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<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2019/11/Penne-Alla-Vodka-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A plate of Penne Alla Vodka garnished with grated cheese and herbs, with a fork on the side. The text “Penne Alla Vodka, GET THE RECIPE” is displayed at the top, with the Erren’s Kitchen logo and website address. - 4”>
This Penne Alla Vodka recipe makes indulgent pasta with vodka cream sauce. The penne holds the sauce perfectly making every bite a joy!
Serve with warm, homemade garlic bread for a delicious dinner any night of the week.
SimplePenne With Vodka Cream Sauce
Penne Alla Vodka is an Italian restaurant staple. It may seem complicated, but its actually really easy to make.
This Vodka Sauce recipe is the best I’ve ever had! With this recipe, you’ll have a delicious dish for any night of the week!
Why This Recipe Works
- The pancetta (or bacon) adds an extra depth of flavor that can’t be beat!
- Using high-quality ingredients makes this simple recipe taste extraordinary.
- Keeping it simple, makes it a recipe that can be prepared in just 30 minutes.
Here’s How to Make it – Be sure to see step by step instructions with photos and other great information under the recipe!
Ingredients
- ▢ 1 lb. penne pasta
- ▢ 4 slices pancetta (or bacon)
- ▢ 3 cloves garlic (minced)
- ▢ 1/4 cup vodka
- ▢ 1 cup tomato puree
- ▢ 3/4 cup heavy cream
- ▢ 1/2 cup parmesan cheese
- ▢ salt and pepper (to taste)
Instructions
- Boil the water and cook pasta until just underdone. Reserve some of the pasta water and drain.
- Meanwhile, cut the pancetta into one-inch strips. Place into a thin layer in a large pan and heat to medium-high. Cook until brown and crispy.
- Remove any excess grease from the pan (leaving about a teaspoon). Add the garlic and cook until fragrant (about another minute).
- Raise the heat to high, add the vodka to the pan and cook until some of the alcohol has cooked off (3-4 minutes).
- Add the tomato puree and stir until combined. Lower the leat to low and Let simmer for another 5 minutes.
- Stir in the cream, pasta, parmesan cheese, parsley, and cooked penne. Cook until the pasta is fully cooked. Adding reserved pasta water if the sauce is too thick.
- Taste for seasoning and add salt and pepper as needed. Serve and enjoy.
Tips
- When cooking the penne, salt the water like you mean it. Pasta water should taste of the ocean. It’s the only time you get to add flavor to the pasta. The best sauce in the world can’t make up for bland pasta!
- Undercook the pasta and finish cooking it in the sauce. This allows the pasta to absorb the flavor and thickens the sauce.
- Use Good quality tomatoes San Marzano Tomatoes are best for any tomato-based sauce. They are sweet in flavor and low in acidity.
- When choosing vodka, choose one you like to drink. If you like the flavor by the glass (or mixed with cocktails), you’ll enjoy it in your food as well.
- For an extra kick, add some
Nutrition
Perfect Vodka Sauce Pasta
The key to any simple recipe is using high-quality ingredients to ensure the best possible flavor. Using premium heavy cream, pancetta, or bacon and fresh garlic all help achieve a delicious sauce.
Below are my vodka and tomato recommendations for creating the perfect Vodka Sauce Pasta.
What Vodka for Vodka Sauce
The key to cooking with any alcohol is to choose the one you like to drink. If you like the flavor by the glass (or mixed with cocktails), you’ll most likely enjoy it in your food as well.
What Tomatoes Are Best
San Marzano Tomatoes are best for any tomato-based sauce. I buy them whole and puree them myself for vodka sauce.
San Marzano Tomatoes are the plum tomatoes from Italy. They grow in the volcanic soil found at the base of Mount Vesuvius, the soil makes them sweet in flavor and low in acidity, and in my opinion, they’re worth the extra money.
How to Make Penne Alla Vodka
Boil the salted water and cook pasta until just underdone (it will finish cooking in the sauce). Reserve some of the pasta water and drain.
Start with cooking the chopped pancetta or bacon until crispy. Remove any excess grease from the pan (leaving about a teaspoon). Add chopped garlic and cook another minute.
Add the vodka and scrape anything from the bottom of the pan to deglaze. That stuff is full of flavor! Cook until some of the alcohol has cooked off (3-4 minutes).
Add the tomato puree. Stir and simmer 5 minutes at very low heat.
Stir in the cream, pasta, parmesan cheese, parsley, and cooked penne.
Serve and enjoy every last bite!
