It’s the start of a new week, and I’ve got a fantastic weeknight meal for you that can be on the table in about 20-25 minutes!
Penne alla Vodka was one of the first dishes I ever made well. When I was in college and first learning how to cook for myself, I made a lot of strange dishes, like spaghetti with cut up hot dogs. (I know it’s weird, try not to judge). Then I picked up a Williams-Sonoma book in desperation to learn how to make a decent bowl of pasta. Their Penne alla Vodka recipe was incredible! The sauce was rich with cream but with a sharp, bright flavor from the vodka and crushed red pepper. It’s the kind of sauce that keeps you coming back for more helpings.
I suppose you could say that it was this dish that showed me that I could actually make something that tasted as good as anything I’d ever had at any restaurant.
If you’ve never cooked with vodka before, you’re in for a treat. When the alcohol is reduced, it adds a touch of heat and a bit of a sharp bite that helps balance out the sweetness of the tomatoes and the cream. However, you want to make sure that you cook down the alcohol enough, so that the harsh taste can evaporate, leaving only the flavor and the enhanced aromas behind.
- 5 large tomatoes
- ⅓ cup extra virgin olive oil
- 2 cloves garlic, thinly sliced
- ¼ cup vodka
- kosher salt
- freshly ground black pepper
- pinch of crushed red pepper flakes
- 1 pound penne pasta
- ½ cup heavy cream
- 3 tablespoons fresh parsley, roughly chopped
- parmesan for sprinkling
- Bring a large pot of water to a boil. In the meantime, cut a shallow 'X' in the bottom of each tomato. Prepare a bowl of ice water and set aside. Once the pot of water comes to a boil, plunge the tomatoes into the water for 30 seconds. Using a slotted spoon, transfer the tomatoes to the bowl of ice water to stop the cooking process. Peel the skins off and slice the tomatoes in half. Lightly squeeze each half over a sink to dislodge the seeds. Cut the tomatoes into a small dice and allow to drain in a colander for 10 minutes.
- In a large sauté pan over medium heat, warm the olive oil. Add the garlic and sauté until fragrant, about a minute. Remove the pan from the heat and carefully add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes, a pinch of the crushed red peppers, and salt and pepper to taste. Simmer uncovered for 10 minutes.
- Generously salt a large pot of boiling water. Add the pasta and cook until al dente, about 10-12 minutes. Drain well and add the pasta to the sauté pan.
- Add the cream and stir well until the well incorporated, about 2 minutes. Taste and adjust seasoning, if needed.
- Divide among bowls, sprinkle with parsley and parmesan cheese. Serve immediately and enjoy!
I was wondering what meat you would pair with this dish? if you were to add anything to the recipe carne wise, what type?
Hi, Bryce! Thanks so much for the question! I have two recommendations for you to consider:
1. Chicken breast is what first comes to mind. I recommend using 1/2 pound of chicken for 1 pound of pasta. Simply pound the chicken between 2 pieces of plastic wrap so they are even, about ½-inch thickness. Season both sides liberally with salt and pepper. Then in a large sauté pan, warm 2 tablespoons of olive oil over medium-high heat. Cook 5 minutes on the first side and 4 minutes on the second. Remove from the pan, tent under foil, and allow to rest 5 minutes before slicing. Then slice into strips and toss with the Penne alla Vodka just before serving. If you’re looking for an even faster and easier alternative, a roasted whole chicken from the grocery store is fantastic! (Note: If you’re using any more than 1/2 pound of chicken, I would recommend doubling the Vodka sauce recipe).
2. The other option you can try is bacon (1/2 pound). Who doesn’t love bacon, right?! In a heavy-bottomed skillet over medium heat, cook the bacon, turning it until it’s browned evenly (I love crispy bacon, but for this application, I wouldn’t let it get too crispy. Turn off the heat, remove the bacon from the pan, and let it drain on paper towels. Once the bacon is cool enough to handle, roughly chop and toss with the Penne alla Vodka just before serving.
I hope this has given you some good ideas! I’d love to hear what you went with and how it turns out! Thanks so much dropping by 🙂
This recipe was so easy and delicious. I think the vodka gives the sauce a different taste that is so subtle that it is hard to identify if one doesn’t know that vodka is part of the recipe. This will definitely become a regular on our menu. The leftovers were just as scrumptious! Another winner!
