Prepare to embark on a culinary journey that will transform your dinner table into a gourmet Italian restaurant! Penne alla Vodka is not just a pasta dish; it's a creamy, luxurious experience that combines the bold flavors of tomato sauce, the smooth richness of heavy cream, and a surprising hint of vodka that elevates this classic recipe from ordinary to extraordinary. Whether you're a seasoned home chef or a cooking novice, this recipe promises to impress and satisfy your deepest comfort food cravings.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound penne pasta
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 cup tomato sauce
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 1 pound of penne pasta, 1/2 cup of vodka, 1 cup of heavy cream, 1/2 cup of tomato sauce, 1/2 cup of grated Parmesan cheese, 2 tablespoons of olive oil, 1 clove of minced garlic, salt and pepper to taste, and fresh basil for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the penne pasta and cook according to package instructions until al dente, usually about 11-13 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to let it brown.
- Once the garlic is fragrant, carefully add 1/2 cup of vodka to the skillet. Allow it to simmer for about 3-4 minutes, stirring occasionally, until the alcohol has mostly evaporated and the mixture has reduced slightly.
- Next, stir in 1/2 cup of tomato sauce and bring the mixture to a gentle simmer. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Reduce the heat to low and slowly pour in 1 cup of heavy cream, stirring continuously to combine. Allow the sauce to heat through for about 2 minutes, but do not let it boil.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the penne pasta in a colander.
- Add the drained penne pasta directly into the skillet with the vodka sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.
- Stir in 1/2 cup of grated Parmesan cheese, mixing well until the cheese is melted and incorporated into the sauce. Season with salt and pepper to taste.
- Remove the skillet from heat and let it sit for a minute. Serve the Penne alla Vodka hot, garnished with fresh basil leaves and additional grated Parmesan cheese if desired.
Tips
- Use high-quality ingredients: The simplicity of this dish means each ingredient matters. Choose a good quality vodka and fresh Parmesan cheese.
- Don't rush the alcohol reduction: When adding vodka, let it simmer to allow the harsh alcohol flavor to evaporate, leaving behind a subtle, sophisticated taste.
- Cook pasta al dente: Slightly firm pasta will continue to absorb the sauce and maintain a perfect texture.
- Reserve pasta water: The starchy water helps create a silky, clingy sauce that coats every pasta piece perfectly.
- Low and slow is the key: When adding cream, use low heat to prevent curdling and maintain a smooth, velvety sauce.
- Fresh basil is a game-changer: The herb adds a bright, fresh note that cuts through the richness of the cream and cheese.
- Serve immediately: Penne alla Vodka is best enjoyed hot, right after cooking, when the sauce is at its most creamy and luxurious.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 65g
Protein: 18g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 75mg
