Penne alla Vodka

This creamy penne alla vodka is pure comfort food, made the Italian way with pancetta and tomato passata in a silky vodka cream sauce, ready in about 20 minutes for an easy dinner.

 

Pasta with Vodka Cream sauce, the Italian Way

Penne alla vodka has one of the most debated origin stories out there. Some say it’s an Italian-American dish that started in New York, while others point to a restaurant in Bologna in the 1970s. Wherever it came from, it has found its way into Italian kitchens, and this version keeps it simple with pancetta, shallot, tomato passata, and a little cream.

If you’re wondering about the vodka, it’s not really there to make the sauce taste like vodka. It helps sharpen the tomato flavor and brings the cream and passata together into one smooth, velvety sauce, with most of the alcohol cooking off as it simmers. For more creamy pasta recipes, try my mascarpone pasta or creamy tomato pasta next.

Ingredient Notes

• Pancetta: This is what gives the sauce its depth. Look for it cubed or thick-sliced near the deli. In a pinch you can use bacon, though it adds a smoky flavor that isn’t traditional.
• Shallot: Milder and a little sweeter than onion, so it doesn’t compete with the sauce. Half a small onion works if that’s what you have.
• Hot pepper flakes: Just a couple of dashes for a little warmth. Add more or less depending on how spicy you like it, or leave them out altogether.
• Vodka: Plain, unflavored vodka, and nothing expensive. It cooks down to a couple of tablespoons, so a basic bottle is fine.
• Tomato passata: Strained, uncooked tomato puree, smooth with no chunks. It’s what gives the sauce its silky texture. In North America it’s often labeled tomato puree or strained tomatoes, just check that tomatoes are the only ingredient.
• Cream: Whole, whipping or heavy cream all work. Lighter creams or milk can separate when they hit the acidic tomato, so I don’t recommend them.
• Parmigiano: Freshly grated makes a difference here, since the pre-grated kind doesn’t melt as smoothly into the sauce.
• Pasta: Penne rigate is classic because the ridges hold the sauce, but rigatoni is just as good.

How to Make Penne alla Vodka

Cook the pancetta and shallot in olive oil until the pancetta starts to render and the shallot softens. This gives the sauce its base flavor, so let them cook gently instead of rushing. Add the hot pepper flakes, then pour in the vodka. Let it bubble until only a couple tablespoons of liquid remain so the sauce has depth without a harsh vodka flavour.

Stir in the tomato passata and salt, then bring it to a boil for a minute or two. Lower the heat and let it simmer until the sauce thickens slightly and the tomato flavor softens.

Add the cream and stir until the sauce turns smooth and rosy. Let it simmer for a few more minutes so the vodka cream sauce comes together.

Stir in the parsley and part of the Parmigiano, then add the cooked pasta with a splash of pasta water. Toss everything together until the pasta is glossy and coated.

Finish with the remaining Parmigiano and serve right away. This is one of those pastas that is best while the sauce is still silky and hot.

Pasta alla Vodka is proof that a handful of simple ingredients can come together to create something truly special. With its rich, creamy tomato sauce and perfectly cooked pasta, it’s a comforting Italian-inspired dish that’s elegant enough for guests yet easy enough for a weeknight dinner. Serve it with a sprinkle of freshly grated Parmigiano and freshly chopped parsley!