Name: Penne alla Vodka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 cup extra virgin olive oil; 1 large sweet onion (finely diced - I use Vidalias); 6 cloves garlic (minced); 1/2 - 1 teaspoon crushed red pepper (I use the whole teaspoon); 1 (28 ounce) can crushed peeled tomatoes* (See Note); 1/2 cup vodka; Kosher salt (to taste); Pepper (to taste); 1 cup heavy cream; 1 pound penne pasta; 3/4 cup freshly grated Parmesan or Romano cheese plus more for topping*; Basil leaves for garnish if you wish

RECIPE PRINT PIN

Penne alla Vodka is a rich, creamy pasta dish of al dente penne coated in a spicy tomato sauce infused with vodka then finished with grated Parmesan cheese. It takes less than 30 minutes to prepare and it’s absolutely delicious. You’re gonna love this dish.

A bowl of penne alla vodka with shaved Parmesan.

Some people say this dish didn’t originate in Italy, while others say it was the vodka importers that pushed using the alcohol in cooking as an aggressive marketing scheme. In fact, I don’t ever remember my family making it, and they came straight from Italy. It’s more of an American-Italian dish, but I don’t care where it originated from and you won’t either once you try it.

If you’re intimidated using vodka and worried it will overpower the sauce, don’t be because the alcohol is cooked off and the vodka intensifies the flavor of the tomatoes. It’s the garlic and crushed red pepper that gives this dish its zing. I use a whole teaspoon of crushed red pepper with no apologies. You can start with ½ teaspoon if you’re skeptical and go up if you want to be adventurous. The heavy cream added in the end mellows everything out so you get the flavor and a hit of the spice but before it gets overpowering, the cream coats the palate and life is good.

This dish is usually made with whole San Marzano tomatoes which are crushed by hand or processed until they’re finely chopped. I use crushed peeled tomatoes because I always have it in my pantry and they're already crushed saving me a step. If you do use San Marzano tomatoes, simply blend or process them along with their liquid until they’re ground then continue with the recipe. You can also crush them in a bowl with your hand before adding to sauce.

Tools you’ll need to make this fabulous Penne alla Vodka dish:

A large skillet big enough to make the sauce and add the pasta to mix in the end.

A pot to cook the pasta.

A spider or strainer to drain the pasta

A good wooden spoon

A can opener

A knife and cutting board

This dish is pretty simple and I don’t have pictures of ingredients and steps because I don’t think it’s necessary here. I will post the steps in my stories on Facebook and Instagram so you can check there if you like. Let’s get to the recipe, shall we?

If you love pasta try:

Life is too short for mediocre food.

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Penne alla Vodka

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Serves 4 - 6

Prep Time: 10

Cook Time: 20

Total Time: 30

Author: Natalie Gregory

Ingredients

½ cup extra virgin olive oil
1 large sweet onion finely diced - I use Vidalias
6 cloves garlic minced
½ - 1 teaspoon crushed red pepper I use the whole teaspoon
1 (28 ounce) can crushed peeled tomatoes* See Note
½ cup vodka
Kosher salt to taste
Pepper to taste
1 cup heavy cream
1 pound penne pasta
¾ cup freshly grated Parmesan or Romano cheese plus more for topping*
Basil leaves for garnish if you wish

Instructions

Cook penne to al dente according to package.
Meanwhile, add oil to a large skillet over medium high heat and sauté the onions until soft and translucent - about 5 - 8 minutes.
Add garlic and stir until fragrant - about 30 seconds.
Sprinkle in the red pepper and give it a stir.
Carefully add the tomatoes because they may splatter and give it a stir.
Add the salt and pepper to taste. Taste and season and adjust for salt and pepper. If you find it too peppery don’t worry because the cream will mellow everything out later.
Pour in the vodka. I add the vodka to the can from the tomatoes and give it a swirl to get every bit out. Give it a stir and bring it to a good simmer just enough so it’s bubbling but without it splattering all over the place. Adjust the heat.
Let it cook for a few minutes to evaporate the booze, then pour in the cream and stir. Cook just until it’s heated through - about a minute.
Drain the pasta and add the penne to the skillet. Stir it until the pasta is coated.
Add the grated cheese off heat and stir. The sauce will thicken.
Serve and garnish with some basil leaves if you want to get all fancy. Enjoy this delicious dish.

Notes

This dish is usually made with whole San Marzano tomatoes which are crushed or processed until they’re finely chopped. Using San Marzano gives a delicious sweet flavor and I recommend using them if you have them. I usually use crushed peeled tomatoes because I always have it in my pantry and it saves a step. If you do use San Marzano tomatoes, simply blend or process them along with their liquid until they’re ground then continue with recipe. You can also crush them in a bowl with your hands before adding to sauce.

If you want a smooth velvety sauce, blend the tomatoes until smooth before adding to pan.

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!