Penne alla Vodka Recipe

Penne Alla Vodka Recipe

This penne alla vodka recipe is quick, easy, and incredibly delicious. Its the perfect impressive weeknight dinner!

Ingredients

• 1 (28 ounce) can whole peeled tomatoes (preferably San Marzano)
• 2 tablespoons olive oil
• 3 ounces pancetta, diced
• cup finely chopped onion
• 2 cloves garlic, finely minced
• teaspoon crushed red pepper, or more to taste
• 1 teaspoon kosher salt, plus more to taste
• 3 tablespoons tomato paste
• cup vodka
• 1 pound rigatoni or penne pasta
• 1 cup heavy cream
• teaspoon pepper, plus more to taste
• cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped parsley
• 3 tablespoons chopped fresh basil

Instructions

Step 1: Gather all your ingredients and have them ready to go.

Step 2: In a large pot, bring salted water to a boil for the pasta.

Step 3: Pour the tomatoes into a medium bowl. Crush them well with your hands or use a food processor to chop them. Set aside.

Step 4: While the water heats up, start preparing the sauce. In a large skillet or saucepan, heat olive oil over medium-high heat. Add diced pancetta and cook, stirring occasionally, until it becomes crispy, about 5 minutes.

Step 5: Add the chopped onion to the skillet and saut, stirring often, until the onion becomes translucent, about 3 minutes.

Step 6: Add minced garlic and crushed red pepper, cooking for another minute until fragrant.

Step 7: Stir in the tomato paste and cook, stirring frequently, for 2-3 minutes until the paste turns a slightly brownish color. This enhances the flavor.

Step 8: Pour in the vodka and cook, stirring, until the vodka is reduced by at least half.

Step 9: Add the crushed tomatoes and their juices to the pan. Bring the mixture to a simmer and then lower the heat. Let it simmer for about 10 minutes until the sauce thickens.

Step 10: While the sauce simmers, drop your pasta into the boiling water. Cook according to package directions, about 11 to 12 minutes, until al dente.

Step 11: Once the sauce has thickened, stir in the heavy cream and black pepper. Cook for an additional 3 minutes, stirring often to combine.

Step 12: Add cup of Parmesan cheese, chopped parsley, and basil. Then, toss in the cooked pasta and mix well until everything is fully coated with the sauce.

Step 13: Season with additional salt and pepper to taste, if desired.

Step 14: Garnish with the remaining Parmesan cheese and extra herbs, if you like. Serve hot and enjoy!

What to Serve With Penne Alla Vodka

• Classic Restaurant Caesar Salad
• Toasted Garlic Bread
• Roasted Garlic Lemon Broccoli
• Italian Leafy Green Salad
• Prosciutto-Wrapped Asparagus

How to Store Penne Alla Vodka

Store any leftovers in a shallow, airtight in the refrigerator for up to four days. Freezing is not recommended, as the pasta will become mushy.

Nutrition Facts

Per serving (1 of 6 servings):

• Calories: 647
• Total Fat: 30g (38% DV)
• Saturated Fat: 14g (69% DV)
• Cholesterol: 72mg (24% DV)
• Sodium: 844mg (37% DV)
• Total Carbohydrate: 65g (24% DV)
• Dietary Fiber: 5g (16% DV)
• Protein: 18g (35% DV)
• Potassium: 579mg (12% DV)