Penne Alla Vodka

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After the blitz of holiday parties and gatherings over the last month, I’m ready for a breather — both from intensive cooking and indulgent meals. Therefore, I am turning to meals that are light and quick and come together with the most minimal effort possible.

Penne Alla Vodka is one of those recipes that sound so fancy, and yet is one of the most easiest , hands down. Fresh pasta tossed in a luscious and creamy vodka sauce to create a comforting dish you will find yourself making over and over again.

Whether you need something impressive for a date night or a quick and flavorful weeknight dinner, Penne Alla Vodka is your answer.

The Origin of Penne Alla Vodka

Penne Alla Vodka is a classic dish that rose to popularity in the 1980s. There’s a measure of debate as to where and when it originated. Some food historians claim it was invented in Italy, while others say that it origanated in New York.
Are you looking for other Quick and Easy Meals ? You can also check out my One Pan Honey Glazed Salmon , Baked Orange Chicken and Spicy Sausage Pantry Pasta

What is the use of Vodka in the Recipe?

Don't worry, you will not get intoxicated after having this pasta . The vodka in the recipe enhances the flavors of the other ingredients. You will not even taste the alcohol in the sauce, since it is cooked off completely during the cooking process. However, if you add too much and don’t cook the sauce for long enough, you may end up with a bitter taste.


The next time you’re in the mood for Italian food, give this recipe a try and will be pleasantly surprised!

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Penne Alla Vodka Penne Alla Vodka
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 6 servings
Calories per serving: 440kcal




Ingredients:
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon dried oregano
  • 450 g rigatoni pasta (or any short pasta)
  • 150 g tomato paste
  • 1 cup vodka
  • 2 cups heavy cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup grated parmesan, plus more for serving
  • Fresh basil, for serving

Instructions:
  1. Bring a pot of water to a boil to cook the pasta. Season the water with salt.
  2. Add the pasta to the boiling water. Cook until al dente. Reserve 1 cup of the pasta water and set aside.
  3. Add olive oil to a large skillet and heat over medium heat. Add the onion and cook until it begins to caramelize for about 5 minutes. Add the garlic, red pepper flakes, oregano, salt and pepper and cook for another minute.
  4. Add the tomato paste to the skillet and continue to cook for 3-4 minutes, stirring continuously. Pour in the vodka and let cook off for a 3-4 minutes. Reduce to low heat and add the heavy cream, whisking to combine.
  5. Transfer the cooked pasta to the vodka sauce. Toss to coat and let the pasta continue to cook in the sauce for about 3-5 minutes, adding more pasta water if required to thin the sauce. Add the grated parmesan.
  6. Serve warm with fresh basil and a sprinkle of extra parmesan.

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