Al dente Penne tossed in a beautiful creamy vodka sauce—you know it as Penne alla Vodka, a creamy and rich classic Italian-American pasta dish that is ALWAYS a crowd pleaser. But did you know this dish wasn’t actually born in Italy? Its story is a little unexpected…
Theories say that this iconic dish was actually created here in America
in a restaurant in New York in the ’70s, where a chef experimented with vodka to bring out the flavors in tomatoes. Others think it was a marketing move by a vodka brand trying to sell more bottles. And then there are few people that say it actually did originate in Italy at a restaurant called Dante in Bologna. Either way, it is clear this dish is drawn from the Italian culture based on the ingredients used ~ especially when done properly without any frills and an emphasis on quality ingredients. This is the version that I make and am sharing here below.
❤️ Why You’ll Love Penne Alla Vodka
This creamy pasta dish is easy to put together and is something that everyone will love. Whether I am cooking just for myself as a quick meal or am looking to cook for a crowd, this dish is always a go-to because it is consistently a crowd FAVORITE!!!
It is simple yet feels elevated and, best of all, can be prepped ahead and then tossed with the pasta when you are ready to eat!
🍲 Ingredients
Pasta – of course the classic is Penne, but that doesn’t mean it has to be used. Use the pasta of your choice.
Shallot – can be subbed for onion
Garlic
Calabrian chili paste – can sub for crushed red pepper or omitted to avoid heat
Tomato paste – thick and concentrated this brings a new level of flavors to the dish
Vodka – the vodka cooks out almost completely and actually works as a binder to help bring the dish together but honestly, if it needs to be omitted that is OKAY – just use some water.
Canned cherry tomatoes – (or whole peeled/chopped)
Heavy cream
Butter – for that creamy finish
Parmigiano cheese
EVOO
Salt & Pepper
👩🍳 How to Make Penne Alla Vodka
Step 1: Sofritto
Heat oil in a pan over medium heat. Add in the shallots and cook until slightly softened, then add in the garlic. After about 1 minute, add in the calabrian chili and tomato paste. Stir well and allow the tomato paste to cook on the bottom of the pan for 3-5 minutes.
Step 2: Vodka Time
Deglaze the pan with the vodka, making sure to scrape down the bottom of the pan. Stir well to combine until the vodka is completely incorporated and reduced. Add in the tomatoes and allow to cook, stirring occasionally, until most of the liquid evaporates and the sauce has thickened, about 15 minutes. Optionally blend for a smooth sauce.
Step 3: Finish the Sauce
Once the sauce is reduced, pour in the heavy cream and stir well. Add the butter and grated parmigiano to incorporate.
Step 4: Toss and Serve
Cook your pasta in salted boiling water to one minute under al dente. Transfer the pasta to to the pan with the sauce and allow to finish cooking til perfectly cooked. Add in pasta water as needed to keep the sauce at the right consistency. Plate with some basil oil and lots of grated parmigiano cheese.
🪄 Tips and Tricks
- Tip 1 – Start the pan over medium-low heat to allow the shallot and garlic to soften and sweeten but NOT get burned or colored.
- Tip 2 – Allow the tomato paste to cook and caramelize on the bottom of the pan to develop MAX flavor. People often deglaze with vodka too soon, you really want to give it 5 minutes.
- Tip 3 – Blend the tomato sauce before adding the cream for the SMOOTHEST sauce!
- Tip 4 – ***Let the sauce THICKEN before adding the cream*** So often people complain about thin sauce and this is the way to get it… LET THE SAUCE REDUCE.
My Pro Tip
Recipe Tip
What makes my recipe especially helpful is the use of BOTH tomato paste and canned tomatoes. I find that this makes for the perfect mix of a rich yet light sauce with perfect notes of sweet and salty.
🗒 Variations & Substitutions
There are SO many ways to make this dish your own and modify it to fit your dietary needs, preferences, or just what you have on hand. Here are some ideas.
- Swap shallots for onions or leeks
- Dairy-free? Swap cream for a dairy-free cream (or try blending with soaked cashews)
- Don’t like the heat? Just omit the spice all together!!
- Don’t want to pasta? You can easily serve the sauce along simply cooked protein such as chicken or shrimp or even with an egg or veggies!
☕️ Best served with
- A side salad
- Chicken Cutlet
- Seared Steak
- Roasted veggies
👝 How to Store Leftovers
To store pasta, place in a covered container in the fridge for up to 5 days.
Penne Alla Vodka
Ingredients
- ½ pound pasta
- 1 small shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp calabrian chili paste, can sub for crushed red pepper or omit
- 2 tsp tomato paste
- 2 oz vodka
- 14 oz canned cherry tomatoes, or whole peeled/chopped
- ½ cup heavy cream
- ½ tbsp butter
- ¼ cup parmigiano cheese + more for topping
- EVOO
- Salt & Pepper
Instructions
- Heat oil in a pan over medium heat. Add in the shallots and cook until slightly softened, then add in the garlic. After about 1 minute, add in the calabrian chili and tomato paste. Stir well and allow the tomato paste to cook on the bottom of the pan for 3-5 minutes.
- Deglaze the pan with the vodka, making sure to scrape down the bottom of the pan. Stir well to combine until the vodka is completely incorporated and reduced. Add in the tomatoes and allow to cook, stirring occasionally, until most of the liquid evaporates and the sauce has thickened, about 15 minutes. Optionally, blend until smooth for a silky smooth sauce.
- Once the sauce is reduced, pour in the heavy cream and stir well. Add the butter and grated parmigiano to incorporate.
- Cook your pasta in salted boiling water to one minute under al dente. Transfer the pasta to to the pan with the sauce and allow to finish cooking til perfectly cooked. Add in pasta water as needed to keep the sauce at the right consistency.
- Plate with some basil oil and lots of grated parmigiano cheese.
Looks amazing! Trying this for dinner tonight along with some rib eye steak ๐ฅฉ