Penne ala Vodka

Penne ala Vodka … Creamy, rich, and just the right amount of indulgent – Penne alla Vodka is the kind of pasta dish that proves simple ingredients can still feel a little luxurious. Silky tomato sauce meets cream, garlic, and a dash of vodka to bring it all together, clinging perfectly to every bite of penne.

It’s the ultimate weeknight treat when you want comfort but don’t want to spend hours in the kitchen. A drizzle of good extra virgin olive oil before serving takes it straight into restaurant-worthy territory.

Would you keep it classic, or add your own twist with a bit of chilli or pancetta?

Shop our Extra Virgin Olive Oil online for delivery to your door.

Penne ala Vodka

Even if you’re not a fan of vodka, you’ll love this sauce. It subtly enhances the overall dish, bringing out so much flavor in the tomatoes. My adaptation pays homage to the silky sauce that has become a staple in countless Italian restaurants — and now it can be a staple in your home too. 

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 60 g Parmesan cheese about 1/2 cup store-bought grated, plus more for serving, if desired
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons Wilson’s Foods Olive Oil
• 1/3 cup double concentrated tomato paste from a tube
• 1/4 teaspoon red pepper flakes plus more for serving
• 1 can whole peeled tomatoes preferably San Marzano
• 1/2 cup vodka
• 3/4 teaspoon kosher salt plus more as needed
• 1 pound dried penne rigate or penne pasta
• 4 sprigs fresh basil
• 1/2 cup heavy cream
• Freshly ground black pepper

Method

 

1. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely grate 2 ounces Parmesan cheese (1/2 packed cup), or measure out 1/2 cup store-bought grated. Finely chop 1 medium yellow onion (1 1/2 cups) and 3 garlic cloves. Start cooking the sauce.
2. Heat 2 tablespoons olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the onion and garlic. Cook, stirring occasionally, until just starting to turn golden-brown, about 4 minutes. Add 1/3 cup tomato paste and 1/4 teaspoon red pepper flakes and cook, stirring often, until lightly toasted, about 2 minutes.
3. Add 1 can whole peeled tomatoes and its juices, 1/2 cup vodka, and 3/4 teaspoon kosher salt. Using a wooden spoon or potato masher, break up the tomatoes into small bits. Bring to a simmer.
4. Reduce the heat to medium-low and simmer until thickened, about 15 minutes. Meanwhile, add 1 pound penne pasta to the boiling water and cook according to the package directions until just al dente, 9 to 11 minutes. Reserve 1 cup of the pasta water, then drain. Meanwhile, pick the leaves from 4 fresh basil sprigs and thinly slice.
5. Scrape the sauce into a blender. Blend until smooth, 30 seconds to 1 minute. Add 1/2 cup heavy cream and pulse until just combined, about 10 (1-second) pulses. (Alternatively, blend the sauce directly in the skillet with an immersion blender, then add the cream and stir until just combined.)
6. Return the sauce to the skillet. Add the pasta, Parmesan, and 1/2 cup of the pasta water. Cook over high heat, tossing constantly, until the penne is coated with sauce, about 4 minutes. Add more pasta water 1 tablespoon at a time as needed if the sauce is too thick.
7. Turn off the heat. Taste and season with more kosher salt and black pepper as needed. Serve topped with the basil, more grated Parmesan cheese, and a few grinds of black pepper or red pepper flakes if desired.