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Penne Alla Vodka
Kitchen

Penne Alla Vodka

Rich, creamy, and just the right amount of indulgence, Penne Alla Vodka is a dish that somehow gets better every time you make it. A smooth tomato-cream sauce infused with pancetta, onion, and a splash of vodka, finished with basil and parmesan for that "oh yeah, that's the stuff" moment.

Prep & Cook
45 min–1 hour
Serves
~4

Ingredients

  • 10.5 oz penne
  • A handful of pancetta
  • 2 small cans or 1 large can (~400g) Italian peeled tomatoes (San Marzano recommended)
  • 200ml heavy cream (adjust based on preference)
  • ~4 tbsp extra virgin olive oil (enough to coat the pan)
  • ½ onion, diced
  • 100ml vodka
  • 15 fresh basil leaves
  • Enough grated parmesan to make you say "oh yeah, that's enough"
  • Salt & pepper to taste

Method

  1. Dice and cook the onion in EVOO over medium heat for 7 minutes.
  2. Add pancetta to the onion and cook for another 10 minutes.
  3. Salt and pepper the tomatoes, then crush them gently in a bowl using your hands.
  4. Pour vodka into the onion and pancetta mixture, cook for 3 minutes at medium-low heat.
  5. Add the crushed tomatoes and let the sauce simmer for 15 minutes on medium-low.
  6. While the sauce is cooking, bring a gallon of water to a boil for the pasta.
  7. Stir basil leaves into the sauce and continue simmering the sauce.
  8. Once the water in the sauce has evaporated, add the cream and stir to combine. The goal is a silky "pink" sauce.
  9. Only start cooking the pasta when the sauce is fully done.
  10. Cook the pasta for 12 minutes (or whatever it says on the packaging) in boiling salted water until al dente.
  11. Transfer the cooked pasta into the sauce, adding a mug of pasta water.
  12. Stir and toss the pasta in the sauce to coat each piece thoroughly.
  13. Flip the pasta in the pan to help make the sauce creamier.
  14. Stir in parmesan, flip again, and taste.
  15. Serve immediately—maybe add more parm? Who knows?!