Erren’s Top Tips
- When cooking the penne, salt the water like you mean it. Pasta water should taste of the ocean. It’s the only time you get to add flavor to the pasta. The best sauce in the world can’t make up for bland pasta!
- Undercook the pasta and finish cooking it in the sauce. This allows the pasta to absorb the flavor and thickens the sauce.
- Use Good quality tomatoes San Marzano Tomatoes are best for any tomato-based sauce. They are sweet in flavor and low in acidity.
- When choosing vodka, choose one you like to drink. If you like the flavor by the glass (or mixed with cocktails), you’ll enjoy it in your food as well.
- For an extra kick, add some
Other Italian Dishes You’ll Love
- Spaghetti Bolognese
- Pasta Alla Norma
- Fettuccine Alfredo
- Marinara Sauce
- Creamy Tomato Sauce
What can you substitute for vodka in vodka sauce?
You can substitute vodka in vodka sauce with water and a squeeze of lemon.
Can You Freeze Penne Alla Vodka?
Yes, by freezing the completed dish or by freezing the sauce and adding pasta before serving. To freeze , cook the pasta until just underdone, drain it, and rinse thoroughly with cold water to stop the cooking process. Add the pasta sauce (don’t leave to cool at room temperature over an hour to avoid harmful bacteria), coat evenly, and pack in an airtight container or a freezer bag.
Rate This Recipe
Penne Alla Vodka
Ingredients
- 1 lb. penne pasta
- 4 slices pancetta or bacon
- 3 cloves garlic minced
- 1/4 cup vodka
- 1 cup tomato puree
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese
- salt and pepper to taste
Instructions
- Boil the water and cook pasta until just underdone. Reserve some of the pasta water and drain.
- Meanwhile, cut the pancetta into one-inch strips. Place into a thin layer in a large pan and heat to medium-high. Cook until brown and crispy.
- Remove any excess grease from the pan (leaving about a teaspoon). Add the garlic and cook until fragrant (about another minute).
- Raise the heat to high, add the vodka to the pan and cook until some of the alcohol has cooked off (3-4 minutes).
- Add the tomato puree and stir until combined. Lower the leat to low and Let simmer for another 5 minutes.
- Stir in the cream, pasta, parmesan cheese, parsley, and cooked penne. Cook until the pasta is fully cooked. Adding reserved pasta water if the sauce is too thick.
- Taste for seasoning and add salt and pepper as needed. Serve and enjoy.
Video
Notes
- When cooking the penne, salt the water like you mean it. Pasta water should taste of the ocean. It’s the only time you get to add flavor to the pasta. The best sauce in the world can’t make up for bland pasta!
- Undercook the pasta and finish cooking it in the sauce. This allows the pasta to absorb the flavor and thickens the sauce.
- Use Good quality tomatoes San Marzano Tomatoes are best for any tomato-based sauce. They are sweet in flavor and low in acidity.
- When choosing vodka, choose one you like to drink. If you like the flavor by the glass (or mixed with cocktails), you’ll enjoy it in your food as well.
- For an extra kick, add some
Nutrition
Thank you for visiting Erren’s Kitchen!
<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2019/11/Penne-Alla-Vodka-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A plate of Penne Alla Vodka garnished with grated cheese and herbs, with a fork on the side. The text “Penne Alla Vodka, GET THE RECIPE” is displayed at the top, with the Erren’s Kitchen logo and website address. - 19”>
<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2019/11/Penne-Alla-Vodka-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A plate of Penne Alla Vodka garnished with grated cheese and herbs, with a fork on the side. The text “Penne Alla Vodka, GET THE RECIPE” is displayed at the top, with the Erren’s Kitchen logo and website address. - 20”>
This Penne Alla Vodka recipe makes indulgent pasta with vodka cream sauce. The penne holds the sauce perfectly making every bite a joy!
Serve with warm, homemade garlic bread for a delicious dinner any night of the week.
SimplePenne With Vodka Cream Sauce
Penne Alla Vodka is an Italian restaurant staple. It may seem complicated, but its actually really easy to make.
This Vodka Sauce recipe is the best I’ve ever had! With this recipe, you’ll have a delicious dish for any night of the week!
Why This Recipe Works
- The pancetta (or bacon) adds an extra depth of flavor that can’t be beat!
- Using high-quality ingredients makes this simple recipe taste extraordinary.
- Keeping it simple, makes it a recipe that can be prepared in just 30 minutes.
Here’s How to Make it – Be sure to see step by step instructions with photos and other great information under the recipe!
