Penne alla Vodka
About this recipe
Penne alla Vodka is a creamy pasta dish that gained popularity in the 80s and 90s, but it's often not made the right way. In this video, Vincenzo brings it back to its roots with a simple yet authentic recipe that highlights the key ingredients without unnecessary extras.
Using just a handful of quality ingredients, this version of Penne alla Vodka is both rich and flavorful, thanks to the combination of pancetta, tomatoes, and a splash of vodka. It's a reminder that sometimes, less is more.
Ingredient notes
- 300g penne rigate (about 10.5 oz)
- 400g Italian peeled tomatoes (using two small cans)
- 200g cooking cream (about one small tub)
- 200g cured pancetta (can substitute with smoked pancetta or bacon)
- 1 small onion (half onion, cut into small pieces)
- 3 tablespoons pecorino cheese (or parmesan cheese)
- 100ml vodka (about 3.4 oz)
- Fresh basil to taste
- Salt and pepper to taste
- 3-4 tablespoons extra virgin olive oil
Tips from Vincenzo's Plate’s video
- Cut the pancetta into small strips to ensure it becomes crispy and releases its flavors into the sauce.
- Cook the onion and pancetta together over medium-low heat until the onion is golden and the pancetta is crispy, which will enhance the overall flavor of the sauce.
- Crush the canned tomatoes by hand or with a crusher for a better texture in the sauce.
- Add the vodka after the pancetta and onion have cooked, allowing it to evaporate for 2-3 minutes to remove the alcohol while keeping the flavor.
- Only add the cooking cream once the sauce has thickened to achieve the desired pink color.
Good to know
- How long does it take to make Penne alla Vodka?
- The total time to make Penne alla Vodka is about 30 minutes.
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- Can I use a different type of cheese?
- Yes, you can substitute pecorino cheese with parmesan cheese.
- What should I do if my sauce is too runny?
- If the sauce is too runny, continue cooking it on medium-low heat until it thickens before adding the cream.
No life story here — the video and the recipe are the whole point. All credit to Vincenzo's Plate: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the pancetta into small strips.
- 2
Heat 3-4 tablespoons of extra virgin olive oil in a pan over medium-low heat.
- 3
Add the chopped onion to the pan and cook for 5-10 minutes until golden.
- 4
Add the pancetta to the pan and cook for another 5-10 minutes until crispy.
- 5
Crush the canned tomatoes by hand or with a crusher and add them to the pan.
- 6
Season the mixture with a generous amount of salt and pepper.
- 7
Add the vodka to the pan and let it evaporate for 2-3 minutes.
- 8
Add the crushed tomatoes to the pan and cook for 15-20 minutes on medium-low heat.
- 9
Add fresh basil to the sauce and continue cooking until the sauce thickens.
- 10
In a separate pot, bring water to a boil and add 1 tablespoon of sea salt.
- 11
Cook the penne rigate in the boiling water for 12 minutes.
- 12
Once the sauce has thickened, add the cooking cream gradually until the sauce turns pink.
- 13
Combine the cooked pasta with the sauce, adding a bit of pasta water if needed to achieve the desired consistency.
Heads up — we had to guess a little:
- The quantity of basil is inferred as 'to taste' based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Vincenzo's Plate’s original video on YouTube. Follow them there — it’s their dish.
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