Thanks, Pat! The vodka gives it almost a spicy taste – very subtle, but it’s definitely there. I’m so glad you enjoyed the dish – there’s a reason why I’ve been making it for years 😉
But doesn’t vodka make everything better? Have you ever tried cooking with infused vodka? Hmmm… this penne alla vodka has my mind spinning! This looks soooo good! I want a bowl of it NOW.
Yes! Yes, it does!
I’ve never cooked with infused vodka, but that’s a very interesting idea! Hmm… you’ve got me thinking now.
There is nothing more satisfying than a bowl of pasta! This looks absolutely perfect, and the sauce sounds incredible!
Completely agree – pasta fulfills my inner carb queen 😉
Ahhhh! Vodka sauce with just the right spice is one of my all-time favorites! Loving this dish, my friend!!
Total comfort food! And it’s a great excuse to by a bottle of vodka 😉
I love pasta dishes and every dish with alcohol in it. lol I always use white wine, but never used vodka in a pasta though. Thanks for sharing this great idea! Pinning 🙂
Thanks, Maggie! I love cooking with wine and spirits, for numerous reason – to include sneaking a sip here and there 😉
Kathleen, this is one of my fave pastas!!! I love penne. . gorgeous gorgeous!!! and hooray for penne alla vodka and quick weeknight meals! this is perfect!
Thanks, Alice! I love a quick meal that doesn’t sacrifice flavor!
This pasta is gorgeous! Need to make it soon, so good, your sauce recipe sounds great! Spaghetti with hot dogs- no joke I once tried a recipe for these from a Bulgarian magazine and they tasted great 🙂
I keep telling everyone – don’t knock it, till you try it! I thought it was actually quite tasty… that being said, it probably won’t be a featured post on my blog anytime soon 😉
Hot dog spaghetti? I am REALLY trying hard not to judge. Oh wait. I ate mini hot dogs the other day – just the sausage, microwaved in a bowl, dipped in ketchup. CLASSY.
You know, I have never cooked with vodka before! This is really interesting, I’m going to try it!
I’m also amazed that just 1/2 cup of cream is enough sauce for 1 pound of pasta. That’s fantastic! The flavour and richness without too much guilt!
Ha! I know… it’s shameful. But I wouldn’t knock sausage dipped in ketchup – that’s really a great combo (classy or not) 😉
Give the vodka a try, it really does add a nice quality to dishes. And it’s an excuse to drink while you cook.
Vodka, heavy cream, garlic, crushed red pepper flakes – yup, this is a winner! 🙂
I know, right? You really can’t go wrong with that 🙂
Absolutely wonderful, Kathleen! I made something similar to this once with ouzo in Greece, and was astonished by how good it was. I suspect this would be similarly delicious!
Ooo… ouzo sounds like it would be wonderful to cook with! I’ll have to give that a try! It’s pretty amazing how spirits can really enhance and even balance out flavors.
Kathleen I love this… A good vodka sauce is hard to find…I am still working on perfecting mine styled after an Italian restaurant I worked at… I love how you described the effects of the vodka!!!
Thanks, Mila! I’ve tried numerous vodka sauces, and I keep coming back to this one – I hope you like it as much as I do 🙂
Girlfriend, this looks simply amazing. I made some strange foods in college, too. My favorite to make was a greek salad stuffed in a pita pocket, but penne alla vodka with chicken and brown rice pasta was another that I adored. I used the jar because the sink was always full of my roommates plates and silverware. Now that I have a bigger and cleaner kitchen to cook in, I think that this will be one of the recipes I will enjoy!
Actually, a Greek salad stuffed in a pita sounds amazing! Totally know what you mean about sinks filled with dishes in the dorm. I don’t think you could pay me enough to have shared spaces like that 😉 In any event, I hope now that you have the space to make your own vodka sauce, you’ll enjoy this one 🙂
I won’t judge…I like Spam! This pasta looks delicious! I love Penne a la Vodka, and I love that it can be put together in practically no time.
I won’t judge either 😉 This really is a great dinner any night of the week – it’s so good and it comes together so easily.