a little more pasta water to loosen it up.
- Sprinkle with freshly chopped parsley, extra Parmesan, and a pinch of red pepper flakes if desired.
7. Serve
- Serve the Penne alla Vodka immediately, garnished with more Parmesan and parsley. Pair it with a side of garlic bread or a simple green salad for a complete meal.
Notes
- Let the Sauce Simmer: One of the most important steps is allowing the vodka sauce to simmer long enough for the alcohol to cook off. If you don’t simmer it for long enough, you may end up with an overpowering aftertaste from the vodka. Give it time to meld with the tomatoes and cream, and the result will be a smoother, richer sauce.
- Use Fresh Parmesan: For the best flavor and texture, always use freshly grated Parmesan cheese. Pre-grated cheese often contains additives that can affect the texture and flavor of the sauce. Freshly grated Parmesan will melt more smoothly and create a richer, more flavorful sauce.
- Adjust the Heat: If you prefer a spicier Penne alla Vodka, feel free to add more crushed red pepper flakes. Alternatively, you can skip the pepper flakes for a milder version of the dish.
- Make It Ahead: You can make the vodka sauce ahead of time and store it in the fridge for up to a day. Simply reheat it on the stove while you cook the pasta, then combine everything together. This is a great time-saving tip for busy weeknights.
- Make It Gluten-Free: To make this dish gluten-free, swap out the penne pasta for a gluten-free variety. There are many good gluten-free pasta options available that hold up well in this creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes