Penne Alla Vodka
About this recipe
Penne alla Vodka is a creamy, tomato-based pasta dish that's perfect for a quick and delicious dinner. This recipe from Preppy Kitchen elevates the classic dish with fresh ingredients and a homemade sauce that beats any store-bought version.
In just about 45 minutes, you can whip up a flavorful vodka sauce that combines the richness of heavy cream with the acidity of tomatoes and a splash of vodka, creating a depth of flavor that's hard to resist.
Ingredient notes
- 1.5 cups of diced onion is about 2 small to medium onions.
- You can use up to 8 cloves of garlic if you prefer more garlic flavor.
- For the canned tomatoes, you can use either whole or crushed tomatoes; if using whole, break them up with your hands for texture.
Tips from Preppy Kitchen’s video
- Make sure to let the olive oil shimmer before adding the onions to ensure they cook properly.
- When adding vodka, allow it to cook until the alcohol evaporates; this enhances the sauce's flavor without leaving any harsh alcohol taste.
- Reserve some pasta water before draining; it's great for adjusting the sauce's consistency later.
Good to know
- How long does it take to make Penne alla Vodka?
- The total time to make this dish is about 45 minutes.
- What can I use instead of heavy cream?
- The recipe does not specify a substitute for heavy cream, but you could consider alternatives like half-and-half or a non-dairy cream if desired.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the ingredients: dice 1.5 cups of onion and mince 4 cloves of garlic.
- 2
In a Dutch oven or large pot over medium heat, add 60 mL of olive oil and wait until it shimmers.
- 3
Add the diced onion to the pot and cook for about 5 minutes, stirring occasionally.
- 4
Season the onions with 0.5 teaspoon of salt, a pinch of red pepper flakes, and 0.5 teaspoon of black pepper. Stir to combine.
- 5
Once the onions are softened, add the minced garlic and cook for about 2 minutes, stirring occasionally to prevent burning.
- 6
Pour in 240 mL of vodka to deglaze the pan, scraping up any brown bits. Cook until the alcohol has evaporated.
- 7
Add 2 tablespoons of tomato paste and stir until dissolved.
- 8
Add one 28 oz can of whole tomatoes (or crushed tomatoes) to the pot. If using whole tomatoes, break them up with your hands.
- 9
Reduce the heat to low and let the sauce simmer for about 25-30 minutes, stirring occasionally.
- 10
While the sauce simmers, cook your pasta according to package instructions. Reserve 240 mL of pasta water before draining.
- 11
Once the sauce has thickened, stir in 120 mL of heavy cream and 0.5 cup of Parmesan cheese until melted and combined.
- 12
Add the cooked pasta to the sauce, stirring to coat. If the sauce is too thick, add some reserved pasta water to loosen it.
Heads up — we had to guess a little:
- Used 1.5 cups of onion based on typical sizes of small to medium onions.
- Estimated 4 cloves of garlic, but noted that more can be used based on preference.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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