Penne alla Vodka (Creamy Tomato and Vodka Sauce)

How to Make Penne alla Vodka (Creamy Tomato and Vodka Sauce)

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and salt generously (about 1 tablespoon kosher salt). Add the penne and cook until just shy of al dente according to package directions, then reserve 1 cup of the cooking water and drain the pasta.

   For this step

   • 12 ozPenne rigate (dry)
   • 1 tbspKosher salt
   
2. 2

   Step 2: Soften aromatics

   While the pasta cooks, heat the olive oil in a large deep skillet over medium heat and add the diced onion. Cook until the onion is translucent, then add the minced garlic and crushed red pepper and sauté for 30–60 seconds until fragrant, taking care not to brown the garlic.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 mediumYellow onion, finely diced
   • 3 clovesGarlic, minced
   • 1/4 tspCrushed red pepper flakes
   
3. 3

   Step 3: Deglaze with vodka

   Turn the heat to medium-high and carefully add the vodka to the skillet to deglaze, scraping up any browned bits. Let the vodka simmer and reduce by about half for 2–3 minutes to cook off most of the alcohol and concentrate the flavor.

   For this step

   • 1/3 cupVodka
   
4. 4

   Step 4: Build the tomato base

   Pour in the crushed tomatoes, stir to combine, and bring the sauce to a gentle simmer. Reduce the heat to medium-low and simmer 8–10 minutes to thicken slightly, seasoning with a pinch of salt and black pepper to taste.

   For this step

   • 28 ozCrushed tomatoes (canned)
   
5. 5

   Step 5: Finish with cream and cheese

   Stir the heavy cream into the tomato sauce until fully incorporated, then add the grated Parmesan and whisk until the sauce is silky. If the sauce feels too thick, loosen it with a splash of the reserved pasta water until you reach a clingy, creamy consistency.

   For this step

   • 1/2 cupHeavy cream
   • 3/4 cupFreshly grated Parmesan (or Pecorino), plus extra for serving
   
6. 6

   Step 6: Toss pasta with sauce and serve

   Add the drained penne to the skillet and toss thoroughly over low heat so every piece is coated, adding more reserved pasta water if needed to help the sauce adhere. Serve immediately with extra grated Parmesan and a crack of black pepper.
   

1. Bring a large pot of water to a rolling boil and salt generously (about 1 tablespoon kosher salt). Add the penne and cook until just shy of al dente according to package directions, then reserve 1 cup of the cooking water and drain the pasta.
2. While the pasta cooks, heat the olive oil in a large deep skillet over medium heat and add the diced onion. Cook until the onion is translucent, then add the minced garlic and crushed red pepper and sauté for 30–60 seconds until fragrant, taking care not to brown the garlic.
3. Turn the heat to medium-high and carefully add the vodka to the skillet to deglaze, scraping up any browned bits. Let the vodka simmer and reduce by about half for 2–3 minutes to cook off most of the alcohol and concentrate the flavor.
4. Pour in the crushed tomatoes, stir to combine, and bring the sauce to a gentle simmer. Reduce the heat to medium-low and simmer 8–10 minutes to thicken slightly, seasoning with a pinch of salt and black pepper to taste.
5. Stir the heavy cream into the tomato sauce until fully incorporated, then add the grated Parmesan and whisk until the sauce is silky. If the sauce feels too thick, loosen it with a splash of the reserved pasta water until you reach a clingy, creamy consistency.
6. Add the drained penne to the skillet and toss thoroughly over low heat so every piece is coated, adding more reserved pasta water if needed to help the sauce adhere. Serve immediately with extra grated Parmesan and a crack of black pepper.