Ingredients
- ▢ 1 lb. penne pasta
- ▢ 4 slices pancetta (or bacon)
- ▢ 3 cloves garlic (minced)
- ▢ 1/4 cup vodka
- ▢ 1 cup tomato puree
- ▢ 3/4 cup heavy cream
- ▢ 1/2 cup parmesan cheese
- ▢ salt and pepper (to taste)
Instructions
- Boil the water and cook pasta until just underdone. Reserve some of the pasta water and drain.
- Meanwhile, cut the pancetta into one-inch strips. Place into a thin layer in a large pan and heat to medium-high. Cook until brown and crispy.
- Remove any excess grease from the pan (leaving about a teaspoon). Add the garlic and cook until fragrant (about another minute).
- Raise the heat to high, add the vodka to the pan and cook until some of the alcohol has cooked off (3-4 minutes).
- Add the tomato puree and stir until combined. Lower the leat to low and Let simmer for another 5 minutes.
- Stir in the cream, pasta, parmesan cheese, parsley, and cooked penne. Cook until the pasta is fully cooked. Adding reserved pasta water if the sauce is too thick.
- Taste for seasoning and add salt and pepper as needed. Serve and enjoy.
Tips
- When cooking the penne, salt the water like you mean it. Pasta water should taste of the ocean. It’s the only time you get to add flavor to the pasta. The best sauce in the world can’t make up for bland pasta!
- Undercook the pasta and finish cooking it in the sauce. This allows the pasta to absorb the flavor and thickens the sauce.
- Use Good quality tomatoes San Marzano Tomatoes are best for any tomato-based sauce. They are sweet in flavor and low in acidity.
- When choosing vodka, choose one you like to drink. If you like the flavor by the glass (or mixed with cocktails), you’ll enjoy it in your food as well.
- For an extra kick, add some
Nutrition
Perfect Vodka Sauce Pasta
The key to any simple recipe is using high-quality ingredients to ensure the best possible flavor. Using premium heavy cream, pancetta, or bacon and fresh garlic all help achieve a delicious sauce.
Below are my vodka and tomato recommendations for creating the perfect Vodka Sauce Pasta.
What Vodka for Vodka Sauce
The key to cooking with any alcohol is to choose the one you like to drink. If you like the flavor by the glass (or mixed with cocktails), you’ll most likely enjoy it in your food as well.
What Tomatoes Are Best
San Marzano Tomatoes are best for any tomato-based sauce. I buy them whole and puree them myself for vodka sauce.
San Marzano Tomatoes are the plum tomatoes from Italy. They grow in the volcanic soil found at the base of Mount Vesuvius, the soil makes them sweet in flavor and low in acidity, and in my opinion, they’re worth the extra money.
How to Make Penne Alla Vodka
Boil the salted water and cook pasta until just underdone (it will finish cooking in the sauce). Reserve some of the pasta water and drain.
Start with cooking the chopped pancetta or bacon until crispy. Remove any excess grease from the pan (leaving about a teaspoon). Add chopped garlic and cook another minute.
Add the vodka and scrape anything from the bottom of the pan to deglaze. That stuff is full of flavor! Cook until some of the alcohol has cooked off (3-4 minutes).
Add the tomato puree. Stir and simmer 5 minutes at very low heat.
Stir in the cream, pasta, parmesan cheese, parsley, and cooked penne.
Serve and enjoy every last bite!
Erren’s Top Tips
- When cooking the penne, salt the water like you mean it. Pasta water should taste of the ocean. It’s the only time you get to add flavor to the pasta. The best sauce in the world can’t make up for bland pasta!
- Undercook the pasta and finish cooking it in the sauce. This allows the pasta to absorb the flavor and thickens the sauce.
- Use Good quality tomatoes San Marzano Tomatoes are best for any tomato-based sauce. They are sweet in flavor and low in acidity.
- When choosing vodka, choose one you like to drink. If you like the flavor by the glass (or mixed with cocktails), you’ll enjoy it in your food as well.
- For an extra kick, add some
Other Italian Dishes You’ll Love
- Spaghetti Bolognese
- Pasta Alla Norma
- Fettuccine Alfredo
- Marinara Sauce
- Creamy Tomato Sauce
What can you substitute for vodka in vodka sauce?
You can substitute vodka in vodka sauce with water and a squeeze of lemon.
Can You Freeze Penne Alla Vodka?
Yes, by freezing the completed dish or by freezing the sauce and adding pasta before serving. To freeze , cook the pasta until just underdone, drain it, and rinse thoroughly with cold water to stop the cooking process. Add the pasta sauce (don’t leave to cool at room temperature over an hour to avoid harmful bacteria), coat evenly, and pack in an airtight container or a freezer bag.
