This penne alla vodka recipe is a hearty Italian-American classic ready in 30 minutes.
Penne pasta is tossed in a creamy tomato-vodka sauce with bacon, whole tomatoes and parmesan.
- Taste: This sauce is a slightly creamy tomato sauce; you can’t taste the vodka once the sauce is cooked.
- Difficulty: It’s a relatively simple meal, great for something quick and a little sophisticated!
- Technique: Cook garlic until fragrant; if it turns golden the flavor can become bitter.
- Exchanges: Bacon adds great flavor but can be replaced with chopped bacon.
What’s in Penne Alla Vodka?
- Pasta: Penne or other sturdy noodles like bucatini, rotini, rigatoni and farfalle allow the sauce to stick.
- Bacon: Bacon adds a savory umami (savory flavor) to the sauce, but if you can’t find it, bacon or ham will work instead.
- Vodka: You can’t taste the alcohol flavor of the vodka but it really adds something special to the sauce.
- Tomatoes: Use high quality tomatoes like San Marzano tomatoes for best results. I find that whole tomatoes provide better texture than diced ones, but diced tomatoes can be used in a pinch.
Variations: Other proteins to try include Italian sausage, meatballs, anchovies, shrimp, or even leftover chicken. Garnish with some fresh basil and black pepper to taste.
Prepare Penne Alla Vodka in 30 minutes!
- Cook the pasta al dente (do not rinse).
- While the puree is cooking, cook the bacon (recipe below).
- Add vodka, tomatoes, chili flakes and bring to a simmer. Mix the cream, pasta and parmesan.
- Serve in bowls with parsley and remaining parmesan.
Save leftovers
Store leftover penne alla vodka in an airtight container in the refrigerator for up to 3 days and reheat portions in the microwave or on the stove with a little cream to loosen the sauce.
Freeze the sauce separately from the pasta in zip-top bags for up to 4 months. Thaw overnight in the refrigerator and reheat over low heat while whisking to incorporate the milk. Serve over fresh pasta!
Penne Alla Vodka goes great with…
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Penne with Vodka
Penne alla vodka is made with a creamy tomato vodka sauce topped with penne and lots of fresh parmesan!
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In a medium saucepan, cook the penne until al dente.
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Meanwhile, in a saucepan, cook the garlic in the butter over medium-low heat until fragrant. Add the bacon and cook another 2 minutes.
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Add vodka and cook 2 minutes. Stir in the tomatoes (with juice) and chilli flakes and break up lightly with a spoon. Boil 8-10 minutes.
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Add the cream and cook 5 minutes. Add penne to sauce and cook 1 minute to combine flavors. Season with salt and pepper.
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Remove from the heat, stir in ½ cup of parmesan.
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Arrange in bowls and sprinkle with parsley and remaining parmesan.
Leftovers can be kept in the refrigerator for 3 days and in the freezer for 4 months.
Calories: 595 | Carbohydrates: 64G | Protein: 18G | Fat: 26G | Saturated fat: 13G | Cholesterol: 69mg | Sodium: 557mg | Potassium: 509mg | Fiber: 3G | Sugar: 5G | Vitamin A: 985UI | Vitamin C: 15.8mg | Soccer: 219mg | Iron: 2.6mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main course, pasta
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