Description
This creamy vodka penne pasta recipe combines perfectly cooked al dente pasta with a rich, flavorful sauce made from tomato paste, vodka, and heavy cream. Enhanced with sautéed onions, garlic, and Parmesan cheese, this dish offers a smooth, indulgent taste with a subtle kick from optional red pepper flakes. Ready in just 20 minutes, it’s an easy yet elegant pasta dish perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Pasta
- 500g / 1 lb penne or ziti (rigatoni also works)
- 2 tsp cooking salt (kosher salt for pasta water)
Sauce
- 1 1/2 tbsp olive oil
- 1/2 small onion, finely diced
- 2 garlic cloves, finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (tomato puree for UK)
- 1 1/4 cups heavy/thickened cream (double cream for UK)
- 1/3 cup vodka (or chicken stock/broth for alcohol-free)
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp cooking salt (halve if using table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated Parmesan cheese, plus extra for serving
- 1/2 cup+ reserved pasta cooking water
- 2 tsp parsley, finely chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually about 9-11 minutes. Reserve at least half a cup of the pasta cooking water before draining the pasta thoroughly.
- Sauté Aromatics: While the pasta boils, heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3 to 4 minutes until translucent and soft. Then add the minced garlic and cook for an additional 30 seconds, stirring until fragrant but not browned.
- Add Tomato Paste: Stir in the tomato paste and cook it for a few minutes, stirring constantly to deepen the flavor and reduce sourness, ensuring it doesn’t stick or burn on the pan bottom.
- Deglaze with Vodka: Pour in the vodka and let it simmer for 2 to 3 minutes to allow the alcohol to cook off and infuse the sauce with its distinctive flavor.
- Add Cream and Season: Reduce the heat to low and slowly stir in the heavy cream. Add red pepper flakes if using, cooking salt, and a pinch of black pepper. Allow the sauce to simmer gently for 4 to 5 minutes until it thickens slightly and all flavors meld together.
- Incorporate Parmesan and Pasta Water: Stir in the freshly grated Parmesan cheese until fully melted and blended into the sauce. If the sauce appears too thick, add reserved pasta cooking water a little at a time until the desired creamy consistency is achieved.
- Toss Pasta in Sauce: Add the drained pasta into the sauce, tossing well to coat every piece thoroughly. Continue cooking for another minute or two to heat everything through evenly.
- Serve: Plate the creamy vodka penne immediately. Garnish with finely chopped parsley and extra grated Parmesan cheese if desired. Serve hot for best flavor and texture.
Notes
- For an alcohol-free version, substitute vodka with chicken stock or broth.
- Adjust the amount of pasta water to control sauce thickness to your preference.
- Use finely diced onion smaller than usual to ensure it softens quickly and blends smoothly.
- Red pepper flakes add a subtle spicy kick but are completely optional.
- Stir the sauce continuously after adding tomato paste to prevent sticking or burning.
- Freshly grated Parmesan melts better and enhances flavor compared to pre-grated cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
