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penne alla vodka recipe
4.91 from 11 votes

Penne alla Vodka

Rika
Make this Penne Alla Vodka for dinner tonight. This classic Italian dish is popular with Americans due to its simplicity and rustic Italian flavor. The penne pasta is tossed in a pink and creamy Vodka sauce. It is absolutely delicious!
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 6
Calories 564 kcal

Ingredients
 

Optional Herbs for Serving

  • freshly chopped parsley, oregano, and/or basil leaves

Instructions
 

  • Bring a large pot of water to a boil to cook pasta later. Season with salt.
  • In a deep pot, heat oil over medium-low heat. Add pancetta and onion, and cook for about 10 minutes, stirring often until the onion is softened and the pancetta is crispy. 
  • Add garlic and red pepper flakes. Stir for 1-2 minutes or until fragrant. 
  • Add vodka and simmer for 2-3 minutes, until it's almost gone. 
  • Pour in the San Marzano tomatoes and simmer, uncovered for 20 minutes or until the sauce is thickened. Stirring occasionally.
  • While the sauce is simmering, cook the pasta in salted boiling water until al dente. Drain and reserve some of pasta water for the sauce.
  • Once the sauce is thickened, add heavy cream and stir until smooth.
  • Add cooked pasta and ¼ cup of pasta water (or more as needed). Toss to coat.
  • Add pecorino cheese and stir to combine.
  • Taste and season with salt and black pepper if necessary. Serve with fresh herbs of your choice and grated cheese.

Notes

  • Canned San Marzano Tomatoes. If possible, find canned San Marzano tomatoes that are pure, less acidic, or don't contain citric acid. 
  • Crush the tomatoes. If you buy canned whole San Marzano tomatoes, you need to crush the tomatoes with your hands, a food processor, or a blender before adding them to the sauce. How your crush the tomatoes will affect the final texture of the sauce.
  • For a thinner sauce. If the sauce is too thick to your liking, add a bit more pasta water to the sauce until it reaches your desired consistency. 
  • Season it. If you like, you can season the sauce with fresh Italian herbs such as basil. 
  • Storage. Store the leftovers for 2-3 days in the fridge or up to 2 months in the freezer.

Nutrition

Calories: 564kcalCarbohydrates: 59gProtein: 15gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 50mgSodium: 379mgPotassium: 512mgFiber: 4gSugar: 7gVitamin A: 642IUVitamin C: 15mgCalcium: 129mgIron: 2mg
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