Penne alla Vodka

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Pasta alla Vodka is a creamy, flavorful pasta dish made with a rich tomato vodka sauce and Parmigiano. An easy Italian-inspired recipe.

Prep Time15

Cook Time7

Total Time22

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 615kcal

Author: Rosemary Molloy

Ingredients

2 tablespoons olive oil
½ cup chopped pancetta
1 shallot finely chopped
2-3 dashes hot pepper flakes
½ cup vodka
1½ cups tomato passata
¼ cup water
½ cup cream (whole, whipping or heavy cream)
salt to taste
¼ cup fresh Italian parsley finely chopped
½ cup parmigiano freshly grated (divided)
3-4 cups cooked al dente pasta (short type penne rigato or rigatoni)

US Customary - Metric

Instructions

In a large frying pan add the oil, pancetta and shallot and cook on medium heat for 2 minutes, until softened, add the hot pepper flakes and stir, add the the vodka and cook on medium/high heat until about only 2 tablespoons of liquid remains. Add the passata and salt, bring to a boil and boil for 1-2 minutes, reduce heat to low and simmer for 5 minutes or until thickened. Add the cream and stir to combine, simmer 2-3 minutes, stir in the parsley and a ¼ cup of parmigiano. Add the cooked pasta and 2 tablespoons of pasta water, tossing for 1-2 minutes. Sprinkle with the remaining parmigiano and serve immediately. Enjoy!

Notes

Pasta usually doubles in size when cooked, so for the recipe you will need approximately 95g / 3.3 oz of dried pasta to make 1 cup cooked.

To store: Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze.

To reheat: Warm gently in a pan over low heat with a splash of water, milk or cream to loosen the sauce. The microwave works too, just stir halfway through.

Nutrition