Penne alla Vodka. How can a dish taste so comforting while remaining so simple to prepare? Few things say comfort like a bowl of pasta — versatile, satisfying, and quick to make.
This penne alla vodka is a dish that deserves a regular spot in your rotation. Cream and tomato come together with a splash of vodka to create a luscious sauce that clings to tubular pasta, delivering big flavor with minimal fuss.
Unlike many traditional Italian sauces, penne alla vodka blends tomato and cream for a silky texture and balanced acidity. The vodka helps release flavor compounds from the tomatoes, rounding out the sauce without leaving an alcoholic bite once properly cooked.
In this Article
- Origins and rise to popularity
- Does the vodka make it alcoholic?
- Why use San Marzano tomatoes?
- Ingredient tips
- Equipment needed
- Step-by-step cooking instructions
- Pro tips
- Storage and reheating
- Substitutions and variations
- FAQ
Origins and rise to popularity
Penne alla vodka became widely popular in both Italy and the United States during the 1970s and 1980s, becoming associated with contemporary, fashionable dining of that era. While its exact origin remains debated—claims come from chefs and restaurants in New York, Bologna, and Rome—the dish has become a staple of Italian-American menus even if it is less commonly found on menus in Italy today.
Several origin stories exist: a New York student and a chef from Orsini both claimed early versions in the city, while restaurants in Bologna and Rome also lay claim to introducing the recipe to Italian diners. Regardless of its birthplace, the combination of tomato, cream, and vodka has resonated with home cooks and restaurants alike.
Does the vodka make it alcoholic?
No. When you simmer the sauce, most of the alcohol evaporates, leaving the vodka’s flavor-enhancing properties without intoxication. If the sauce is cooked properly, it’s safe for children and anyone avoiding alcohol, as the remaining alcohol content is negligible.
Why use San Marzano tomatoes?
San Marzano tomatoes are a variety of plum tomato prized for their bright red color, firm flesh, and balanced sweetness. They have fewer seeds and lower acidity than many other canned tomatoes, which makes them ideal for smooth, flavorful sauces. Authentic San Marzano products are regulated and certified, and while they can be pricier, many cooks find they noticeably improve the sauce’s flavor.
Ingredient tips
Find the printable ingredient list in the recipe card below. A few notes on key ingredients:
Penne pasta: Tubular pasta like penne is perfect because it captures sauce inside the tubes. Rigatoni or ziti are good substitutes if penne isn’t available.
Extra virgin olive oil: Use for sautéing the onion and garlic to build the sauce base.
Yellow onion: When sweated until translucent, it adds a sweet, savory foundation.
Garlic: Two cloves, minced, are enough to give a gentle kick—adjust to taste.
San Marzano tomatoes: Use whole canned San Marzanos crushed by hand or with a spoon for the best texture.
Vodka: Choose an unflavored, neutral vodka. It brightens the sauce and helps extract flavors from the tomatoes without overpowering the dish.
Heavy cream: Adds silkiness and reduces acidity from the tomatoes.
Parmesan cheese: Freshly grated parmesan adds salty, umami richness to finish the pasta.
Unsalted butter: Rounds and enriches the sauce without adding extra salt.
Flat-leaf parsley: Fresh parsley adds color and a bright herb note at the end.
Equipment needed
Basic kitchen tools are all you need:
Large pot: For boiling the pasta.
Large skillet: Wide enough to toss the pasta with the sauce.
Cutting board and knife: For chopping onions, garlic, and parsley.
Colander: To drain the pasta, and be sure to reserve some pasta cooking water.
Wooden spoon or spatula: For stirring and combining the pasta with the sauce.
Step-by-step cooking instructions
This recipe is fast and rewarding. Prepare all ingredients before you heat the water—once the pasta is boiling, everything moves quickly.
- Bring a large pot of salted water to a rolling boil. Cook the penne until al dente according to package directions. Reserve ½ cup of the pasta water before draining.
