Creamy Penne Alla Vodka Recipe

I love how this penne alla vodka dish melds a creamy tomato and vodka sauce with a perfect hint of spice to excite my taste buds. The cream’s richness balances the tang of tomatoes and a gentle red pepper kick, creating a satisfying meal that feels indulgent and utterly comforting.

I’ve been experimenting with Creamy Penne Alla Vodka for a while now and this recipe never disappoints me. Its luxurious, creamy vodka sauce is both comforting and bold.

I start by cooking 1 lb penne pasta al dente before preparing a flavorful sauce with 2 tbsp olive oil, that finely chopped small onion, and 3 garlic cloves that I mince. I add a pinch of red pepper flakes to bring out a little kick, then pour in 1/2 cup vodka which works really well with the 28 oz crushed tomatoes.

The secret touch is 2 tbsp tomato paste – trust me, it takes the dish to a whole another level. After simmering, I stir in 1 cup heavy cream and finish it off with 1/2 cup grated Parmesan cheese.

This recipe is a great twist on regular vodka pasta dishes, and its creamy texture and indulgent flavor have quickly made it one of my favorite pasta dinner recipes.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how the creamy vodka sauce turns the pasta into something rich and comforting. There’s something so satisfying about how the heavy cream, tomatoes, and that secret tomato paste just blend together perfectly.

Second, I appreciate how simple it is to follow the steps even if I sometimes mess up by adding stuff too fast. Even with my mistakes it always ends up tasting great which makes it a stress free meal to make on a busy night.

Third, I dig the special twist that the vodka gives. It might seem a bit unusual at first but the way the alcohol cooks off and leaves a subtle depth of flavor is really cool and sets it apart from other pasta recipes.

Finally, I love how the Parmesan and fresh basil bring in a pop of extra flavor and freshness that makes the dish feel fancy without being too complicated.

Ingredients

• Penne pasta is the base carb that gives energy and a nice chewy texture while offering a bit of fiber.
• Olive oil adds healthy fats and a subtle fruitiness that lifts the overall flavor of the dish.
• Crushed tomatoes bring a tangy, slightly sweet acidity along with loads of vitamins and antioxidants.
• Heavy cream creates a rich, smooth body, making the sauce luxuriously creamy while balancing the tomato’s tartness.
• Parmesan cheese adds a salty, savory kick and a dose of protein that perfectly finishes off the meal.

Ingredient Quantities

• 1 lb penne pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (or more if you like a bit of heat)
• 1/2 cup vodka
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste (this is the secret touch that makes it extra special)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, roughly chopped (optional for garnish)

How to Make this

1. Boil the penne pasta in salted water according to the package instructions until it’s al dente, and then drain it saving about 1/2 cup of the pasta water.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns soft and slightly translucent.

3. Add the minced garlic and red pepper flakes to the skillet and stir for about 30 seconds until you start smelling the garlic.

4. Pour in the vodka and let it simmer for a couple of minutes so that some of the alcohol cooks off and it reduces a bit.

5. Stir in the crushed tomatoes and mix in the tomato paste (this is the special touch) until everything is well combined. Season with salt and pepper.

6. Reduce the heat, and slowly pour in the heavy cream while stirring, so you get a smooth and creamy sauce.

7. Let the sauce simmer gently for 5 to 7 minutes, stirring occasionally so it thickens slightly.

8. Add the drained penne pasta to the sauce and toss it around. If the sauce seems too thick, use a little of that reserved pasta water to loosen it up.

9. Stir in the grated Parmesan cheese until it melts into the sauce and gives it a nice, rich flavor.

10. Serve the pasta hot, and if you like, sprinkle some freshly chopped basil over the top for an extra burst of freshness. Enjoy your creamy penne alla vodka!

Equipment Needed

1. Large pot to boil pasta
2. Colander for draining pasta
3. Measuring cup to reserve pasta water
4. Large skillet for making the sauce
5. Chef’s knife for chopping the onion and garlic
6. Cutting board for prepping veggies
7. Wooden spoon for stirring the sauce
8. Measuring spoons for red pepper flakes and seasonings
9. Can opener if using canned tomatoes

FAQ

Creamy Penne Alla Vodka Recipe Substitutions and Variations

• Instead of olive oil, you can use melted butter or avocado oil if you are looking for a different flavor profile.
• If red pepper flakes are too hot for ya, try using a smaller pinch of chili powder or even smoked paprika for a milder kick.
• If you don’t have vodka handy, white wine or even a mix of water and lemon juice can work to keep that acidic note in the dish.
• No heavy cream? No worries, you can mix whole milk with a little butter or even use coconut cream if you’re goin dairy-free (just keep in mind it might add a slight coconut flavor).
• Out of Parmesan cheese? Pecorino Romano or Asiago cheese are great substitutes that will still give you a nice savory richness.

Pro Tips

1. Make sure you heat the pan first so the onions and garlic cook evenly; if the pan isn’t hot enough, the veggies might stew instead of frying properly which can mess up the flavour.
2. When you add the cream, do it really slowly and keep stirring constantly so your sauce stays smooth and doesn’t turn lumpy – trust me, nobody likes a clumpy sauce.
3. Save that pasta water and add it a little bit at a time if your sauce looks too thick; a few splashes can really help blend everything together perfectly.
4. Always taste your sauce along the way and don’t be afraid to adjust the seasoning – sometimes a little extra salt or pepper makes all the difference.