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Penne alla Vodka

Silky, tomato-cream pasta that transforms simple pantry ingredients into restaurant-quality comfort food perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup vodka
  • 1 (14 oz) can crushed tomatoes
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant.
  3. Pour vodka into the pan and let it simmer for 2-3 minutes until the alcohol cooks off.
  4. Stir in crushed tomatoes and season with salt and pepper. Let this mixture simmer for 8-10 minutes, stirring occasionally, until sauce reduces slightly.
  5. Lower the heat and slowly pour in heavy cream, whisking constantly to prevent curdling. Simmer gently for 3-4 minutes until slightly thickened.
  6. Add the drained pasta directly to the sauce along with Parmesan cheese. Toss everything together, adding splashes of reserved pasta water as needed to achieve a glossy, clingy consistency.

Notes

Budget-friendly swaps: Use half-and-half instead of heavy cream, substitute vodka with extra chicken broth, or try Romano cheese if Parmesan isn't available. Start boiling pasta water while prepping ingredients for time-saving. Don't add cream to high heat as it will curdle. Always reserve pasta water before draining. Refrigerate leftovers for up to 3 days and reheat gently with a splash of milk or cream. Freezing not recommended as cream-based sauces separate when thawed.