International Cuisine > Italian Cuisine > Pasta Dishes > Penne alla Vodka Recipe

Classic Penne alla Vodka

Indulge in the creamy tomato and vodka-infused delight of Penne alla Vodka. This easy-to-follow recipe delivers a restaurant-quality dish right in your kitchen. Discover the secrets to a perfectly balanced sauce and al dente pasta for an unforgettable Italian experience.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 400 g Penne Pasta
  • 2 tbsp Olive Oil
  • 100 g Pancetta or Bacon (diced)
  • 1 medium Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 2 tbsp Tomato Paste
  • 1/2 cup Vodka
  • 400 g Crushed Tomatoes
  • 1/2 cup Heavy Cream
  • 1/4 tsp Red Pepper Flakes
  • 1/4 cup Fresh Basil (chopped)
  • to taste Parmesan Cheese (grated)
  • to taste Salt
  • to taste Black Pepper

Get Started

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Prepare the Sauce

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta or bacon and cook until crispy. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.

Sauté Aromatics

Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.

Build the Flavor

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the vodka and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. This step is crucial for removing the harsh alcohol taste and enhancing the flavors.

Simmer the Sauce

Add the crushed tomatoes and bring the sauce to a simmer. Season with salt and pepper to taste. Reduce the heat and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.

Add Cream and Pasta

Stir in the heavy cream and cook for another 2-3 minutes until the sauce is heated through. Add the cooked penne pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.

Final Touches

Stir in the cooked pancetta and chopped fresh basil. Serve immediately, garnished with grated Parmesan cheese.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal
Protein: 6-8g
Fat: 8-12g
Carbohydrates: 20-25g

Note: These values are estimates and can vary based on specific ingredients and portion sizes. Consider these figures as guidance only.

Other Important Considerations for Nutrition

Ingredient Variations: Choosing leaner meats like turkey bacon or using light cream can lower the fat content. Whole wheat pasta will increase fiber intake.

Portion Control: This recipe is fairly calorie-dense. Be mindful of portion sizes to keep your calorie intake in check.

Sodium Content: Canned tomatoes, bacon, and Parmesan cheese can contribute to a high sodium content. Opt for low-sodium versions of canned tomatoes and consider using a smaller amount of Parmesan cheese.

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FAQ

  • Can I make this recipe vegetarian?

    Yes, you can easily make this recipe vegetarian by omitting the pancetta or bacon. You can add some sautéed mushrooms or other vegetables for added flavor and texture.
  • Can I use a different type of pasta?

    Yes, you can use other types of pasta such as rigatoni, farfalle, or even spaghetti. The cooking time may vary slightly, so be sure to check the package directions.
  • Can I make this recipe ahead of time?

    The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, cook the pasta and combine it with the sauce. The dish is best served immediately.