Penne alla Vodka

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Penne alla vodka, or penne with a bright tomato sauce enriched with heavy cream, makes a quick, family-friendly dinner.

Photo by Johnny Miller (Clarkson Potter, 2021)

From my cookbook Weeknight/Weekend, this penne alla vodka, or penne with vodka sauce, is one of those no-food-in-the-house dinners that I make over and over again. Aside from the fresh basil – and even that grows abundantly on my patio during the summer – every ingredient for this dish is always on hand in my kitchen. The vodka sauce, a bright tomato sauce enriched with heavy cream, comes together in the time it takes to boil the pasta. You won’t really taste the vodka; it’s simply there to cut the richness of the dish without adding a distinct flavor of its own. (Some people believe the dish was created by vodka manufacturers to sell more vodka!)

What You’ll Need To Make Penne Alla Vodka

Step-by-Step Instructions

Before getting starting, crush the tomatoes. You can either use kitchen shears to cut them directly in the can or pour the entire contents of the can into a resealable freezer bag, press out any excess air, seal tightly, and then squish by hand. (Diced canned tomatoes are treated with a chemical that prevents them from breaking down when cooking, so when I want a smooth tomato sauce, I prefer to use canned whole tomatoes and chop them myself.)

Bring a large pot of salted water to a boil.

Heat the butter in a 3-quart saucepan over medium heat until shimmering.

Add the onion.

Cook, stirring frequently, until softened and translucent, 3 to 4 minutes.
Add the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds more. Do not brown.

Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka.

Bring to a boil, then reduce the heat to medium-low and cook at a lively simmer, uncovered, stirring occasionally, for 10 minutes.
While the sauce simmers, boil the pasta according to the package instructions until just shy of al dente.

Before draining, ladle out about 1 cup of the pasta cooking water and set it aside. Drain the pasta, then return it to the pot.
Stir the cream into the sauce.

Simmer, uncovered, for about 3 minutes more. Using an immersion blender, purée the sauce until mostly smooth, leaving some small chunks. (Alternatively, ladle some of the sauce into a blender and purée until smooth. Be sure to remove the center knob on the blender and cover with a dish towel to avoid splatters, then add back to the pan.)
Pour the sauce over the penne. It may seem a little soupy; that’s okay. Bring the sauce and pasta to a gentle boil over medium-high heat, stirring frequently; cook until the sauce is reduced and thickened enough to cling to the pasta, a few minutes. Add a little of the reserved pasta water if the pasta seems dry.

When combining a sauce with cooked pasta, always cook them together in the pot for a minute or two before serving. This marries the flavors and helps the sauce cling to the pasta.

Stir in the basil, then taste and adjust seasoning if necessary.

Spoon the pasta into serving bowls and pass the grated Parmigiano-Reggiano at the table.

Photo by Johnny Miller (Clarkson Potter, 2021)

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