Ingredients
12 oz penne pasta
2 tbsp olive oil or butter
1 small onion or shallot, finely diced
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup vodka
1 cup crushed tomatoes (or tomato purée)
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Fresh basil or parsley, for garnish
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve ½ cup pasta water, then drain.
Build the Sauce Base
Heat olive oil or butter in a large skillet over medium heat. Sauté onion until soft (3–4 minutes). Add garlic and red pepper flakes; cook 30 seconds.
Deglaze with Vodka
Pour in vodka and simmer 2–3 minutes until reduced by half.
Add Tomatoes & Cream
Stir in crushed tomatoes and simmer 5 minutes. Lower heat and add cream, stirring until smooth.
Combine & Finish
Add cooked pasta and toss to coat. Stir in Parmesan and a splash of pasta water if needed. Season with salt and pepper.
Serve
Garnish with fresh herbs and extra Parmesan.
Notes
Cooking Tips
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Let the vodka simmer long enough to cook off the alcohol, leaving only flavor.
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Use high-quality canned tomatoes for a smoother, richer sauce.
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Add cream on low heat to prevent curdling.
Variations
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Spicy Penne Vodka: Increase red pepper flakes or add Calabrian chili paste.
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Penne Vodka with Pancetta: Sauté diced pancetta before the onions.
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Vodka Sauce with Chicken: Add sliced grilled or pan-seared chicken.
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Dairy-Free Option: Use cashew cream or full-fat coconut milk.
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Gluten-Free: Substitute gluten-free penne.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g