Penne Alla Vodka Recipe
This vodka pasta sauce can make any dinner feel fancy! The alcohol will cook out, so you'll just be left with subtle vodka flavor in a rich and creamy tomato sauce. But the vodka is 100% optional!
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Servings: 4 people (approx.)
Ingredients
- 8 ounces penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ½ teaspoon salt, plus more to taste
- ½ cup vodka * see notes
- 2 cups tomato sauce ** see notes for substitutions
- ⅓ cup heavy cream
- pinch of red pepper flakes, (optional) for added heat
- grated Parmesan cheese, (optional topping)
- fresh chopped parsley, (optional topping)
Instructions
- Bring a pot of salted water to a boil. Cook your pasta according to the package instructions. Drain your cooked pasta, and set aside.
- In a large skillet, Add the olive oil, onion, garlic, and salt. Place over medium heat, and cook for 2 to 3 minutes over medium heat, or until the onion turns translucent and softens.
- Move the skillet off the heat (to prevent flare ups!) and carefully add your vodka. Return to medium heat and cook for another 2 to 3 minutes, or until the vodka reduces by about half.
- Add the tomato sauce, and bring the mixture up to a boil. Simmer for about 5 minutes just to cook out any raw tomato flavor. *** (see notes) Pour in the heavy cream and stir to incorporate. Taste for seasoning and salt if needed. If you'd like the sauce to be spicy, add in a pinch of red pepper flakes (to taste).
- Toss the pasta in vodka sauce until all the pasta is coated. (Optional) Top with grated Parmesan cheese and/or chopped parsley.
Notes
* If you want to leave this penne alla vodka alcohol free, you can leave the vodka out entirely. You may just need to add a splash of water at the end if the sauce is too dry.
** You can use ¼ cup tomato paste and a ½ cup of water in place of the tomato sauce. You can also puree or chop a few fresh tomatoes, or use canned diced or whole tomatoes.
*** At this point, I actually like to puree my sauce right before adding the heavy cream (so it doesn't turn into whipped cream). You can leave the sauce as is, but I personally prefer a smooth sauce so I do take the extra step here!
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