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Penne alla Vodka
Penne alla Vodka
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Prep Time:
7 minutes
Cook Time:
18 minutes
Total Time:
25 minutes
Indulgent vodka sauce pairs perfectly with rigatoni or penne for a delicious twist on a classic dish!
Ingredients:
  • 1 pound dry penne rigate
  • 3 tablespoons extra virgin olive oil
  • 8 large garlic cloves, finely chopped (about 1/4 cup)
  • 1/4 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup vodka
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 tablespoons unsalted butter
  • 2/3 cup heavy cream
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving
  • 1/4 cup finely chopped basil leaves (about 15 large leaves)
  • 2 tablespoons finely chopped parsley
Instructions:
  • Bring a large pot of generously salted water (about 4 quarts) to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta in a colander in the sink.
  • Begin making the vodka sauce by heating a large sauté pan over medium-low heat. Add olive oil and then the garlic, salt, red pepper flakes, and black pepper once the oil is hot. Stir frequently with a wooden spoon until soft, which should take about 4 minutes. Remove the pan from heat and carefully pour in the vodka to prevent any flare-ups, especially on a gas stove. Return the pan to medium-high heat and cook for about 2 minutes to cook off the alcohol, allowing the vodka to reduce by half.
  • Pour the crushed tomatoes into the dish and let them simmer for 5 minutes to enhance the flavor.
  • Pour in the heavy cream: Lower the heat to medium-low and incorporate the butter and heavy cream. Once the butter has melted, remove the pan from the heat and blend the sauce with an immersion blender until creamy. Consider using a narrower container for blending, or a traditional blender as an alternative. Return the sauce to the pan and gently simmer until slightly thickened, for approximately 3 minutes. Season with salt and black pepper to taste.
  • Coat the drained pasta in the sauce, sprinkle with 1/4 cup Pecorino, basil, and parsley. Stir until pasta is evenly coated. Serve with additional cheese on top. Refrigerate leftovers in an airtight container for up to 3 days. Reheat on stovetop over low heat with a splash of water or cream. Enjoy!

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