Penne Alla Vodka: Classic Italian Pasta with a Creamy Vodka Tomato Sauce
Penne Alla Vodka, an Italian favourite, brings together the rich flavours of prosciutto, a vodka-infused tomato sauce, and creamy goodness.
This dish, loved for its perfect balance of tomato acidity and smooth creaminess, promises to deliver restaurant-quality taste right from your own kitchen.
Whether it’s a family dinner or a weekend indulgence, this Penne Alla Vodka recipe, infused with aromatic herbs and finished with Parmesan, is sure to please.
Let’s dive into how to make this Italian classic at home with ease.
Why Penne Alla Vodka Is a Classic Italian Dish
Penne Alla Vodka stands out because of its unique vodka-tomato sauce that enhances the overall flavour profile. Prosciutto, a key ingredient, adds depth and richness.
Deglazing with vodka helps intensify these flavours without overpowering the dish. The result? A creamy, tangy, and full-bodied sauce that clings beautifully to every penne noodle.
Ingredients Needed for the Perfect Penne Alla Vodka
- Penne Pasta (1 lb): Holds the sauce well, offering a delightful bite with every mouthful.
- Olive Oil (1 tablespoon): For sautéing.
- Prosciutto (¼ lb, roughly chopped): Adds richness and depth.
- Vodka (¾ cup): Enhances the sauce’s flavour.
- Butter (3 tablespoons): Adds a creamy, luxurious texture.
- Garlic (3 cloves, minced): Infuses a delightful aroma.
- Tomato Paste (2 tablespoons): Intensifies the tomato flavour.
- Chicken Broth (¼ cup): Adds a savoury base.
- Chicken Bouillon Cube (1 cube): Enhances depth of flavour.
- Honey (1 teaspoon): Balances acidity with a hint of sweetness.
- Hot Sauce (1 teaspoon): Adds subtle heat without making it spicy.
- Crushed Tomatoes (28 oz): Forms the base of the sauce.
- Heavy Cream (1 cup): Brings a rich, smooth finish.
- Parmesan Cheese (½ cup, grated): For a nutty, savoury finish.
- Basil (¾ teaspoon), Oregano (½ teaspoon), and Red Pepper Flakes (¼ teaspoon): Elevate the sauce with Italian flavours.
- Salt and Pepper: Season to taste.
Step-by-Step Guide to Cooking Penne Alla Vodka
Step 1: Prepare the Prosciutto
- Heat olive oil in a large skillet over medium heat.
- Add prosciutto and cook until it’s golden and crispy. Set it aside to cool, then roughly chop it.
Step 2: Deglaze with Vodka
- Turn off the heat, then pour in the vodka.
- Turn the heat to medium and deglaze the skillet, scraping up any browned bits to infuse more flavour into the sauce.
- Let it reduce by half, ensuring the alcohol smell dissipates.
Step 3: Build the Sauce
- Add butter and garlic to the skillet and sauté until fragrant.
- Stir in the tomato paste, chicken broth, bouillon cube, honey, and hot sauce.
- Add the crushed tomatoes and seasonings. Stir to combine and bring to a boil, then reduce to a simmer. Allow it to cook gently for about 15-20 minutes, partially covered.
Step 4: Cook the Pasta
- Boil a pot of salted water and cook the penne for about 1 minute less than the package instructions (al dente).
- Reserve some pasta water for later use, then drain the pasta.
Step 5: Finish the Sauce
- Lower the heat and stir in the heavy cream, allowing it to blend fully with the tomato mixture.
- Toss in the cooked penne, stirring gently to coat each piece with the sauce.
- If the sauce appears too thick, add a splash of pasta water to reach the desired consistency.
Step 6: Serve and Enjoy
- For a final touch, remove the pan from heat and add a tablespoon of cold butter. This technique, known as “monte au beurre,” gives the sauce a velvety finish.
- Sprinkle freshly grated Parmesan cheese and serve with a garnish of basil or parsley.
Pro Tips for Perfect Penne Alla Vodka
- Choose Quality Prosciutto: This brings a distinct, rich taste. Alternatively, pancetta can be used for a slightly different, but equally delicious flavour.
- Pasta Shape: While penne lisce (smooth) is preferred, penne rigate (ridged) helps grip the sauce better.
- Tomato Paste Tubes: Use tomato paste in tube form to avoid wastage and store it conveniently for future recipes.
- Seasoning Secrets: A dash of hot sauce and honey enhances flavour subtly, adding depth without overpowering the dish.
Frequently Asked Questions About Penne Alla Vodka
How does vodka enhance the flavour of Penne Alla Vodka?
Vodka intensifies the tomato and cream flavours without making the dish taste like alcohol. Its evaporating properties add a subtle kick that deepens the sauce.
Can I make Penne Alla Vodka without alcohol?
Yes, you can substitute vodka with chicken or vegetable broth. Although it won’t have the same depth, it’ll still be delicious and creamy.
What’s the best pasta for Penne Alla Vodka?
Penne is traditional due to its tube shape, which holds the sauce well. You can use penne rigate (with ridges) for even better sauce adherence.
Is Penne Alla Vodka vegetarian?
To make it vegetarian, omit the prosciutto and use vegetable broth instead of chicken broth. The rest of the ingredients remain the same.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the sauce separately for up to 3 months.
Final Thoughts on Penne Alla Vodka
Penne Alla Vodka is a timeless Italian recipe, loved for its simplicity and depth of flavour. By using quality ingredients and a few helpful tips, you can recreate this restaurant-quality dish at home.
The vodka-infused tomato sauce, balanced by cream, garlic, and Parmesan, delivers a taste that’s comforting, rich, and absolutely delicious.
Serve this with garlic bread or a fresh salad for a complete meal, or pair it with a glass of red wine for a more luxurious experience. Once you’ve tried this recipe, it’s sure to become a favourite in your household.