Penne alla Vodka
4 servings10 min prep25 min cookEasy
Sign in to rate this recipe.
The Tale of Penne alla Vodka
Story updated
Penne alla vodka's exact origin is disputed, with competing claims placing its creation in Italy or among Italian-American chefs in the US during the 1970s-80s. Whatever its birthplace, the vodka-tomato-cream combination became an enduring Italian-American restaurant favorite.
Ingredients
Scale:· 4 servings
- 1 lb penne
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 28 oz canned crushed tomatoes
- 1/4 cup vodka
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- Fresh basil, torn, for garnish
Instructions
- 1Cook the penne in salted boiling water until al dente, about 10 to 11 minutes, reserving 1/2 cup pasta water before draining.
- 2While the pasta cooks, heat the olive oil in a large skillet over medium heat and saute the garlic and red pepper flakes for 1 minute until fragrant.
- 3Stir in the tomato paste and cook for 1 to 2 minutes, then add the crushed tomatoes and simmer for 10 minutes.
- 4Pour in the vodka and simmer for 3 to 4 minutes to cook off the harsh alcohol taste, stirring occasionally.
- 5Reduce the heat to low, stir in the heavy cream and Parmesan, and season with salt and pepper.
- 6Add the drained penne to the skillet and toss well, loosening with reserved pasta water as needed, then garnish with basil before serving.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.