Fill your home with the comforting aromas of boiling pasta water and homemade tomato sauce with this foolproof penne alla vodka recipe. This version of the classic pasta sauce sticks to the fundamentals, using the core ingredients found in most vodka sauce recipes, including tomatoes, vodka and cream. The result is a restaurant-worthy pasta sauce that takes no more than 10 minutes to prepare and is guaranteed to impress your dinner guests. Top it with a heaping mound of freshly grated Parmesan cheese for added earthiness and a surefire way of making going back for seconds a non-negotiable task.
Penne alla Vodka Ingredients
- Penne pasta: Penne pasta provides the perfect vehicle for holding the rich vodka sauce in its long, tubular shape.
- Butter and garlic: Minced garlic cloves infuse the warm butter with aromas that add depth to the vodka sauce.
- Prosciutto: Strips of prosciutto add hints of saltiness and earthiness to the sauce.
- Tomatoes, vodka and crushed red pepper flakes: In this penne alla vodka Italian recipe, chopped canned plum tomatoes simmer in a vodka-infused mixture seasoned with crushed red pepper flakes. Although the alcohol content dissipates as the sauce cooks, the vodka helps emulsify the ingredients for a creamier texture.
- Heavy whipping cream: A splash of heavy whipping cream gives penne alla vodka recipes their signature creamy texture.
- Parmesan cheese: Freshly grated Parmesan cheese adds yet another layer of intensity to this simple dish. Its salty nature helps enhance the rich tomato flavors, making the sauce even more cohesive.
Directions
Step 1: Cook the pasta
Cook the pasta according to the package directions.
Test Kitchen’s Tip: Use a large pot with plenty of salted water to keep pasta from sticking together when cooking. Add a little cooking oil if desired (this also prevents boiling over).
Step 2: Prepare the vodka sauce
Meanwhile, in a large skillet, heat the butter over medium-high heat. Add the garlic, cook and stir for one minute. Add the prosciutto and cook it for two minutes longer. Stir in the tomatoes, vodka, salt and pepper flakes. Bring it to a boil. Reduce the heat and simmer, uncovered, for five minutes. Stir in the cream and cook it two to three minutes longer, stirring occasionally.
Step 3: Combine the ingredients
Drain the pasta. Add the pasta and cheese to the sauce and toss them to combine.
Penne alla Vodka Variations
- Swap the prosciutto for bacon: If you can’t find prosciutto, use bacon in its place for a similar savory and salty effect.
- Add more dairy: For an even creamier texture, add a dollop of mascarpone, cream cheese or ricotta cheese while making the sauce.
- Skip the dairy: Replace the dairy in the recipe using a can of coconut milk or coconut cream (for a richer consistency).
- Add sausage: For a heartier take on this penne alla vodka recipe, boost the savory element by adding sausage.
- Puree the sauce: Blend the contents of the sauce for a smoother, lump-free consistency if desired.
- Garnish the dish with fresh basil: For a light hint of earthy aromatics, add a few fresh leaves of basil as a garnish.
How to Store Penne alla Vodka
Store penne alla vodka in an airtight container in the refrigerator for up to three to four days.
How do you reheat penne alla vodka?
Reheat a single portion of the pasta in the microwave using 3o to 60-second intervals to ensure you don’t burn the contents. When reheating a larger batch, transfer the pasta to a baking dish and cover it with foil. Then, bake it at 350ºF for 15 to 30 minutes or warm.
Penne all Vodka Tips
What is penne alla vodka sauce made of?
Most penne alla vodka sauces contain a minimum of tomatoes, cream and vodka. Although these are the three most important ingredients in most penne alla vodka recipes, additional seasonings like dried herbs such as crushed red pepper flakes may appear occasionally. The key to making penne alla vodka sauce boils down to the vodka, which gives this sauce its luscious texture and flavor.
Can you use milk instead of heavy cream for vodka sauce?
Although heavy cream yields the creamiest consistency and richest texture when making homemade vodka sauce, it’s possible to prepare it using regular milk instead. However, the results won’t be nearly as creamy. If that’s the case, try adding extra butter to the sauce to help increase the richness level and compensate for the lack of heavy cream and create a smoother, richer sauce.
Why did my vodka sauce curdle?
Vodka sauce can curdle when the fat-to-liquid ratios are off balance or the ingredients’ temperature doesn’t match. Correct this by adding reserved pasta water with starches that can help emulsify the broken sauce. Slightly warm the water to the broken sauce’s current temperature before adding it to help balance the temperature and emulsify the ingredients more efficiently.