- While the pasta cooks, warm olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until translucent, about 3 minutes.
- Add the crushed tomatoes and pour the vodka into the center of the pan (see safety tips below). Season with salt and pepper and simmer for about 10 minutes so the alcohol cooks off and flavors meld.
- Stir in the heavy cream and butter until the sauce is smooth and glossy.
- Add the drained pasta directly to the skillet and toss over medium-high heat until the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Finish with plenty of grated parmesan and chopped parsley. Serve immediately.
Simple, creamy, and irresistibly good.
Pro tips
Cooking with alcohol safely:
- Remove the skillet from the heat and turn off the burner before adding vodka to reduce the risk of flare-ups.
- Pour the vodka into the center of the pan and avoid tilting the pan toward you.
- When you return the skillet to the stove, start with a low flame and increase as needed.
- One pound of penne comfortably serves four people.
Storage and reheating
Store leftovers in an airtight glass container in the refrigerator for up to three days. To reheat, warm the penne and sauce gently in a skillet over medium heat with two tablespoons of water and one tablespoon of butter to revive the sauce’s creaminess. Stir frequently to prevent sticking and heat until hot throughout. Serve with fresh parmesan.
Substitutions and variations
There are many ways to adapt this dish:
Add grilled chicken or seared shrimp for protein. Crumbled Italian sausage or pancetta brings extra savory richness. If you like heat, stir in crushed red pepper flakes while the sauce simmers. For a lighter version, substitute half-and-half for heavy cream, though the texture will be slightly less rich.
Frequently Asked Questions
Can children eat penne alla vodka?
Yes. If the sauce is simmered for the recommended time, the alcohol will evaporate and the dish will be safe for children.
Do Italians eat penne alla vodka?
While penne alla vodka saw popularity in Italy during the late 20th century, it is much more common on Italian-American menus than in traditional Italian cookbooks. It remains a favorite in many restaurants outside Italy.
Is vodka popular in Italy?
Yes, vodka is enjoyed in Italy, both as a drink and as an ingredient in contemporary recipes.
Does the vodka in penne alla vodka evaporate?
Most of the alcohol will evaporate during simmering. To be certain, allow the sauce to simmer for several minutes and taste as it cooks to ensure the alcoholic edge has dissipated.
If you enjoy this Penne alla Vodka, try some other recipes
Penne Pasta, Peas and Bacon
Linguine alla Carbonara with Mushrooms
Ragu Alla Bolognese
Watercress Pesto with Linguine
Risotto Alla Milanese
Lasagne Al Forno
Recipe card
Penne alla Vodka
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- ½ yellow onion, chopped small
- 2 cloves garlic, finely chopped
- 28 ounces San Marzano tomatoes
- ¼ cup vodka
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- ½ cup parmesan cheese, freshly grated
- ¼ cup flat-leaf parsley, chopped fresh
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 11–13 minutes. Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, add olive oil, onion, and garlic. Sauté until translucent, about 3 minutes.
- Add the tomatoes and vodka, season with salt and pepper, and simmer for about 10 minutes so the alcohol cooks off and flavors meld. Stir in the heavy cream and butter.
- Add the pasta to the skillet and toss over medium-high heat until well coated. Use reserved pasta water to loosen the sauce if needed.
- Top with parmesan and parsley, mix gently, and serve immediately.
Notes
Cooking with alcohol tips:
- Be extremely careful when adding alcohol to a hot skillet. Turn off the heat and remove the pan from the burner before pouring in the vodka.
- Pour the vodka into the center of the pan to reduce splatter and risk of flame.
- Keep loose clothing and long sleeves away from the stove and watch the skillet closely until the liquid has reduced.
- When returning the pan to heat, begin with a low flame and increase as needed.
Nutrition
Carbohydrates: 70 g |
Protein: 16 g |
Fat: 25 g
Nutrition figures are estimates.
Did you make this?
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Originally published on August 22, 2016.