Creamy Vodka Penne Pasta
Indulge in the rich and creamy flavors of this delightful Creamy Vodka Penne Pasta. This recipe combines al dente penne pasta with a luscious sauce made from Italian plum tomatoes, freshly minced garlic, and a hint of spicy crushed red pepper, all finished off with smooth heavy cream and a splash of vodka. Perfect for a comforting weeknight dinner or an impressive dish for entertaining, this pasta is sure to be a crowd-pleaser. Garnish with fresh parsley and generous amounts of grated Parmigiano-Reggiano for a truly delectable meal that showcases the wonderful balance between creamy, tangy, and spicy flavors.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
salt
to taste (for boiling water)
Italian plum tomatoes
1 (35-ounce) can (with liquid)
penne pasta
1 lb (uncooked)
extra virgin olive oil
1/4 cup (for sautéing)
garlic cloves
10 (peeled)
crushed hot red pepper
to taste (for seasoning)
vodka
1/4 cup (measured)
heavy cream
1/2 cup (measured)
unsalted butter or olive oil
2 tablespoons (optional, for finishing the sauce)
fresh Italian parsley
2-3 tablespoons (chopped, for garnish)
Parmigiano-Reggiano cheese
3/4 cup (freshly grated, plus more for serving)
Instructions
1
1. In an 8-quart pot, bring 6 quarts of salted water to a rolling boil over high heat.
2
2. While the water comes to a boil, prepare the tomatoes: pour the can of Italian plum tomatoes and their liquid into a food processor. Pulse gently until the tomatoes are finely chopped, being careful not to aerate them.
3
3. Once the water is boiling, add the penne pasta and stir to prevent sticking. Allow the water to return to a boil and cook the pasta for 8 to 10 minutes until al dente, stirring occasionally.
4
4. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Smash the garlic cloves with the side of a knife and add them to the oil.
5
5. Cook the garlic gently, shaking the skillet occasionally, until lightly browned, about 3 minutes. Remove the garlic cloves from the skillet and discard them to avoid overpowering the sauce.
6
6. Carefully add the chopped tomatoes to the skillet and bring the mixture to a boil. Season lightly with salt and generously with crushed red pepper, then let boil for about 2 minutes.
7
7. Pour in the vodka, reduce the heat to a lively simmer, and allow the sauce to bubble away until the pasta is nearly finished cooking.
8
8. Just before the pasta is ready, stir in the heavy cream and add the unsalted butter or olive oil, if desired. Mix well until the ingredients are fully incorporated.
9
9. If the skillet is large enough, use a wire skimmer to transfer the cooked penne directly into the sauce. Otherwise, drain the penne and return it to the pot before pouring the sauce over it.
10
10. Stir the pasta and sauce together over medium heat, bringing it to a gentle boil and allowing it to thicken slightly. Taste and adjust seasoning with additional salt and red pepper as needed.
11
11. Once the sauce clings to the pasta, remove the skillet or pot from the heat. Sprinkle 3/4 cup of freshly grated Parmigiano-Reggiano cheese over the pasta and toss well to combine.
12
12. Serve immediately while hot, adding extra cheese at the table if desired. Finish with a sprinkle of chopped fresh Italian parsley for a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Vodka Penne Pasta?
It is a rich and creamy Italian-inspired dish featuring penne pasta tossed in a sauce of Italian plum tomatoes, garlic, crushed red pepper, heavy cream, and a splash of vodka.
What kind of tomatoes should I use for this recipe?
The recipe calls for one 35-ounce can of Italian plum tomatoes with their liquid.
How long does it take to cook the penne pasta?
The penne should be cooked for 8 to 10 minutes until it reaches an al dente texture.
What is the purpose of adding vodka to the sauce?
Vodka helps to emulsify the sauce, balancing the acidity of the tomatoes and the richness of the cream while adding a subtle depth of flavor.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
What type of cheese is recommended for garnish?
Freshly grated Parmigiano-Reggiano cheese is recommended both for tossing into the pasta and for serving.
How should I prepare the garlic?
You should peel 10 garlic cloves and smash them with the side of a knife before sautéing them in olive oil.
Why do I remove the garlic cloves from the skillet?
The garlic is removed after browning to ensure its flavor infuses the oil without overpowering the final sauce with whole cloves or burnt bits.
Can I make this dish spicy?
Yes, the recipe uses crushed hot red pepper to taste, so you can increase the amount for more heat.
How should I process the canned tomatoes?
Pulse the tomatoes gently in a food processor until they are finely chopped, taking care not to aerate them.
What kind of oil is best for this recipe?
Extra virgin olive oil is used for both sautéing the garlic and optionally finishing the sauce.
When should I add the heavy cream?
Stir in the heavy cream just before the pasta is finished cooking and ready to be combined with the sauce.
Is the butter mandatory in this recipe?
No, the 2 tablespoons of unsalted butter (or extra olive oil) are optional for finishing the sauce.
How do I know when the sauce is ready for the pasta?
The sauce should be at a lively simmer and bubble away until the pasta is nearly finished, then thickened slightly once combined with the penne.
What is the best way to combine the pasta and sauce?
Use a wire skimmer to transfer the cooked penne directly from the boiling water into the sauce skillet, or drain the pasta and pour the sauce over it.
What garnish adds a burst of color to the dish?
Freshly chopped Italian parsley is used as a garnish for color and a fresh flavor burst.
Can I use a different pasta shape?
While penne is traditional, other tube-shaped pastas like rigatoni would also work well with this thick, creamy sauce.
What does 'al dente' mean for this recipe?
Al dente means the pasta is cooked so it is still firm to the bite, which prevents it from becoming mushy when finished in the sauce.
How much vodka is required?
The recipe requires 1/4 cup of measured vodka.
Should I salt the pasta water?
Yes, bring 6 quarts of water to a boil with salt to season the pasta as it cooks.
Is this a good recipe for entertaining?
Yes, it is described as an impressive dish for entertaining that is sure to be a crowd-pleaser.
How much Parmigiano-Reggiano should be mixed into the pasta?
The recipe suggests tossing 3/4 cup of the grated cheese into the pasta once it is removed from the heat.
Can I substitute the heavy cream?
For the authentic rich texture, heavy cream is best, though you could experiment with half-and-half for a lighter version.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food due to its rich, savory, and creamy profile.
How much olive oil is used for sautéing?
The recipe uses 1/4 cup of extra virgin olive oil to sauté the garlic.
What is the total ingredient count?
There are 11 ingredients in total for this recipe.
How long do I boil the tomatoes?
After adding the tomatoes and seasonings, let the mixture boil for about 2 minutes before adding the vodka.
Should I use fresh or dried parsley?
Fresh Italian parsley is recommended for the best flavor and appearance.
Can I add protein to this dish?
While the recipe is vegetarian, it would pair well with grilled chicken or sautéed shrimp.
Is this recipe quick to make?
Yes, it is categorized as a quick dinner and a great weeknight meal because the sauce cooks in the time it takes to boil the pasta.