Picture this: It’s a Tuesday evening, and the clock seems to be racing faster than a caffeinated squirrel.
You’re craving something comforting yet sophisticated, a dish that feels like a warm hug but also whispers of elegance. Enter the Creamy Penne Alla Vodka.
It’s as if your kitchen transforms into a cozy trattoria, where the aroma of simmering tomatoes and garlic dances through the air, and the gentle sound of pasta boiling away is like a culinary lullaby. This dish is your culinary confidant, promising a creamy embrace with a hint of vodka-induced mischief.
Perfect for impressing that special someone or for a delightful solo dinner, this recipe is your ticket to a mini Italian escape without leaving your home. Let’s just say, if pasta had a personality, this would be the charming, slightly tipsy friend you never knew you needed.
Steps
- In a large skillet over medium heat, melt the butter. Add the chopped shallot and garlic, cooking and stirring frequently until they are soft and translucent, about 4 to 5 minutes.
- Incorporate the tomato paste and red pepper flakes, stirring often until the paste thoroughly coats the shallots and garlic and begins to darken, roughly 5 minutes.
- Pour in the vodka, stirring to combine and scraping up any browned bits from the bottom of the skillet, then remove from heat.
- In a separate large pot, cook your pasta in boiling salted water until it reaches an al dente texture based on package instructions. Drain the pasta, saving 2 cups of the pasta water for later use.
- Return the sauce to medium heat, adding cream and 1/4 cup of the reserved pasta water, stirring until combined. Mix in half of the Parmesan cheese until melted, then remove from heat and stir in the cooked pasta. If the sauce appears dry, add more pasta water, a tablespoon at a time, and season with salt if necessary.
- Serve the pasta in bowls, topping with the remaining Parmesan cheese and fresh basil leaves.
Ingredients
- 3 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons vodka
- Kosher salt
- 1 pound tubed pasta, such as penne or rigatoni
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, divided, plus more for serving
- Fresh basil leaves, for serving
FAQ
- What is the key ingredient for the best vodka sauce?
- The secret to an exceptional vodka sauce is a generous amount of tomato paste. It offers a concentrated flavor and a smoother, more velvety texture compared to canned tomatoes.
- Can the vodka be omitted from the recipe?
- While you can leave out the vodka, the sauce will lose some of its distinctive sharp and bright flavors. The vodka is crucial for enhancing the sauce, making it true “vodka sauce.”
- Is penne alla vodka suitable for children?
- It is generally advised not to serve penne alla vodka to children, as the sauce retains some alcohol content to achieve the full flavor profile. If you prefer, you can omit the vodka when serving to kids.
- What are some variations and additions for this recipe?
- You can add ingredients like pancetta, bacon, or prosciutto for extra flavor. Rotisserie chicken or sautéed vegetables such as broccoli, mushrooms, and zucchini can also be incorporated for variety.
- How should leftover sauce be stored?
- Store any unused sauce in the refrigerator for 4 to 5 days. When ready to use, reheat and combine with freshly cooked pasta or other dishes as desired.
Tips
- Opt for Tomato Paste Over Canned Tomatoes: Tomato paste provides a more concentrated flavor and results in a smoother, velvety sauce compared to canned tomatoes.
- Consider Doubling the Sauce: If you enjoy a saucy pasta dish, double the sauce quantity. Leftovers can be creatively used in other dishes, such as vodka meatballs.
- Experiment with Pasta Types: While penne is traditional, you can use any pasta that holds sauce well. Rigatoni is a great option due to its ability to trap sauce in its tubes.
- Additions for Extra Flavor: Enhance the dish by incorporating ingredients like pancetta, rotisserie chicken, or sautéed vegetables for added texture and taste.
Equipment
- Large Skillet or Enameled Dutch Oven – Ideal for making sauces without reacting with acidic ingredients like tomato paste.
- Wooden Spoon – Useful for stirring and scraping the pan while cooking the sauce.
- Large Pot – Necessary for boiling pasta.
- Slotted Spoon – If adding variations like pancetta, for removing cooked ingredients from the pan.
