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Close-up of penne coated in creamy tomato vodka sauce with Parmesan and parsley

Penne alla vodka

Creamy tomato vodka sauce tossed with penne, finished with Parmesan and a splash of pasta water for a glossy, silky coat.
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Prep Time 10 minutes
Cook Time 20 minutes
chill time 0 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the pasta
  • 1 lb 2 oz 500 g pasta (penne / rigatoni)
  • 2 tsp salt for pasta water
  • 1 tbsp oil
For the sauce
  • 1 1/2 tbsp oil
  • 2 garlic cloves
  • 1/2 small onion
  • 1/4 cup tomato sauce 60 mL
  • 1 1/4 cups heavy cream 300 mL
  • 3/4 tsp salt
  • Pinch of black pepper
  • 1/2 tsp red pepper flakes
  • 1/3 cup vodka 80 mL (or chicken stock)
  • 1/2 cup pasta water 120 mL
  • 50 g grated Parmesan about 1/2 cup
To finish
  • Chopped parsley optional

Equipment

  • Large pot
  • Colander
  • Measuring cups and spoons
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Ladle (for pasta water)

Method
 

  1. Bring a large pot of water to a boil. Add 2 tsp salt and cook the pasta until al dente.
  2. Reserve about 1/2 cup (120 mL) pasta water, then drain the pasta.
  3. Heat 1 1/2 tbsp oil in a skillet over medium heat. Add the chopped onion and cook until softened. Add the garlic and red pepper flakes and cook briefly until fragrant.
  4. Stir in the tomato sauce. Pour in the heavy cream and stir until smooth and rosy. Simmer gently.
  5. Add the vodka (or chicken stock) and simmer briefly, stirring.
  6. Add the drained pasta and toss until fully coated.
  7. Add reserved pasta water a little at a time to loosen and make the sauce glossy. Stir in Parmesan until melted.
  8. Serve hot with parsley and extra Parmesan if desired.

Nutrition

Calories: 850kcalCarbohydrates: 94gProtein: 21gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 140mgSodium: 800mgPotassium: 420mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 4mgCalcium: 260mgIron: 3mg

Video

Notes

  • Bring a large pot of water to a boil. Add 2 tsp salt and cook the pasta until al dente.
  • Reserve about 1/2 cup (120 mL) pasta water, then drain the pasta.
  • Heat 1 1/2 tbsp oil in a skillet over medium heat. Add the chopped onion and cook until softened. Add the garlic and red pepper flakes and cook briefly until fragrant.
  • Stir in the tomato sauce. Pour in the heavy cream and stir until smooth and rosy. Simmer gently.
  • Add the vodka (or chicken stock) and simmer briefly, stirring.
  • Add the drained pasta and toss until fully coated.
  • Add reserved pasta water a little at a time to loosen and make the sauce glossy. Stir in Parmesan until melted.
  • Serve hot with parsley and extra Parmesan if desired.

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